How to make a cake in a microwave oven
How to make a cake in a microwave oven
1. Tools:
1. A rice cooker
2. One hand mixer (electric is better)
3. Two large bowls
2. Materials:
1. 4 eggs
2. 70-80 grams of flour (10 grams of starch is added to it, which can reduce the gluten of the dough. It is better to use cake flour)
3. 70 grams of sugar -80g
4. You can add a little bit of raisins and other flavors, or leave them alone
3. Production:
1. Pour the egg yolks Separate the egg whites into two large bowls (this method can shorten the beating time and is suitable for hand mixers)
2. Put 1/3 of the sugar into the egg yolks and 2/3 into the egg yolks. Egg white
3. Beat the egg yolk until it becomes light yellow (I usually beat it for 1 minute)
4. Beat the egg white until it becomes creamy (beat until It takes a long time for the egg whites to rise in the tips of your hands. Beat until there is no more egg liquid in the bowl. This step directly depends on the quality of the cake. If there is still egg liquid in the bowl, the cake will not swell and become egg white. Cake)
5. Put the flour (sifted) into the egg yolks and stir gently (stirring too hard will cause gluten in the dough and affect the quality of the cake). After stirring, you will find that the dough All come together (don't worry about it, I never add water)
6. Put the egg whites into 5 and mix well (you cannot use a mixer, the method is to lift it up from the bottom of the bowl with your hands, Repeat several times and then turn the direction. After about 2 minutes, you will find that the dough in step 5 has turned into a paste with the egg whites, and it is almost ready)
7. After the egg yolk is ready, Just apply a layer of oil inside the rice cooker and pour the egg mixture into it. Cover the lid and press the "cook" button of the rice cooker. I don't know why it jumped to keep warm after about 5 minutes. After waiting for 2-3 minutes, I pressed the cook button again. After a few minutes, it jumped again. At this time You can smell the aroma of cake. Open the lid. The surface is light yellow and a little taller than before. Poke it with chopsticks. If it can be poked in and there is no egg paste stuck to the chopsticks, it means it is ready. Take out the pan, flip it over and the cake will come out, the bottom should be a bit dark yellow.
8. After cooling, you can decorate with fresh cream, etc. It’s also ok if you eat it directly!
IV. Description:
The cake does not add any additives. It depends entirely on the swelling of the protein to affect the quality of the cake. The taste is first-class, the ratio is 2:1:1---- >Eggs, sugar, noodles, be sure to beat the egg whites thoroughly