Ingredients: 4 eggs, only half a box of milk (250ml), 20g of salad oil, half a spoonful of white sugar and vinegar, and low-gluten flour (low-gluten flour is not necessarily sold in small supermarkets, but a spoonful of corn starch can be added to ordinary flour, which is generally sold in large supermarkets).
method of work
1, separation of egg yolk and egg white: put them in clean, oil-free and water-free bowls respectively.
2. Make egg yolk paste: add 3 tablespoons of white sugar to the egg yolk (depending on your own taste, put more if you like sweet), and stir it up and down with a spoon (don't draw a circle); Then add 40 grams of milk (about 5-6 tablespoons) and 40 grams of salad oil, and then mix well; Add flour-I didn't use low-gluten flour, but used 4 tablespoons of common flour and 0/.5 tablespoons of corn flour bought in the supermarket (a small porcelain spoon for drinking soup at home, a common spoon, about10-15 grams, so the flour is about 60-70 grams) (.
Unscreened flour will get coarse grains in the egg paste, so when mixing, you should crush the coarse grains with a spoon and melt them.
3, send the protein: put aside the mixed egg paste, let's beat the protein. (It only takes ten or twenty minutes to prepare for the cake, and it takes ten minutes to beat the protein, so this is the main workload, and this step accounts for half of the success of the cake).
Add a tablespoon of white sugar to the egg white, add a little salt, a few drops of vinegar or a few drops of lemon juice (instead of tata powder, it can remove the fishy smell of eggs), and beat in circles in one direction with a manual egg beater (never change direction! ）。
Beat until it is a little thick, then add a spoonful of sugar, then beat until the egg whites are piled up, and then add a spoonful of sugar. Fight hard and keep beating until the eggbeater is lifted, and the tip is in the shape of a strong triangular spike, and the protein is sent into a hard foam, that is, the protein in the basin will not fall down. This step is very critical, and whether the cake can be made depends on it! ! !
Electric egg beater, of course, is the most labor-saving. If you don't have it, use a manual eggbeater (spiral is the best). If you don't have it, use three chopsticks. This step is the most tiring, and your hands are very sore. It's much easier for two people to switch hands. Start slowly and the sooner you get back, the better.
4, mixed cake paste: add the sent protein to the egg yolk paste twice, the first time add a fist so big, stir up and down, do not circle, avoid defoaming, mix well and pour into the remaining protein, mix well in the same way; After that, cross the mixed cake paste with a spoon, and knock it on the table with the other hand at the same time, so as to defoam the cake liquid.
5. Bake in the pot: put a thin layer of butter on the inner wall of the rice cooker (the effect is better than salad oil), cover the pot and press the cooking switch. When the switch trips, slowly pour the cake paste into the pot and smooth it with a spoon. You can also pinch the pot liner and shake it a few times to make it smooth (very hot, you should pinch it with a cloth); Then cover the lid and press the cooking switch again.
6, baking method: when the cooking switch jumps again, ignore it, wait for15-20 minutes, press it again; After the second trip, still ignore it; After about 20 minutes, open the lid and insert a toothpick into the cake for testing. If the toothpick can be pulled out very dry, it means that the cake is OK and can be cooked. (If the toothpick is wet and brings out some cake foam, or if you think the cake skin is not dry enough, press the cooking switch again and cook in ten minutes. )
7, off the pot method: after a little cooling, pour out the cake, don't rush to take it out, find a cover to cover it, let it go, and then pour it out after three minutes. This is the same as making buns, steaming it quickly and taking it back at once. When the upward side is in the pot, it is the bottom, which is especially beautiful in color. In fact, this practice is the method of Qifeng cake.
It's so troublesome to make bread with dough and an oven. It's as simple as that to make this cake.
Secret recipe of no cracking and no retraction:
1.Stir the egg yolk paste, as long as you don't beat it in circles, it won't lead to gluten. If the batter is dry, you should honestly mix it with a scraper, otherwise the gluten will cause the cake to shrink.
2. The fresher the egg, the easier it is to kill the protein, so try to choose fresh eggs. My killing time is for very fresh eggs, otherwise, it will be longer.
3. Don't beat the protein too hard, too much, and lose the elasticity of the tissue, which will also lead to the final retraction, so stop immediately when you see the firm triangular tip. If the beating head is a lump of cotton wool, it is overdone.
4. When taking out the pot, lift the rice cooker, and let go of the pot from a height of about 30 cm. The pot falls on the table, which plays a role in stabilizing the cake organization. After falling, the cake is not easy to retract when it is inverted.