Sift the low-gluten flour and cocoa powder, and then weigh the remaining sugar with milk and unsalted cream for later use.

Add four egg yolks in group 1 in turn, put them into a pot, sugar (60g chocolate cake, 70g strawberry cake) and 60g milk, put the whole pot into a weighing pan, pour in 35g salad oil, slowly add 1 10g sieved low-gluten flour while stirring, and finally add 20g sieved sugar-free cocoa powder (strawberry).

Next, after beating the protein until it is slightly rough, slowly add sugar (chocolate cake 75g, strawberry cake 70g) and wet and foam (as long as the protein is picked up by a blender or the protein lines will not disappear soon after stirring).

Add one-third of the wet foamed protein decomposed into II to the yolk heel decomposed into I, cut and stir, then add the whole yolk heel decomposed into the wet foamed protein decomposed into II, and stir evenly.

Put 15g salt-free cream in the microwave oven to melt slightly, and then pour it into a clean basin that can be steamed in an electric cooker. Wrap the whole cream slightly and cover the bottom with cream so that the cake can be demoulded after steaming. Pour the evenly stirred cake stuffing into the basin cream, and then wrap the basin with plastic wrap to prevent water from dripping into the cake and affecting the taste.

2 cups of water outside the rice cooker, the lid should not be completely covered, leaving a small gap for ventilation.

Chocolate cake strawberry cake Qifeng cake