Rice Cooker Chocolate Cream Cake

Name: Rice Cooker Chocolate Cream Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Flour; 3 pcs egg; 10g coffee; 10g milk powder; 50g cream; 40g Caster sugar; 70g dark chocolate

by Glutton Nonnon

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

This cake was made a long time ago and is the first cream cake. I still remember that the cream was given to me by my cousin at the time. I left half a bottle and gave it to me. It was made of golden diamonds and non-dairy cream. I was very excited at the time. I kept thinking about making this cake and making that cake in my mind. I finally considered that I didn’t have any tools, so I should just keep it simple and make the simplest ones, electric egg beaters and decorating tools. There was no one, and the egg beater was borrowed from him. No oven, no problem, there is a rice cooker; no piping bag, no piping mouth, no problem, just take a plastic bag and squeeze the simplest pattern. The rice cooker made the chiffon cake, cut it horizontally in the middle, smeared the cream, covered the other half of the cake, then smeared the cream, sprinkled the dark chocolate on the surface of the cake, and put the whipped cream in a plastic bag. Cut a mouth, squeeze it into a grid, and you're done! Invite three or five friends, make a cup of hot milk tea, and start a wonderful afternoon tea time!

Ingredients

100g Flour
3 pcs Egg
10g Coffee
10g Milk Powder
50g Cream
40g Caster Sugar
70g Dark Chocolate

Rice Cooker Chocolate Cream 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 kind of 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.