Make a magic eggbeater by yourself.
One anhydrous mineral water bottle, remove the bottom, cut it up from the bottom and cut it into thin strips.
Ingredients:
4 eggs, 50 grams of oil, 50 grams of milk, 90 grams of low-gluten flour, a few drops of lemon juice and 60 grams of fine white sugar.
Step 1. Separate the egg white and yolk, and put the egg white into an oil-free basin.
Step 2: Add 50g of oil and 50g of milk to the egg yolk, stir and emulsify evenly in one direction with chopsticks, then add 90g of low-gluten flour, and stir with chopsticks into a particle-free paste for later use.
Step 3. Add a few drops of lemon juice to the egg white, which can be replaced without white vinegar. Add 60 grams of fine white sugar in three times. First, break the egg white, add the first sugar to the big bubbles, then add the second sugar until the egg white has more big bubbles and fewer small bubbles, and add the third sugar until the chopsticks are stuck.
Step 4. Put part of the protein into the egg yolk paste and mix it evenly, then pour it back into the protein and turn it evenly from top to bottom.
Step 5. Pour into the rice cooker, shake the cooker vigorously, shake out the big bubbles, put raisins or red dates on the surface, and turn on the cooking mode for 40 minutes.
Why does the steamed cake sink?
There are several reasons for the depression. Look where you didn't do it right!
First, remove the lid immediately after steaming for a long time. When we steam the cake, we can't remove the lid immediately after steaming. We must stew it for about 10 minutes. If you steam it in a mold, you should reverse it immediately, otherwise the cake will shrink quickly because of sudden cold air!
Second, the frosting is not sent well. If the frosting is not sent well, its supporting ability is not enough. Although the steamed cake is perfect when it is taken out, it will collapse in a short time.
Third, the method of mixing, if your mixing method is not right, it will lead to the defoaming of cake paste, and this kind of cake will also be affected by defoaming. When we mix, we should choose the cutting method instead of stirring in circles.
Tips
1. The beaten protein can be slightly pressed out with a rubber scraper to eliminate some big bubbles.
2. If you want the cake to be fluffy, the protein must be beaten to a small sharp corner.
3. It is also the key to flip the batter, either from top to bottom or draw a Z flip.