Rice cooker cake
Rice cooker cake (15)
In the egg yolk, beat the egg yolk until it is light yellow (usually 1 min. If you put the egg yolk pot in warm water, the effect will be better. )
2. Beat the egg whites into a creamy dry foam (the egg whites can stand on your fingertips for about 5 minutes until there is no egg liquid in the bowl. This step directly determines the quality of the cake. If there is egg liquid in the bowl, the cake will not swell and become an omelet. But you can't beat it too long, and then pour the remaining 2/3 sugar into the egg white and stir it gently.
3. Put half of the beaten egg white into the egg yolk and stir carefully, so as not to destroy the bubbles of the egg white.
Then put the flour, vanilla sugar and lemon oil into the beaten egg yolk, and drop a few drops of white vinegar, and then gently stir evenly (stirring too hard will make the flour gluten and affect the quality of the cake; Vanilla sugar and lemon oil are seasonings and can be omitted; White vinegar is used to remove the fishy smell of eggs. )
4. Put the remaining half of the protein into "3" and stir it evenly (do not use a blender, the method is to scoop it up from the bottom of the bowl by hand or rubber shovel and repeat it several times).
After about 2 minutes, you will find that the egg yolk batter and egg white blend into a paste, and then the cake batter is ready.
6. Put a layer of oil on the rice cooker. If it is not a non-stick pan, you can spread a layer of oil paper or aluminum foil paper. Put some nuts such as walnuts and melon seeds in the bottom of the pot and pour the cake paste into the rice cooker.
7. Press the rice cooker to the cooking heating gear, and it will jump to heat preservation in about 5 minutes. Wait for 2-3 minutes before cooking and heating, and then jump after a few minutes (the batter is a little hard, so you can sprinkle some raisins on it). Repeat this for 3-4 times, and you can smell the cake. Open the lid, the surface is light yellow, higher than before. Poke it with chopsticks.
8, out of the pot, flip, delicious big cake will appear, the bottom should be a little dark yellow.
Exercise 2
Practice of rice cooker Qifeng cake
1. Separate the egg white and yolk and put them in two pots.
2. Put a little white vinegar in the egg white, then add all the sugar, beat at high speed until dry and foaming, and then slow down for one minute to make the egg white paste smooth and delicate.
3. Add the blended oil and milk to the egg yolk and mix evenly with a blender at low speed.
4. Sieve the low-gluten flour into the egg yolk liquid and continue to stir evenly with a blender.
5. Add one-third of the beaten protein into the egg yolk batter and stir it evenly with a rubber spatula. Then pour all the batter back into the beaten protein and stir it evenly with a spatula to form a cake batter.
6. Boil the rice cooker empty first. Jump under the heat preservation lamp, pour the cake paste into the pot liner with non-stick oil paper at the bottom, and a drop will shake out big bubbles.
7. Press the button of the rice cooker, cover the air hole of the rice cooker with a towel, and then wait for the rice cooker to jump to keep warm.
Exercise 3
Practice of coconut milk cake with rice cooker (using cake mold)
1. Mix 200g milk with 120g low-gluten flour, make a cross, do not stir to prevent flour gluten, then mix with 4 egg yolks, 30g corn oil and 100g condensed milk, and sieve.
2. Add 1 tbsp coconut and mix well. Don't add too much, or the protein added later will easily defoam.
3. Add 5 spoonfuls of sugar to 4 egg whites and beat until foaming. Add it into the yolk paste for 2-3 times and stir it up and down. Don't circle to prevent defoaming. Stir as evenly as possible, otherwise there will be local caking and so on.
4. Put the cake paste into a 6-inch detachable bottom cake mold, then put it into the inner container of the rice cooker, start the cake mode, end it after 45 minutes, and simmer for a while. If it is too tender, add 15min and bake for a while.
Practice of rice cooker coconut milk cake
Practice of rice cooker coconut milk cake (8 sheets)
Exercise 4
Cooking of rice cooker cake (blueberry cream)
Main ingredients: low-gluten flour (100g), pure milk (50g), vegetable oil (appropriate amount), blueberry (appropriate amount), and auxiliary materials: eggs (4), sugar (80g), lemon (half), mint (appropriate amount), kitchen utensils, egg beater and rice cooker.
1. Cooking classification Baking for half an hour is a common difficulty.
2. Separate the yolk from the protein with an egg separator.
3. Separate the yolk from the protein with an egg separator.
4. Pour the egg white into an oil-free and water-free container, and add a few drops of lemon juice to make it into coarse bubbles; Then add sugar (50g) in three times and beat until hard and frothy.
5. Add sugar (30g), salad oil and milk to the egg yolk and mix well, then pour the sieved flour into the egg yolk paste and mix well.
6. Pour 1/3 beaten pastry into a bowl of egg yolk paste, stir well, and cut it irregularly with a plastic spatula to prevent defoaming.
7. Finally, pour the remaining batter into a container filled with 2/3 protein cream and cut it with a plastic spatula.
8. In the iron kettle
Development of blueberry cream rice cooker cake
Making blueberry cream rice cooker cake (10)
Brush a layer of oil on the bottom of the liner, pour in the batter, knock the liner several times to remove bubbles, and select the "cake" function.
9. After taking it out, turn it upside down to cool, and then demould it (the cake must be turned upside down, otherwise it will collapse).
10. Add powdered sugar to the whipped cream and spread it evenly on the cake.
1 1. Decorate with blueberries and mint leaves, cut and enjoy.