Close-up of rice cooker cake
Close-up of rice cooker cake (12)
1, sift the flour three or four times.
2. Separate the yolk and albumen of the egg.
3, put a little salt in the egg white (help hair)
4. Beat the egg white (it is difficult to hit JMS with your hand) until the egg white basin is turned upside down and the egg white cannot flow down.
5. Take two-thirds of the sugar and put it in three times in the process of beating the egg white.
6. Pour the remaining one-third of the sugar into the egg yolk, and fully stir with the egg yolk until the color of the egg yolk becomes lighter.
7. Add butter and milk to the egg yolk paste and mix well.
8. Slowly put the sieved flour into the egg custard (it can be put in several times), or fully stir it.
9. Pour the beaten egg whites into the batter, and be sure to stir well.
10, preheat the rice cooker a little, butter it, and pour the noodle lake in.
1 1. Put the lid on and press the cooking button (the vent is blocked).
12, soon (2 minutes), it will jump to the heat preservation file, leave it alone, keep it for one and a half hours, then press the cooking button, jump to the heat preservation file, and keep it for another half hour, and it's almost there. If you are not sure, just open the lid and have a look. It's okay.
Editing of production point
1. Make sure that the bowl with egg whites and yolks is clean and free of oil and water.
2. When the egg yolk liquid is added with flour, stir it up and down evenly to make it paste.
Cooking method of rice cooker cake
Cooking method of rice cooker cake (3 pieces)
3. Eggs were hard foamed in one direction in Qing Dynasty.
4. Add the protein into the egg yolk paste twice and stir well.
5. Wash and dry the rice cooker in advance, press the cooking button to preheat it for two minutes, then spread a thin layer of salad oil evenly in the rice cooker, pour the cake paste in and shake out bubbles.
6. Press the cook button. After the button jumps off, do not open the lid and continue to stew for 20 minutes. Then press the cooking button, and the same button jumps and simmers for 20 minutes. .
Exercise 2
Ingredients: 4 eggs (yolk and egg white separated), 4 tablespoons of sugar, appropriate amount of low-gluten flour, 6 tablespoons of milk,
Seasoning: salt and oil,
Auxiliary equipment: an ordinary white porcelain spoon and three chopsticks.
working methods
1, beat the egg white with three chopsticks, and it won't take long to foam (you can add a little salt to highlight the sweetness). Put a spoonful of sugar and beat it all the time, then add another spoonful of sugar until it is a little thick, and then continue beating ... It will turn into cream after about 15 minutes, and the chopsticks will not fall off. This process is more critical, and a little pain can't stop.
2 Put two spoonfuls of sugar, low-gluten flour and six spoonfuls of milk into the egg yolk and mix well.
3 Pour in half of the cream egg white and stir (stir up and down instead of in circles).
4 stir well, pour in the other half of the cream egg white and stir fry up and down.
5 Press the cooking button, preheat the rice cooker 1 min, and take it out. The pot is a little hot. Pour in a little oil and spread it evenly in the pot to prevent it from sticking to the pot.
6 pour in the stirred things, then squat a few times and shake out the bubbles.
7 Press the cooking key, and it will automatically jump to the heat preservation file after 2 minutes. At this time, cover the vent with a towel for 20 minutes, then press the cooking button, and it will be ok after 20 minutes.
The pan is coated with oil, and it can be poured out as soon as it is poured. The bottom is darker.
skill
Don't touch a drop of water all the time, and dry all the utensils!