The five-minute lazy cake method, which tastes soft and sweet, is a dessert that many people like to eat. For many friends who like baking, they often try to make various delicious cakes themselves. Let's share the five-minute lazy cake method and learn quickly!
Five-minute lazy cake method 1 1, first of all, low-gluten flour must be used to make cakes, because low-gluten flour can make the eggs volatilize to the extreme, and the cakes made are relatively loose, and there is no low-gluten flour. You can mix low-gluten flour with ordinary flour and corn starch at a ratio of 3: 1 and mix them evenly with chopsticks for later use.
2. Prepare four eggs, and then separate the yolk and egg white. After separating the egg white from the egg yolk, add 20g white sugar to the egg yolk and stir until the white sugar melts. When buying sugar, you can choose powdered sugar, which is easy to melt. 40 grams of milk and 40 grams of corn oil are poured into the evenly stirred egg yolk at the same time, and then the ratio of 100 grams of flour to corn starch is 3: 1, and finally the mixture is stirred into a batter.
3. Add15g of white sugar to the smooth batter egg white, remove the fishy smell with two drops of white vinegar, then beat out the fish's eye bubbles slowly with an egg beater, add15g of white sugar for the second time, continue to beat small bubbles, and finally add15g of white sugar. Here, add 45g of white sugar for three times, and then add it at high speed.
Just turn the bowl upside down, the egg white cream will not flow and fall off. Divide the beaten egg white cream into three times and add the egg yolk paste. Every time you add it, turn it evenly. Don't stir it, or it will easily defoam. Slowly mix it evenly and pour it into a larger container, and shake it a few times to shake out bubbles.
4. Boil water in the steamer, put the cake paste on it, and then fasten a bigger cover. Do not use plastic wrap or a pot cover with air holes. This is the key to not collapse. Steam for 50 minutes on a medium or small fire, then turn off the fire for five minutes after steaming, and then open the pot. You can see that it does not collapse or retract, and the elasticity is very good. After the cake is taken out, it will naturally fall off when it is placed in a cold place.
Tips:
1, when steaming the cake, you can't cover it with plastic wrap or a perforated pot cover, because if the cake is ventilated, it will collapse, so this is a key step not to collapse.
2. In fact, it is better to steam the cake in a steamer than in a rice cooker, and the cake steamed in a steamer will not paste the bottom.
3. Remember to add corn oil when stirring the egg yolk, and the cake will not fall off without corn oil.
Five-minute lazy cake practice 2 separate egg yolk and egg white and put them in clean, oil-free and water-free bowls respectively.
Three chopsticks, add 2~3 tablespoons of sugar to the egg white, add a little salt (or a few drops of vinegar or lemon juice, whichever you choose), and circle in one direction (never change direction! ) until it is sent into a hard foam, that is, the inverted protein in the basin will not fall off. 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.
Add the beaten egg whites into the egg yolk paste twice, stir up and down, don't circle, mix well and add a second time until all are mixed well; Then use a spoon to cross the mixed cake paste, and turn the big bowl with the other hand at the same time, so as to defoam the cake liquid; If you are patient, you can also prick the bubbles one by one with a toothpick.
Apply a thin layer of peanut oil to the inner wall of the rice cooker, cover the cooker and press the cooking switch. When the switch trips, slowly pour the cake paste into the cooker and smooth it with a spoon. You can also pinch the pot liner and shake it a few times to make it smooth (it's very hot, so you should pinch it with a cloth). Then cover the lid and press the cooking switch again.
Pour in half the creamy egg white, and be careful to stir it up and down instead of circling it.
Pour in the stirred things, and the finished product is like this, and then pop all the bubbles.
When the cooking switch jumps again, ignore it, wait 15~20 minutes, and press it again; After the third 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.
The cake that comes out upside down after a little cooling is at the bottom when it is in the pot. It is particularly beautiful in color.
Five-minute lazy cake practice 3 Prepare all materials, cake powder, eggs, sugar, pure milk, eggbeater, filter screen and egg separator.
Separate the yolk from the egg white in the egg, and the basin containing the egg white must be wiped clean with a clean cloth, so as not to get wet with water or oil.
Beat the egg white with an egg beater, add sugar three times, and beat the egg white into a creamy shape, so that it will not fall when it is lifted.
Add a little pure milk and sugar to the egg yolk and beat it evenly with chopsticks.
Filter the cake powder with a filter, which can make the cake taste more delicate.
Pour the pure milk into the egg yolk, then pour the cake powder in several times and break it evenly with chopsticks.
Finally, use a spoon to add the beaten egg whites to the egg mixture, stirring them up and down, and don't turn around. Pour the prepared egg liquid into the rice cooker and press the cooking button to cook the delicious cake.