My answer is: Recently, a cake made by rice cookers is very popular. There are many successes and many failures. How to make fluffy cakes with rice cookers? Next, I will share with you the detailed steps.
Make a magic eggbeater yourself.
One anhydrous mineral water bottle, with the bottom removed, cut from the bottom and cut into thin strips.
Composition:
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 sugar.
Step 1. Separate the egg white from the yolk, and put the egg white in an oil-free basin.
Step 2: Add 50g of oil and 50g of milk to the egg yolk, stir and emulsify evenly with chopsticks, then add 90g of low-gluten flour, and stir with chopsticks into a paste without particles for later use.
Step three. Add a few drops of lemon juice to egg white, instead of white vinegar. Add 60 grams of fine sugar in three times. First break the egg white, add the first sugar to the big bubbles, then add the second sugar until there are more big bubbles and fewer bubbles in the egg white, and then add the third sugar until the chopsticks get stuck.
Step four. Put part of the protein into the egg yolk paste and stir it evenly, then pour it back into the protein and turn it evenly from top to bottom.
Step five. Pour into the rice cooker, shake the cooker vigorously, shake out big bubbles, put raisins or red dates on the surface, and start cooking mode for 40 minutes.
Why does steamed cake sink? There are several reasons for depression. Look what you did wrong!
First, open the lid immediately after steaming for a long time. When we steam the cake, we can't open the lid immediately after steaming. We must stew for about 10 minutes. If you steam in a mold, you should reverse it immediately, otherwise the cake will shrink quickly because of sudden cold air!
Second, the icing is not delivered well. If the frosting is not delivered well, it means that its supporting capacity is not enough. Although the steamed cake was perfect when it was taken out, it soon collapsed.
Third, the method of stirring, if your stirring method is wrong, will lead to the defoaming of cake paste, this cake will also be affected by defoaming. When we stir, we should choose the cutting method instead of stirring in circles.
Tip 1. The beaten protein can be gently pressed out with a rubber scraper to eliminate some big bubbles.
2. If you want the cake to be fluffy, protein must be beaten into a small sharp corner.
3. Turning the batter is also the key, either turning it from top to bottom or drawing a Z-turn.