(hen's) egg

200g

cake flour

100g

ingredients

Oil 30g

Salt 1g

White sugar 100g

Milk 150g

Cocoa powder 10g

Practice of Cocoa Qifeng Cake

1

Raw materials (low gluten flour, pure milk, eggs, cocoa powder, white sugar, salad oil)

2

Separate the egg white and egg white into two large bowls without water or oil.

three

Add milk to the yolk.

four

Then add white sugar

five

Then add the right amount of salad oil.

six

A small amount of salt can be added.

seven

Then sift the low-gluten flour into the egg yolk liquid

eight

Then sift in the cocoa powder.

nine

Mix into a particle-free batter for later use.

10

After mixing the egg whites slightly, add a little sugar and beat them at low speed.

1 1

When the protein foam becomes slightly delicate, add it again.

12

Then, when the protein solution becomes swollen, you can add sugar again to beat the protein together, one time for three times.

13

Send the egg whites to dry and foam, as seen on the eggbeater in the picture, and the egg whites will be hooked on it.

14

Then pour the beaten protein solution into the pre-mixed cocoa batter and mix well by cutting it up and down. Only pour half, and the other half will be mixed later.

15

Then pour the cut batter into the remaining half of the protein and mix it evenly.

16

After all the egg batter is cut and mixed, you can pour it into the rice cooker. After pouring it, pick up the rice cooker and shake it a few times to shake out the bubbles inside.

17

Then press the normal cooking button to bake. When the button jumps, don't open it in a hurry. Let the cake simmer in the rice cooker for another 3 minutes and then take it out. After taking it out, buckle it upside down and take it out after spreading it.

18

Look at the soft and delicious cocoa cake out of the pot ~