1 Do you want to cover the cake for a while after making it in an electric pressure cooker

It is recommended to cover the cake for a while before opening the lid of the cooker.

Because the electric pressure cooker to do a good job after the cake immediately open the lid, the pressure inside the pot and the temperature difference between the outside world, will lead to water vapor collection, which fell into the cake, affecting the taste and texture of the cake, while the lid immediately open, this time, the air pressure is still very high, it is easy to dangerous accidents, it is recommended to do a good job to cover for a while, probably about 3-5 minutes or so, not only to avoid the damage of the cake, but also to enhance the cake The cake can also enhance the fluffiness and sweetness of the cake.

2 electric pressure cooker cake on the lid shrinkage is how

This is the cake suddenly cold retraction phenomenon.

It is recommended to wait 1-2 minutes after the cake is done before uncovering the lid can be avoided, even if there is retraction, but not too much, and remember to invert the cake when pouring out the cake and let it cool down, so that it will not collapse. In addition to the cake mix again after a good mix to gently Dun Dun (gently vibration vibration) to the large air bubbles out of the shock and then into the electric pressure cooker, so you can also avoid the cake baked inside the large air bubbles in the cold retraction, resulting in the surface of the cake puddle phenomenon is not smooth and neat.

3 Pressure cooker to make cake with exhaust

Depends.

If the exhaust valve is closed during the use of the pressure cooker, then you need to wait a few minutes after the steam cake time is up, wait until the air pressure inside to drop, and then release the gas and open the lid.

If the exhaust valve is always open, it saves the step of manual exhaust, but pay attention to the time of making the cake, so as not to scorch the cake.

4 electric pressure cooker cake how to fluff

Ingredients: 4 eggs, a bottle of fresh milk, salad oil (can also be used to blend oil), flour (available self-rising flour), sugar, salt, vinegar, napkins, whisk, 2 stainless steel bowl.

Directions:

1, the first two bowls with a napkin in the water and oil are all clean, the operation process hand also can not get wet. No water, no oil is very important oh, or do not play!

2, put 4 fresh eggs, egg whites and yolks into two separate containers. Wash the eggs, use chopsticks to poke a small hole in the top of the egg can be, after the egg white flow, will break the egg shell, the yolk out. Note that you must not mix the yolks into the egg whites, or the whipped egg whites will fail.

3, the production of egg yolk paste, the egg yolks beat evenly, and then add 2 spoons of sugar, mix well. Then add milk 6-8 flat spoon and a few drops of salad oil and beat well. Milk can be added at your discretion, the main thing is to be about the same consistency as the egg whites behind; no fresh milk can be used with other milk, with drinks can also be, such as orange juice or something. Finally, sift in 4-6 heaping tablespoons of flour (preferably self-rising flour) in batches and beat well with chopsticks. Be sure to mix well! You can't stir in circles, you have to stir up and down from the bottom, or crosswise. Heap the spoon, that is, when you serve it with a spoon, a small mountain is piled up on top. The consistency of the yolk paste to form should be about the same as the egg whites, set aside first.

4, the production of egg white paste, the first two with a whisk, egg white foam, in the egg white liquid inside the first add a small amount of salt, a little bit is enough! Can enhance the sweet flavor. Add a little vinegar is easy to whip into foam. Then start beating the egg whites with a whisk in the same direction, tilting the bowl a little so that the whisk can maximize the contact with the egg whites, which is twice as easy to beat with half the effort! During the period, put the sugar in two times, each time a tablespoon, do not leave a long time in the middle, continuous beating until the egg white hard until the chopsticks randomly inserted into the basin, chopsticks do not fall down, shake the basin, and will not fall down, looks and outside the sale of the cake on the cream is almost the same, then the egg white paste is good. This is the most critical step, usually fifteen minutes can be done.

5, with a spoon to beat the good egg white foam dug half to the egg yolk paste, stirring up and down with a spoon, can not circle, not to mention chopsticks, chopsticks circle flour will be gluten, so that the cake will not be hair up. Use a spoon to mix half of the egg white paste and egg yolk paste up and down evenly, then add the other half of the egg white paste, and then use a spoon to mix up and down evenly! Of course it's okay to add it in three additions. The egg batter should be left to stand for about 2-3 minutes so that it will act as a leavening agent and small bubbles are produced on the surface.

6, electric pressure cooker pot oil, a thin layer can be, press the keep warm button, as long as the edge of the pot feel a little hot, it can be, this is called preheating. Take out the liner, turn around and let the sides of the pot also dip into the oil, to play the purpose of non-stick pan, to prevent the cake paste in the bottom of the pot to pour out.

7. Pour the fermented batter into the preheated liner, and shake it a few times on the table with your hands to shake out the big bubbles, then sprinkle some sesame seeds, raisins, strawberries, and so on on top. Cover the lid, select the "Cake" function button, about 10 minutes, the fragrant cake is out of the oven. There is no "cake" function key can be used "porridge" function key, Note: the exhaust hole is adjusted to not exhaust, and adjusted to easy to cook gear. When finished, it will automatically enter the heat preservation, the heat preservation lamp lights up, you can open and eat it!