【sichuan】rice-filled Cocoa Cake

Name: 【sichuan】rice-filled Cocoa Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 42.5g High-gluten flour; 170g egg; 42.5ml milk; 85g Powdered sugar; 42.5g cocoa powder; 80g Leftover rice; 90g peanut butter

by Scattered 2011

4.9 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

In the south, rice is an indispensable staple food.
But there is always some rice left in every meal in my family. Sometimes I care about eating vegetables, and sometimes I want to eat other staple foods, such as noodles, porridge, etc. Of course, I don’t care about rice.
It's the same today, no more, no less and some rice left. It's not enough as a staple food; if you use it as a snack, the portion is too small.
It happened that I wanted to eat cake again, so I simply combined the cake with the staple food. The result of the experiment is that it tastes super good. After baking, the peanut butter has a "liquid" shape. It goes well with rice and cakes.
If you often encounter this situation, you might as well try this [rice-filled cocoa cake].
If you use leftover rice to make this cake, the rice must be cooked softer, because too hard rice will affect the taste. "

Ingredients

【sichuan】rice-filled Cocoa Cake

1. Prepare ingredients: mix high-gluten flour with cocoa powder, mix eggs with powdered sugar, prepare milk, leftover rice, peanut butter;

2. The leftover rice is divided into several small balls, and then flattened; the rice balls are slightly smaller than the mold and have the same size, so there is no need to weigh them specifically;

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

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

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

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

7. Pour part of the high-gluten flour and cocoa powder; use a spatula to quickly turn up and down and mix evenly; then pour in the remaining flour and continue to mix evenly;

8. Grease the mold; prevent the rice from sticking, and the finished product is not easy to demould;

9. Put the rice round cake into the bottom of the mold;

10. Squeeze some peanut butter;

11. Spread another rice round cake and squeeze some peanut butter;

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

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

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

15. After the procedure is over, remove the mold and the rice-filled cocoa cake is ready.

Tips:
1. If you use leftover rice to make this cake, the rice must be cooked softer, too hard rice will affect the taste;
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;
4. Oiling the mold can prevent the rice from sticking, and the finished product is not easy to demould;