Why does the rice cooker cake shrink back
1 cake is not cooked
Generally do rice cooker cake about 40 minutes, if the cake heating time is not enough, or not fully heated, after the cake is done, there will be a case of retraction, so in the making of the cake needs to be thoroughly steamed.
2 heating time is too long
Heating time is too short will cause the cake to shrink, but heating time is too long, resulting in the loss of water, the cake is too dry will also appear shrinkage.
3 Uncovering while heating
Some people are curious and will open the cake from time to time to take a look while heating it, but this way the cake will suddenly come into contact with the cold air, and will shrink back due to thermal expansion and cold contraction.
4 batter is not stirred well
If the batter is not stirred well before pouring into the rice cooker, resulting in a large proportion of the bottom of the sinking, the specific gravity of the small upward floating, then the cake will be made out of the retraction.
5 out of the pan did not immediately inverted
After the cake is done, it should be immediately inverted, the cake out, if the deterioration of not immediately deducted over, it will make the cake surface and the internal temperature plummeted and the situation of retraction.
Rice cooker cake ingredients ratio
Rice cooker cake production is simple, sweet and fluffy taste, very popular, which should be used in the materials are eggs, low gluten flour, corn oil, pure milk, sugar, etc., to make a delicious when, the general recommendation of the ratio of low gluten flour and corn oil is 5:2, and the ratio of pure milk is 5:4, with the proportion of sugar for the ratio 10: 7. If you are not sure, you can refer to the following ingredients: 4 eggs, 100g of gluten flour, 40g of corn oil, 80ml of milk, 30g of sugar. (You can also add a little more if you like to eat sweet).
The rice cooker cake retraction can be restored
The cake has been done if the retraction of the situation, generally there is no way to remedy, but such a cake can continue to eat, just from the appearance and taste, not as delicious as normal cake.
The way to make a cake in a rice cooker
Ingredients: low gluten flour, sugar, eggs, corn starch, corn oil.
Practice:
1, prepare 4 room temperature egg whites and yolk separation, if not good separation, you can use the mineral water bottle to suck out.
2, then add a spoonful of cooking oil and mix well, it is best to use corn oil without a special flavor, and then pour in about 60 grams of thick yogurt, add 75 grams of flour and stir fine.
3, 50 grams of sugar in three parts to add egg whites inside, there is no electric whisk, then manually, almost 20 minutes or so, as a workout, add 5 grams of corn starch, so as to prevent defoaming, steaming out of the cake will not collapse back. It's a good idea to keep beating it until it's like ice cream, and insert a chopstick to keep it from falling over.
4, then pour half of the egg white into the yolk, find a spatula with a mixing technique to mix evenly, mix evenly and then pour back into the egg white and continue to mix evenly, mixing fine without particles can be steamed.
5, the rice cooker brush some oil, be sure to preheat, to prevent sticking to the pan, with a spatula to smooth the surface of the batter, choose the cake or cooking mode 40 minutes.
6, when the time is up, do not rush to open the lid, smothered for 10 minutes and then out of the pan, so as to avoid rapid cooling of the cake caused by the collapse back.