Chocolate is used two times: cocoa powder and melted chocolate. Why is this so? That’s probably my first guess that went wrong. Nami tested many times to get the right texture so I can not recommend how much sugar you can lower without changing the texture. I transferred the batter to an 8 or 9” chiffon cake pan so it’s going to be flat. Why “substitute” when there is already tasty fat in the less processed product, I asked myself? No engrasar el molde bajo ningún concepto.
Invert the cake onto a plate or cake stand. Muchas felicidades por un tu cumple. Thanks! Besitos desde Asturias. American recipes typically recommend the room temperature egg whites, but 99% of Japanese sweets recipes always recommend using cold egg whites for refined meringue texture. I’ve tried chiffon recipes many times and finally this one is first time first success!!! Que bonita historia Bea!! I made 2 mistakes! it buildts up by itself like it was before! Hi Lisa! Qué esponjoso!!! Thank you so much for the recipe, Nami. how would I do 1:2 cocoa powder:cake flour ratio? Bea, me alegro lo de recuperar el contacto, y pedazo de pastel, creo que lo voy a probar, con tu permiso me lo llevo.Besitos, espectacular la pinta de ese chiffon ya está apuntado para hacerlo esta semana. besos otoñales desde argentina. Que sentimientos afloran a tu mente cuando te reencuentras con personas que hace mucho tiempo que no ves. Yo tambien estoy empezando un blogdulcicosa.blogspot.com puedes enviarme un email a dulcicosa@gmail.comMuchas gracias Bea, Hola Bea..Recién terminé de hacer el chiffón de chocolate y me salió super bien. So… the total flour is 75g. Primero, encantada de estar por tú blog, es una pasada y con un montón de recetas todas super ricas, está genial, enhorabuena por ello. Seguro que es de esas recetas que siempre te hacen quedar bien. Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. For the navigation of your recipes I would love to have the option to jump to your notes everytime you meantion them. Either lower the oven rack or reduce the temperature or change cooking time (but you have to make sure inside is cooked through and see when it starts cracking). You can add if you like. Me llevo un trocito! I think you’re talking about jumping to the recipe box?
Thank you for trying this recipe already! Lo probaré. Que emocionante Bea!!. I Michelle! Thank you in advance. Because of the fotos it’s always a lot of scrolling (readin with my smartphone).
, Hi Nami, Can I replace the Dutch chocolate to normal cocoa powder (Hershey cocoa powder) instead? In general, adding cacao powder or matcha powder absorbs (sucks up) moisture important to play around with the liquid sometimes, and maybe that’s something to do with how much it rises, but I don’t really have a problem with rising less that I can recall… I’m glad my tips are useful.
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