Close-up of rice cooker cake
Close-up of rice cooker cake (12)
Ingredients: flour110g, sugar110g, 5 eggs (preferably fresh), some butter, 50 or 60g milk. In short, flour and sugar must be 1: 1.
1, flour sieving for three or four times.
2. Separate the yolk and egg white of the egg.
3, put a little salt in the egg white (help to send)
4. Beat the egg white (it's hard to hit JMS by hand) until the egg white basin is turned upside down, and the egg white can't flow down.
5. Take two-thirds of the sugar and put it in three times in the process of beating the egg white.
6, the remaining one-third of the sugar into the egg yolk, and the egg yolk are fully stirred until the color of the egg yolk becomes lighter.
7. Add butter and milk to the egg yolk paste and stir well.
8. Slowly put the sifted flour into the above custard (it can be put in several times), or stir it fully.
9. Pour the beaten egg whites into the batter, and be sure to stir well.
10, preheat the rice cooker a little, butter it, and pour the noodle lake in.
1 1, put the lid on, and press down to cook (the vent hole should be blocked).
12, soon (2 minutes), it will jump to the heat preservation, leave it alone, keep it for an hour and a half, then press the cooking button, jump to the heat preservation file and keep it for another hour and a half, which is almost the same. If you are not sure, just open the lid and have a look. It's okay.
Making key points and editing voice
1. Make sure that the bowl for subpackaging egg whites and yolks is clean and free of oil and water.
Cooking method of rice cooker cake
Cooking method of rice cooker cake (3 pieces)
2. When the egg yolk liquid is added with flour, mix it up and down evenly and make it paste.
3. Eggs are hard foamed in one direction in Qing Dynasty.
4. Add the egg white into the yolk paste twice and mix well.
5. Wash and dry the rice cooker in advance, press the cooking button to preheat for two minutes, then evenly apply a thin layer of salad oil in the rice cooker, pour the cake paste in and shake out bubbles.
6. Press the cooking button. After the button jumps, don't open the lid and continue to simmer for 20 minutes. Then press the cooking button and simmer for 20 minutes after the same button jumps. .
Practice 2
Ingredients: 4 eggs (yolk and egg white are separated), 4 tablespoons of sugar, appropriate amount of low-gluten flour, 6 tablespoons of milk,
Seasoning: salt and oil,
Auxiliary equipment: an ordinary white porcelain spoon and 3 chopsticks.
method of work
1, beat the egg white with three chopsticks, and it won't take long to foam (to highlight the sweetness, you can add a little salt), add a spoonful of sugar, and beat until it is a little thick, and then continue beating ... After about 15 minutes, it will become creamy, and the chopsticks won't fall off. This process is critical and can't stop.
2 Put two spoonfuls of sugar, low-gluten flour and six spoonfuls of milk into the egg yolk and mix well.
3 Pour in half of the creamy egg white and stir (stir up and down instead of in circles).
4 Stir well, pour in the other half of creamy egg white and stir up and down.
5 Press the cooking button to preheat the rice cooker 1 min and take it out. The pot is a little hot. Pour in a little oil and spread it evenly in the pot to prevent it from sticking.
6 pour in the stirred things, then squat down a few times to shake out the bubbles.
7 Press the cooking button, and it will automatically jump to the heat preservation file after 2 minutes. At this time, cover the vent with a towel for 20 minutes, and then press the cooking button, and it will be ok after 20 minutes (the pot is coated with oil, and it can be poured out as soon as it is poured, and the bottom color is dark).
Tips
Don't touch a drop of water in the whole process, dry all the utensils!