Cake machine cocoa cake
Overview
Last time I used a cake machine to make original small cakes, which were well received by my family. Today I added some cocoa powder, using the self-rising flour that comes with the machine. I feel that the effect is better than the original small cake last time, and it is fluffier than that one. And I personally like dark-colored foods. If you don’t have self-rising flour, you can use cake flour and one gram of aluminum-free baking powder instead.
Tags
Ingredients
Steps
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First prepare the ingredients: 80 grams of self-rising flour, 20 grams of cocoa powder, 30 grams of rice oil, 30 grams of milk, 70 grams of white sugar, and 170 grams of eggs (peeled).
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Weigh 30 grams of milk and 30 grams of rice oil into a bowl.
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Beat with hands until the milk and oil blend into a milky white color.
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Weigh 80 grams of self-raising flour and 20 grams of cocoa powder and sift three times through a flour sieve.
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Weigh 170 grams of egg liquid and put it into the inner pot of the cooking machine.
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Add 70 grams of white sugar
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After that, use a kitchen machine to beat the egg liquid. I beat it for about 7 minutes.
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Whisk until a toothpick can be inserted into the egg batter one centimeter deep and the toothpick can stand without falling over.
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Sift the sifted cocoa flour into the egg batter three times, stir well and then add the next time.
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After whisking the egg batter, add the oil and milk mixture and mix well
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While the cake machine is preheating, use a brush to brush a layer of oil into the cake mold.
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Then scoop the cake batter into the cake mold nine-tenths of the way full.
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Cover and heat
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After heating until the heat preservation light comes on, open the lid and prick the cake with a toothpick. If no cake batter comes out when you pull it out, it means it is cooked. You can take it out and let it cool for storage.
