Cake is a lot of children love to eat food, but outside the sale of the cake is high in oil and high sugar sweet greasy, the ingredients used are often people do not rest assured, is a lot of parents have a headache. That's why learning to make healthy and nutritious cakes was my personal reason for learning to bake in the first place. Since I share my baking recipes on the network, several times received a message or private letter, asking how to do the cake without an oven, in fact, it is very simple, most of the rice cookers or electric pressure cookers on the market have a "cake" function, there is no oven and would like to learn to do the cake of the small partners, you can start from the rice cooker cake, there is no need to come up! The first to buy a large oven in the home to take up space.
Today I'm going to share this rice cooker cake is not only easy to operate tools, a rice cooker can do cake on the OK. The ingredients are also super simple, it's oil-free, dairy-free and low in sugar! If you're looking for a cake that's fluffy and sweet, but doesn't overload you with too much fat and sugar, this is the one for you!
This cake is made in the same way as a chiffon cake, except that the final tool is a rice cooker instead of an oven, and milk is replaced with cold white water, so that it can be eaten by children with milk allergies. Sugar is reduced and naturally sweet raisins and sweet and sour taste of dried cranberries are added to give the cake a richer and more delicious flavor. Please scroll down to see how to make it!
Rice Cooker Cake (No Oil, No Milk, Low Sugar)Ingredients: 5 eggs, 50g of sugar, 80g of cold boiled water, 110g of low gluten flour, dried cranberries + raisins in moderation;
Recipe preparation process:
1. Prepare two clean containers, separate the yolks of the eggs from the whites of the eggs, and the small pot for the whites of the eggs needs to be a little bit bigger to ensure that there is no oil and no water! No oil and no water! No oil, no water (important thing to say three times)!
2, first to deal with the yolks, with a hand whisk to stir the yolks evenly, into the cool water, mix well, and then sieve the low gluten flour into the yolk paste, remember to sieve the flour must be used in a fine mesh sieve and then use; (if you do not have a low gluten flour, you can use ordinary flour + corn starch mix, the ratio is 7:3)
3, with a spatula up and down to mix evenly, mixing good! The batter is fine and smooth with a certain consistency, pick up the spatula, you can slowly flow down, mix the yolk batter and put aside;
4, and then deal with the egg whites, the first two electric whisk, the egg whites will be quickly foaming;
5, the sugar poured into the egg white basin, sugar or powdered sugar or sugar can be, the amount of sugar can be increased or decreased, the recipe I I have tried 40g, 50g, 60g three kinds of sugar added, personal recommendation is not more than 60g;
6, continue to use an electric beater to dry foam, egg white white white as foam, playing the head, you can pull out the upright short triangular; whipping the egg white is very important to the production of cake, it is recommended to use an electric beater to beat the egg white, of course, if you arm strength is too much, you can also use a chopstick to beat the egg white. Of course, if you have a strong arm, you can also use chopsticks to beat the egg whites, I tried it and it was super tiring!
7, take half of the whipped egg whites in the bowl of yolk paste;
8, up and down to mix evenly, so that the egg whites and yolk paste together, can not be stirred in a circle, so as to avoid defoaming; remember not to stir in a circle! The first thing you need to do is to make sure that the egg whites and egg yolks are mixed together! Do not turn around and mix! (Important thing to say three times)
9, and then poured back into the egg white basin, and the other half of the basin of egg whites mixed, or from the bottom to the top of the mix, or cut mixing, not able to turn around and mix;
10, mix the cake batter color is creamy, and then dried cranberries and raisins to grab a large handful of put into the cake batter, cranberries dry particles, if larger, you can be in advance of the chopping, raisins I use
11, continue to mix up and down or cut and mix the fruit and cake batter together evenly, cake batter is ready;
12, will mix the cake batter into the rice cooker, if you want to prevent sticking, you can brush a layer of cooking oil on the inside wall of the rice cooker, cake batter poured into the surface, sprinkle some of the dried cranberries and raisins decorating the cake batter. dried cranberries and raisins on the surface to decorate it; (I did not brush oil in the pot when I made it, because the anti-stick effect of the inner lining of this rice cooker of mine is not bad)
13, the rice cooker is set to the cake mode, start, and the system is set to take 50 minutes; (some rice cookers or pressure cookers should take 60 minutes, so please make it according to your own use of the tool).
14, the time is up, to quickly open the lid of the pot, fragrant and steaming rice cooker cake is ready!
15, to quickly invert the cake out, inverted on a cooling net, can help dissipate the heat;
16, a little cooler, and then turn the cake over, this time the cake will not shrink back.
The cake is done, eat when you don't have to cut, directly break the organization better look, and fluffy soft, mixed with dried cranberries and raisins particles, a bite, in addition to the softness of the cake and the dried fruit of the sweet and sour and Q sense of the cake than to buy a lot of delicious, and simple ingredients, just some eggs, sugar, flour, water, home basically have, so that to do! The cake can be made and eaten at any time, which is fresh and healthier.
If you want to eat milk flavor, you can replace the 80g of cold water in the recipe with 90g of pure milk. If you don't want to use the rice cooker to do with the oven to do, the mix of the cake baking pour into the eight-inch round baking mold, gently shocked flat, put into the oven to bake, as for the baking time and temperature can be based on the habits of their own oven to set, the reference temperature and time is 150 degrees 60 minutes. The reference temperature and time is 150 degrees for 60 minutes. If you use other sizes of molds, please make your own adjustments.
This is a delicious, fluffy, sweet, nutritious and healthy oil-free, dairy-free cake. The production method is written in such detail, try to make it at home this weekend!