[sichuan] Oil-free Cocoa Cake

Name: [sichuan] Oil-free Cocoa Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g High-gluten flour; 200g egg; 100g Caster sugar; 50g cocoa powder; 50ml milk

by Scattered 2011

4.8 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

I have been greedy since I was young and have no resistance to all kinds of food. And love to cook is a matter of two or three years. And falling in love with baking starts this year.
In fact, when I loved cooking, I fell in love with baking. But for beginners to bake, I encountered many setbacks. The selection of materials, tools, and the success rate of formulas are not mentioned for the time being, and the ineffective molds really make people collapse.
When the delicious and successful baked goods came out of the oven, my heart was filled with joy. But when the cake does not come out of the mold, and the complete cake cannot be pulled out anyway, joy becomes frustration, and love becomes fear.
The mold's non-stick coating is not good, and my improper use method makes demoulding a problem. Although the oil-free formula is more nutritious and healthy, I never dare to challenge the oil-free formula.
But after using the cooking mold a few times, it gave me the confidence to challenge the "oil-free" formula. For example, this is a 6-cup non-stick square mold with no oil formula. The cake is still demolded smoothly and the cake tastes super good. Later, I also used it to make original cakes, which can still be demolded smoothly. It’s great to learn how to cook molds, it deserves 32 likes!
Recipe: 200g eggs, 50g cocoa powder, 100g caster sugar, 50ml milk, 50g high-gluten flour
Mould: Xuechu 6 cups non-stick square mould (this recipe can bake 2 pans of cocoa cake)
Oven temperature and time: 180 degrees, about 20 minutes"

Ingredients

[sichuan] Oil-free Cocoa Cake

1. Prepare ingredients: mix high-gluten flour with cocoa powder, mix eggs with fine sugar, prepare milk, learn to cook 6 consecutive cups of non-stick square mold;

2. Mix high-gluten flour with cocoa powder and sift;

3. Boil a pot of warm water, and when the water is not hot enough, place the egg bowl in the warm water;

4. Use an electric whisk to stir the warm water, and there is a clear figure of 8 when the whisk is lifted;

5. Pour the milk into the egg batter and use a spatula to quickly stir evenly;

6. Pour some high-gluten flour and cocoa powder;

7. Use a spatula to quickly turn up and down and mix evenly; then pour in the remaining powder and continue to mix evenly;

8. Xuechu 6 cup non-stick square mold does not need to be greased; if it is other molds, it is recommended to apply some butter to prevent sticking;

9. Pour the cocoa batter 8 minutes full, and gently shake it on the table a few times;

10. Preheat the oven up and down at 180 degrees, and the time is set to 20 minutes;

11. Place the mold in the middle of the oven and bake for 20 minutes;

12. After the procedure is over, take out the mold and the oil-free cocoa cake is ready.

Tips:
1. I use Xuechu 6 continuous cup non-stick square mold, so there is no need to apply oil;
2. According to the different power and temper of the oven, the baking time can be flexibly controlled;
3. Use high-gluten flour, the cake taste is Q elastic; if you use low-gluten flour, the cake tastes soft; you can choose different flours according to your favorite taste;