It has collapsed more than twice, and something is always not right. Later I found out that the secret is to sift the cocoa powder into the corn oil first, so that it will not clump and melts very well, then sift in the low-gluten flour, mix well and then add three egg yolks and milk 🥛
Refrigerate the egg whites before beating. Add lemon juice when beating. Remember to beat until dry foam (there are two small sharp corners in the basin and on the egg beater). Mix well and put it in the oven to preheat for five minutes. Bake at 150 degrees for 50 minutes.
📝Recipe (6 inches) refer to @1小点的kitchen to reduce oil and sugar.
Corn oil 35g
Cocoa powder (Schukeman brand) 12g
Low gluten flour 50g
Milk 42g
3 eggs
40g fine sugar
2g white vinegar or lemon juice
Also, be sure to refrigerate it overnight before eating! ! The taste is amazing! It’s like eating mousse and it’s very fragrant!