150 grams of low protein flour
25 grams of cocoa powder
1/4 teaspoon baking powder
120 grams of cooking oil
130 grams of instant coconut milk
50 grams of water
1/4 teaspoon brown paste
400 grams egg whites
1/2 teaspoon salt
1 teaspoon cream of tartar
200 grams of sugar
10 grams of small pieces of chocolate for topping
Processing Method:
1. Sift the flour, cocoa powder, and baking powder.
2. Combine cooking oil, milk, and water. Stir well. Add chocolate pasta. Stir well.
3. Pour into the flour little by little, stirring gently. Set aside.
4. Beat egg whites, salt and cream of tartar until half fluffy. Add sugar a little as she whipped until fluffy.
5. Pour into flour mixture little by little, stirring gently.
6. Pour in mold chiffon. Sow chocolate chip.
7. Oven 60 minutes with a temperature of 170 degrees Celsius until cooked.
For 16 pieces
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