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1
The old-fashioned Chiba pattern cake is also made using the egg-breaking method. Add milk and corn oil to a dry, water-free and oil-free basin, mix thoroughly and emulsify until there is no oil splash, sift and add Mix in low-gluten flour. -
2
Add egg yolks and stir until smooth and smooth with no dry powder or particles. The egg yolk paste is ready and set aside. -
3
To process the egg whites, beat the egg whites into a dry, water-free and oil-free basin, add lemon juice, and beat the egg whites. Add fine sugar in three batches, and beat the egg whites until they are small and sharp. Hard state. -
4
Add one-third of the meringue into the egg yolk paste and mix evenly. -
After 5
, pour all the remaining meringue back into the remaining meringue, stir evenly, and the cake batter is completed. Start preheating the oven. -
6
Take a spoonful of the prepared cake batter, add cocoa powder, mix evenly, and put it into a piping bag. -
7
Pour the cake batter vertically into the baking pan, shake it flat and release the airSoak, cut the piping bag about 1 cm open, and squeeze the cocoa cake batter on the surface. -
8
Use a bamboo stick to cross-cut the pattern up and down. -
9
Bake in the middle and lower layers of the Midea Q30 oven, with upper and lower heat for 150 minutes and 55 minutes. -
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10
Take out the oven and shake the baking pan to release the heat. Place the cake on a wire rack to cool. -
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Remove the oil paper, let cool and then cut into pieces. The large pieces of cake with Chiba pattern are very thick. -
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12
Open it and take a look at the internal structure. It is delicate and dense, with a full flavor of custard. If you cannot finish eating, keep it sealed and air-dried will affect the taste~