Rice cookers can not only steam rice and cook porridge, but also make cakes. There are many kinds of rice cookers, some of which have more functions and some have less functions. Even simple rice cookers without cake keys can make fluffy, delicate, soft and elastic cakes. The cakes made by rice cookers are tender in taste, and like ancient cakes, they are not dry or get angry and melt in the mouth.
The process of making a cake with a rice cooker is the same as that with an oven, but the way of using it in the end is different. The cake steamed by the rice cooker tastes more moist, tastes like an ancient cake, and tastes tender. The cake baked by the oven is dry because of more evaporation of water, so the cake made is particularly elastic, soft and dry.
Whether making cakes with rice cookers or ovens, the recipe and practice of Qifeng cake are the same, and we need to pay attention to these two major problems, so that we can easily succeed in making them.
Qifeng cake is mainly to make egg-separated cake batter. Egg-separated cake batter is to separate the eggs, which is easier to succeed than whole egg batter. Compared with whole egg batter, egg whites are less mobile, and it is easier to mix when adding flour. When mixing, the flour must be mixed by cutting with a scraper, so that the bubbles in the batter are not easy to disappear and the cake tastes softer.
It is important to mix the batter, so it is also very important to send the protein. Before sending the protein, you must ensure the temperature of the egg. If you send the whole egg, you must use the eggs at room temperature. If you send the eggs separately, you can use the frozen eggs directly, because the lower the temperature of the protein, the more delicate and compact bubbles you can make.
Why do you want to add fine sugar in several times when you send the egg whites? Compared with adding fine sugar at one time and adding it in three times, more bubbles can be produced. The amount of bubbles and texture of protein will directly affect the taste of cake, so the process of sending protein is very important, and the state of adding sugar is also very important.
At the initial stage, no sugar is added. First, whisk the egg whites a few times, and then start adding the first third of the fine sugar when it produces a lot of big bubbles. Continue whisking until the egg whites are fine, and then add the third of the fine sugar again. Finally, whisk them to a wet foaming state, and then add the remaining third when the eggbeater has a soft triangle, and switch to low speed to whisk them for a while.
The cake is delicious, and it is cooked without an oven. It is very simple to make a cake by grasping the two major problems of egg whites and egg paste mixing. Next, let's take a look at how to make this rice cooker cake. After learning it, you don't have to buy it anymore. There is no need to add less oil and sugar, and it tastes healthier.
Rice cooker Qifeng cake
Need materials
5 eggs, 90g of low-gluten flour, 50g of milk or water, 40g of corn oil, 30g of fine sugar, and a little lemon juice or white vinegar.
Start making
1, first of all, make the yolk paste. When making cakes, make the yolk paste first, and don't turn it upside down. Separate the eggs into a clean container without oil and water, stir the corn oil with milk or water until emulsified, then add the yolk and stir it evenly. Finally, sieve in the low-gluten flour and stir it evenly by the Z-shaped method, so that the yolk paste is made.
The technique of stirring egg yolk paste also needs to use Z-shaped technique to avoid the gluten of batter affecting the taste.
2. After the egg yolk paste is made, put it aside for later use, and then start to beat the egg whites. Add a few drops of lemon juice or white vinegar to the egg whites, add one third of white sugar to the fish eye bubbles, and continue to beat until the egg whites are fine. Then add one third of white sugar, beat until the texture appears, and then add the remaining one third of white sugar, and beat until it is wet and foamed. Just lift the eggbeater and beat the eggs with a smooth triangle on the head.
3. Add one third of the egg white cream to the egg yolk paste, and mix well by cutting and mixing. Do not use circular mixing. After mixing evenly, pour the mixed batter into the basin of the egg white cream, or use cutting and mixing to mix evenly, so that the cake paste is all finished.
Pour the stirred cake paste into the rice cooker basin, which does not need to be oiled, and the inner container of the rice cooker itself has a non-stick layer. If you brush the oil again, the cake won't rise. The anode mold is mainly used to make the cake in the oven, and the cake climbs up by the mold wall. The reason for using the rice cooker to make the cake is the same.
This recipe can be used to make an 8-inch Qifeng cake or two 6-inch Qifeng cakes. If you have an oven at home, you can also use an oven to make it.
5. It is best to preheat the inner container of the rice cooker for two minutes in advance, take it out, pour in the batter, spread the surface batter evenly, and then sprinkle a little black sesame seeds. Black sesame seeds can be added or not, and you can choose according to your own preferences. If the rice cooker has a cake button, you can directly press the cake button. If the rice cooker does not have a cake button, you can directly use the braising function. Cover the air outlet with a wet towel during the braising process, and then press the braising button again after the braising. Press it twice continuously for about 40 minutes.
Rice cookers are similar to ovens, and there will be differences between different brands of ovens. Different rice cookers also have differences in function and time, so it is very easy to grope for one or two times according to individual ovens.
After the cake is made, take it out directly and let it stand upside down. Don't worry that the cake won't come out. The cake will fall off after being upside down for a while. The inner container is very clean. After the cake is made, it can be cut into pieces and eaten directly. It tastes soft, dry and delicious. The most important thing is that it contains less sugar and oil, and it is healthier to eat.
Cooking skills of rice cooker
1, sugar should be added in three times when the egg whites are beaten, until wet and foamed, and the shiny triangle of the egg whites can be lifted.
2. Add the protein into the egg paste, preferably in three times, and use the method of cutting and mixing in the turning method.
3. The inner container of the rice cooker is preheated for 2 minutes in advance. The inner container does not need to be oiled. Just pour the cake paste directly, and shake it up a few times to shake out big bubbles.
4. If the rice cooker has a cake button, just press the cake button directly. If the rice stew function is not used, press the rice stew function again after the rice stew, about 40 minutes before and after, and then directly open the inverted button to cool.