【rice Cooker Cake】chocolate Cream Lattice Cake
1.
Chiffon cake making: separate the egg yolk and egg whites, and the egg whites should be placed in oil-free and water-free containers
2.
Add 10g granulated sugar to the egg yolk, beat the egg, sift in flour, milk powder and coffee, and stir into a batter
3.
Add the remaining fine sugar to the egg whites, and use a whisk to make a nearly hard foam. Lifting it up, the egg white surface can appear straight and sharp. At this time, the egg white will not fall or move.
4.
Take 1/3 of the egg white and add it to the egg yolk paste. Use a spoon to stir evenly in irregular directions. (It is tossed up and down, just like stir-frying, instead of stirring in circles)
5.
Then pour the mixed egg yolk paste back into the remaining 2/3 of the egg whites, continue to follow the irregular direction, and stir evenly with the up and down method. The mixed cake batter should be particle-free, fluffy, light and delicate. status. Pour the cake batter into the rice cooker, press the cooking button, and it will be fine when the indicator light jumps to keep warm
6.
Whip the cream until there are obvious lines
7.
Cut the cake in half crosswise, spread the cream, and then cover the other half of the cake
8.
Spread the cake with cream, sprinkle with dark chocolate, put the whipped cream in a plastic bag, cut a mouth, and squeeze it into a grid
Tips:
Nong Nong phrase:
1. The protein container must be oil-free and water-free. Add a few drops of white vinegar to the egg whites, the egg whites will be easier to beat;
2. It is best to mix the egg yolk paste first to avoid defoaming the egg whites after the egg whites have been beaten. When mixing the egg yolk paste and the final egg white and egg yolk, you must use the method of turning up and down instead of stirring in a circular motion;
3. Any flour can be used to make this cake;
4. To judge whether the cake is cooked or not, just insert a toothpick into the cake, take out the toothpick, and there is no cake crumbs on it.