Rice cooker cake

Ingredients: low flour, 4 eggs.

Seasoning: sugar, milk, salad oil.

Exercise:

The practice of cutting and mixing egg yolk paste:

1, mash egg yolk, add sugar and stir evenly to melt.

2. Add salad oil and stir well.

3. Add milk and mix well.

4. Add low powder and stir well.

5. Stir thoroughly and prepare to mix well with the protein paste.

Practice of sending in protein:

1.7 inch Qifeng: 4 eggs, 100g low flour, 80g sugar, 45g milk and 45g salad oil.

2. protein containers must be oil-free, water-free and yolk-free, and the eggbeater head should be dried. Stir the egg whites at low speed until they foam. Add 20 grams of sugar and continue stirring.

3. Add 20g of sugar into the soap bubble and continue stirring.

4. Add sugar for the third time when you have lines, continue to play and turn to high speed.

5. This is a textured state. If you continue to play, you can pull up the right angle that will bend, which is the wet bubble, and then continue to play.

6, playing this state is a dry foaming state, pulling up the right angle without bending, playing well.

Methods of mixing and baking egg yolks;

1, take the protein paste 1/3 and mix it with the egg yolk paste, and mix it left and right, front and back, without circling.

2. Mix 1/3 protein paste.

3. Mix all the materials evenly, press the cooking button of the rice cooker for 5 minutes, and then take out the inner pot. Be careful not to burn your hands.

4. Pour the batter into the inner pot, tap it on the table and let the air out. For a pot without anti-sticking function, put some oil on the wall and butter on it before pouring.

5. Put on the rice cooker, cover it, press the cooking button, and after a few minutes, it will automatically jump to the heat preservation state, and then cover the air outlet with a wet towel. After 20 minutes, take off the towel, then press the cooking button, then jump to keep warm, then cover the wet towel and open it again after 20 minutes to see if it is cooked.

6. Insert 1 toothpick and pull it out to see that there is no sticky substance. Otherwise, cover the pot and stew for 10 minutes.

7. The baked cake doesn't need to be turned over. Light in color, it will shrink after cooling. It is automatically separated from the gallbladder wall, and then poured into a plate, which can be eaten. The part touching the wall is golden yellow, which is more fragrant and tender than that in the oven.

Cooking skills:

1, flour must be sieved, otherwise there will be large particles.

2. After the yolk is separated, don't mix the yolk in the protein. The bowl containing protein must be oil-free and water-free, otherwise it won't move and the eggs can't just be taken out of the refrigerator. Egg whites are usually the easiest to send away at 20 degrees.

3. protein transportation is the key to success. Beating protein is divided into five steps:

A. Fish-eye-shaped: When egg whites are beaten into fish-eye-shaped with an egg beater, add 1/3 fine sugar.

B, in the form of coarse bubbles: continue beating until the protein begins to thicken, and when it is in the form of coarse bubbles, add 1/3 sugar. Keep beating.

C, lines appear on the surface: when the protein is sticky and lines appear on the surface, add the remaining 1/3 sugar.

D, wet foaming: continue to beat, the protein can pull out the curved sharp corner, which has reached the level of wet foaming.

E, dry foaming: continue to beat, and the protein can pull out short and upright sharp corners, indicating that it has been beaten.

4. The speed of beating protein is from the initial low speed to the later high speed. This can also be made easier. Adding a little Tatar powder or a few drops of lemon juice to protein can also help. Check whether there is water on your eggbeater. If there is water, it can't be removed.

5. When two kinds of batter are mixed together, don't turn around, otherwise bubbles will be eliminated. Just mix it up, down, left and right.

6. When pouring into the cake mold, gently buckle it a few times to vent the gas in the batter.

As long as you master these steps, it is impossible to make a failed cake. The cake baked in a rice cooker is smoother and more delicate than that baked in an oven. Wish you success!