How to make rice cooker version of cocoa chiffon cake

When living alone, I often have no motivation to cook. I want to enrich my diet, but I’m worried that I won’t be able to finish it. The rice cooker version of cocoa chiffon cake can solve your troubles. This dish can meet the daily nutritional needs of the human body, and you can control the portion yourself, so a single meal can also be very rich.

1. Prepare 6 eggs.

2. Prepare 15 grams of cocoa powder and 100 grams of low flour and mix well.

3. Prepare two larger basins, wipe off the moisture (note that there must be no drop of water in the egg white basin), separate the egg yolk and egg white (if you are not familiar with the technique, you can crack the whole egg into the colander and wait for the egg white to drain out).

4. Add 60 grams of milk, 50 grams of corn oil and 30 grams of sugar to the egg yolk (the sugar does not need to be weighed, a normal spoonful of sugar is about 30 grams, a little more or less does not matter).

5. Use a whisk to beat the egg yolks until they are emulsified and look like rich foam.

6. Sift the low flour and cocoa powder into the egg yolk bowl, stirring while sifting. Mix a small amount thoroughly and continue to sift in, so that it is not easy to form particles.

7. The mixed batter should be like this.

8. Now start beating the egg whites. First, use an electric whisk to beat at high speed until large bubbles appear. Turn off the whisk and let it rest for a while. Squeeze 2 drops of lemon juice into the bowl (do not use white vinegar instead) and add 30 grams of white sugar.

9. Continue beating until the foam becomes smaller and richer, then add 30 grams of sugar and continue beating (turn off the whisk and rest for more than 20 seconds during the sugar adding process. When beating, beat along the edge of the bowl several times to prevent missing the edges).

10. Beat until there is a small hill when the whisk is lifted up and the egg bowl will not fall when turned upside down.

11. Take one-third of the egg whites and put them into the egg yolk bowl, stir them up and down evenly. Pay attention to the technique, and be sure to stir it up and down. Do not make circles, otherwise the gluten will be stirred up and the cake will not rise. This is why many cakes made by novices look like a piece of cake.

12. Pour the mixed batter into the egg white bowl and stir it evenly by stirring it up and down.

13. Mix all the batter.

14. Add appropriate amount of oil to the rice cooker (make sure it covers the bottom of the pot, otherwise the bottom of the cake will stick when it is turned out), and preheat for 2 minutes until the pot is slightly hot.

15. Gently pour the batter into the rice cooker, take it out and tap the bottom a few times to shake out the bubbles. This way, there will be no holes in the steamed cake.

16. Put the pot into the rice cooker.

17. Press the essence cooking button on the rice cooker (mine is a smart rice cooker, you can just press the cook button on an ordinary rice cooker), wait for 40 minutes when it jumps to keep warm, and press the quick cooking button again (for ordinary rice cookers, press the cook button again after 20 minutes of keep warm, unplug the power supply after 20 minutes after jumping to keep warm, and open the lid after 10 minutes), wait for 10 minutes after jumping to keep warm, unplug the power supply, and open the lid after 10 minutes).

18. Take a toothpick and poke it into the middle of the cake. If the toothpick comes out clean, it means the cake is cooked. If there are cake crumbs stuck to the toothpick, it means the cake is not cooked yet. The more cake crumbs stick to it, the less cooked the cake is. You can flexibly adjust the steaming time of the cake. Generally speaking, it will be cooked if you steam it this way. Take the rice cooker out and shake it a few times so that it will be easier to get off the bottom of the pot when you take it out.

19. Turn the cake upside down and let it cool.

20. After the cake has cooled completely, use a knife to cut it in a sawing motion. Never press the knife all the way through, otherwise even the most beautiful cake will be pressed into a pancake shape.

How you eat will undoubtedly affect a person's sense of happiness. The rice cooker version of cocoa chiffon cake is simple to make and can bring a sense of happiness to your family.