Fragrant and mellow mocha qi style
Speaking of which, these eggs have been used so hard these days. I have weighed all the other ingredients, but I suddenly realized that there are only two eggs left. Fortunately, I have an extra egg yolk when making black tea, so I'll make do with it ~ Fortunately, the cake is lucky. I didn't fail.
Recipe Recommendations
Steps for Fragrant and mellow mocha qi style
1
Use pure coffee powder, not instant coffee powder, so that the aroma of the cake will be mellow.
2
Dissolve pure coffee powder in hot water and set aside.
3
Pour 3 egg yolks into 10 grams of sugar and beat until milky white.
4
Add salad oil and beat well.
5
Add the coffee liquor to the egg yolk paste and beat well.
6
Sift the low flour and add it into it and stir well.
7
Add 2 egg whites in portions with 30 grams of sugar and beat until nearly dry and frothy.
8
Dig 1/3 of the beaten meringue into the egg yolk batter and stir well.
9
Add the remaining meringue.
10
Turn up and down and mix evenly.
11
Put it into an electric rice cooker covered with oil-paper, shake out a large bubble and plug it in.
12
For a 450W pot, press the 'rice' button to jump to 'keep warm' and then keep warm for about 25 minutes. Press the 'rice' button again and skip 'keep warm' again and keep warm for about 25 minutes.
13
Remove the pan and turn upside down, remove the oil paper, and let it cool.
14
The organization is still very delicate.
15
In fact, I prefer to tear this kind of cake.