albumen

100g

sugar

50 grams

yolk

45 grams

25 grams of water or milk

oil

25g

Low powder 40g

starch

10g

A drop or two of white vinegar or lemon juice.

Zero failure in diaosi —— How to make delicious pressure cooker Qifeng cake?

Double-liner pressure cooker chooses the liner on the right hand side, and the non-stick liner on the left hand side will never succeed. Not sticking to the gall will make the cake look like a pizza with a cheese edge, which is also an important reason why many small partners' rice cookers fail to make cakes (including me who has been with it countless times). It's not your problem that you didn't choose the right pot.

Apply a thin layer of oil to the bottom of the gallbladder, but don't apply it to the gallbladder.

Weigh the powdered sugar in advance, and don't use sugar for the powdered sugar. If there is no powdered sugar, you can just use sugar. It's diaosi anyway. You don't need to pursue the perfect height after the cake is formed on the tall, you should add the egg white at one time. Low speed and more stirring will make the sugar melt fully and then beat it quickly. Add the egg white to the powdered sugar three times.

First, drop one or two drops of vinegar or lemon juice into the egg white, then start stirring at low speed, and add the first 1/3 powdered sugar when the egg liquid appears coarse bubbles; Then switch to rapid beating, and add the second1/3 when the protein volume expands by about 2 times; The third 1/3 powdered sugar is added when slight particles appear.

Continue to beat until the egg peak at the head of the beat is slightly shorter and upright.

Put the beaten egg whites in the refrigerator for use. Add the separated egg yolk into oil and water, and stir well with a manual eggbeater.

Sieve the low starch powder into 6, and mix it uniformly with electric egg beater at low speed and unidirectional, without particles.

Take out the beaten egg white cream, add one-third into 7, stir well and pour into the remaining two-thirds of the egg white cream.

Still the method of stirring, 8 stir thoroughly and evenly. Turning means copying from the bottom up and turning to the top, similar to cooking. Boldly toss, the protein cream will not defoam easily as long as it is not stirred in circles. Action is faster in hot weather. As shown in the picture, the batter is stirred.

Pour it into the pressure cooker, shake it a few times and make a big bubble.

Select the function of the meter, pay attention to the position of the exhaust valve as shown in the figure, and do not pressurize it. It will be cooked in about 20 minutes. After boiling, it will be buckled on the net tray to cool. Note that the humidity of pressure cooker cake is higher than that of baking, and the inverted button must not be directly buckled on the airtight table.

And demoulding after cooling. Use a soft plastic spatula, that is, a plate mixed with egg whites. First separate the pot from the cake, and then take off the bottom of the pot bit by bit. This cake is too soft. If you take it off a little, it won't go bad. I did it for another five minutes, because I lost track of time, so the bottom was a little soft.

I put some mangoes in this. Don't be afraid if a little yolk breaks into the egg liquid during egg separation, which will not affect the protein transportation, but the tissue of the finished product is not as good as pure protein. Pictured above: I just met the last stale egg. When I opened it, it turned yellow and a little bit fell in.

If you want to add fruit, cut the fruit according to the picture above. After the cake paste is completely mixed, put it in a pressure cooker. Pour the fruit into the pressure cooker, stir well and then pour it into the pressure cooker. It's almost good to mix it twice like this, because fruits such as mango and banana are very defoaming. Mango quantity: 40g