How To Make Coco Chiffon?

Prepare materials:

3 egg yolks / 30g sugar / a pinch of salt / 1g baking soda

Vanilla extract 2g / milk 50g / vegetable oil 5g

Low powder 50g / cocoa powder 15g / baking powder 2g

Meringue (3 egg whites + 50g sugar)

Cream filling

Whipped cream 120g + sugar 12g

Decorated Cocoa Butter

120g whipped cream + 12g sugar + 10g cocoa powder

Production steps:

1. Spongy Chocolate Chiffon

Egg yolks, sugar, vanilla extract, and a pinch of salt are beaten until fully melted

Then pour milk and vegetable oil (tasteless)

Dispense until the egg yolk swells to twice its original size, that is, the egg yolk turns white

Then mix the powder and sieve into the egg yolk paste, stirring constantly until it is even and smooth~

Then take the whipped meringue and add it to the chocolate paste twice

For the first time, take almost half of the meringue and mix it evenly with this larger whisk. You can also use a spatula.

After initial mixing, add the remaining meringue and stir evenly with a spatula

Mould: 15 X 7.5CM (6 inches heightened)

Finally, take a hollow mold, spray some water on top, pour the chiffon paste into the hollow mold, use a bamboo stick to make a few strokes evenly, put it in the oven preheated to 170 degrees, and bake for 40 minutes

After roasting, take it out and buckle immediately

After it is completely cooled, gently press the baking surface to complete demoulding

2. Assemble & Butter Decoration

The cream can be beaten in advance, and the filled cream is mixed with 12g of sugar and sent to 8 to distribute. This is the cream brick, so it is harder than the beaten, and it will not flow out when cut!

Add 10g sugar and 10g cocoa powder to the cream used for decorating flowers, and whip it until it is spread. The cream with cocoa powder is more stable and not so easy to melt. Friends in the private house should learn how to make it quickly~

 3. Filling & cream decoration

Take a bamboo stick or chopsticks, insert it into the chiffon and turn it back and forth to make room for the cream (approximately 8 holes are inserted so that every piece of cut will have cream)

Note that when squeezing the cream into it, feel the expansion of the chiffon with your hands, don't squeeze too much to break it! !

After squeezing, take out the cocoa butter

Align the flower mouth with the edge of the chiffon, squeeze it out and pull it down to finish

The moment the cream comes out of the flower’s mouth, a little more force, so that the head of the cream is more plump and round, and then the force is lower, and gently pull it down.

This kind of decoration can be long or short.

Okay, after a full circle, sprinkle with powdered sugar

Your private cocoa chocolate cream brick is ready!