Health benefits
Cocoa powder: anti-cancer and anti-cancer
Yogurt: low protein
Ingredients
Medium eggs ( 4 ) | Low-gluten flour ( 90g ) |
Cocoa powder ( 6g ) | White sugar ( 70g ) |
Unflavored cooking oil ( 30g ) | Yoghurt ( 60g ) |
| White vinegar ( a few drops ) |
How to make rice cooker cocoa chiffon cake
1.Completely separate the egg whites and egg yolks.The egg white basin must be clean and free of water.The separated egg white liquid must not be mixed with egg yolks.I only used 4 eggs this time.Add yogurt and 20g of white sugar to the egg yolks and mix well.Sift in the flour and cocoa powder in three batches, mixing well each time before adding the next one.Add the cooking oil in three more batches, do not stir in circles to avoid gluten formation, and stir thoroughly to form an egg yolk flour paste.
2.Be sure to use a clean and water-free electric mixer to beat the protein liquid until dry.Sexual foaming.
3.The specific details of beating the protein are as follows: first add a few drops to the protein solution For white vinegar, use a whisk to beat the egg whites until they form fish-eye bubbles.Add 1/3 of the remaining white sugar and continue beating until the egg whites begin to thicken.Then add 1/3 of the remaining white sugar and beat again until lines appear on the surface.When the time comes, add the remaining 1/3 of the sugar.Gradually advance the egg beater from low speed to high speed.When you lift the egg beater and the egg whites can pull out curved sharp corners, it means that they have reached the level of wet foaming.Whisk again.When the whisk is lifted, the egg whites can form a small upright peak and dry foam is ready.
4. Preheat the rice cooker under the cake function, and then mix the cake liquid: first add three points Mix one of the egg whites into the egg yolk flour batter, stir to combine, then pour all back into the egg white bowl, stir evenly to form a cake liquid.
5. Wipe clean the inner pot of the rice cooker, and slowly pour the cake liquid into the inner pot of the rice cooker.
6.Vibrate a few times to release big bubbles, put it into the rice cooker, and press the top and bottom of the rice cooker.Make sure it is clean and free of moisture, and press the cake button again.
7.45 minutes later, the cake came out of the oven.
8.The cake shrinkage is quite severe.I wonder if there is any way to alleviate the shrinkage.Turn upside down and let cool before demolding.The appearance is much worse than the oven-made version, but it is moister than the oven-made version.
9. Cut into pieces and taste, it is delicate, sweet and not overheating.
Tips
1.Take out the rice cooker as soon as possible after the cake is baked, otherwise water vapor will drip on the cake, affecting its appearance.
2.The prerequisite for making chiffon cake successfully is to beat the egg whites.If the egg whites are not beaten well, there is no need to make chiffon.
3.When mixing the egg yolk flour paste, in order to prevent the flour from forming particles in the paste, you can first mix the flour into the egg yolk liquid by hand, then use a mixer to beat the flour a few times quickly to break up the flour and mix it evenly, and use electric stirring The time should not be too long to avoid muscle cramping.
4.My rice cooker only heats the base, and the temperature of the upper cover is much lower than that of the bottom.As a result, the surface of the cake does not reach the bottom state.The upper skin is too tender and the bottom of the cake is too old.Look at the three rice cookers I have made so far this week.You can see it in the cake.Each rice cooker has its own characteristics, and the cakes made will also have its own characteristics.If you are a foodie who cares about appearance, it is recommended to use a smart rice cooker with up-and-down heating or three-dimensional heating to make cakes.
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