【Sichuan】Rice filled cocoa cake

Overview

In the south, rice is an indispensable staple food. But there is always some rice left from every meal at my house. Sometimes I focus on eating vegetables, and sometimes I want to eat other staple foods, such as noodles, porridge, etc., but of course I don’t care about rice. It's the same today, no more, no less, and some rice left. As a staple food, it is not enough; 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 great. After the peanut butter is baked, it becomes liquidy and goes well with rice and cakes. If you often encounter this situation, you might as well try this [Rice Sandwich Cocoa Cake]. If you use leftover rice to make this cake, the rice must be cooked soft. Rice that is too hard will affect the taste.

Tags

• baking
• cocoa powder
• egg
• high gluten flour
• leftover rice
• milk
• peanut butter
• powdered sugar

Ingredients

Steps

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

   

2. 2 Divide the leftover rice into several small balls and flatten them; the rice balls are slightly smaller than the mold and the same size, no need to weigh them;

   

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

   

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

   

5. 5 Beat the eggs with an electric egg beater over warm water. When you lift the egg beater, there will be an obvious figure 8;

   

6. 6 Pour the milk into the egg batter and stir quickly with a spatula;

   

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

   

8. 8 Apply oil to the mold to prevent the rice from sticking and making the finished product difficult to release from the mold;

   

9. 9 Place the rice cake into the bottom of the mold;

   

10. 10 Squeeze on appropriate amount of peanut butter;

    

11. 11 Spread another rice pancake and spread an appropriate amount of peanut butter on it;

    

12. 12 Pour in the cocoa batter 80% full and shake it gently on the table a few times;

    

13. 13 Preheat the oven to 180 degrees with upper and lower heat, and set the time to 20 minutes;

    

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

    

15. 15 After the program is completed, take out the mold and the rice-filled cocoa cake is ready.