Current location - Recipe Complete Network - Pregnant women's recipes - The method of making cakes at home
The method of making cakes at home
Cake is a common cake. When it comes to cakes, many people think of ovens, because cakes are usually made in ovens. Can't you make a cake without an oven? Of course not. In addition to the oven, there is also an electric appliance in the kitchen that can make cakes, that is, a rice cooker for steaming rice.

Rice cookers can not only steam rice and cook porridge, but also make cakes. There are many kinds of rice cookers, some with many functions and some with few functions. Even a simple rice cooker without a cake key can make fluffy, delicate, soft and elastic cakes. The cakes made by rice cookers taste tender and smooth, just like the ancient cakes, which 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 final use is different. The cakes steamed by the rice cooker taste more moist, taste like ancient cakes and taste tender. The cake baked in the oven is very elastic, soft and dry because the water evaporates more and is dry.

Whether making cakes with a rice cooker or an oven, the recipe and practice of Qifeng cake are the same. We need to pay attention to these two major problems, so that it is easy to succeed.

Qifeng cake is mainly made of egg separation cake batter. Divided egg cake batter is to separate eggs, which is easier to succeed than whole egg batter. Compared with whole egg batter, egg white has poor fluidity and is easier to mix when flour is added. When stirring, the flour must be cut and mixed with a scraper, so that the bubbles in the batter are not easy to disappear and the cake tastes soft.

It is important to stir the batter, so it is also important to send the protein. Be sure to keep the temperature of the eggs before delivering the protein. If you send the whole egg, you must use the egg at room temperature. If you send eggs separately, you can use frozen eggs directly, because the lower the temperature of the protein, the finer and denser the bubbles will be.

Why do you need to add fine sugar several times when delivering protein? Compared with adding fine sugar at one time and adding it in three times, more bubbles can be produced. The amount and texture of bubbles in protein will directly affect the taste of cakes, so the process of delivering protein is very important, and the state of adding sugar is also very important.

In the initial stage, no sugar is added. First, stir the protein several times, and then start adding the first third of the fine sugar when a large number of bubbles are generated. Continue to stir until the egg whites are fine, and then add one third of the fine sugar. Finally, whisk until it is in a wet foaming state, add the remaining third when the whisk has a soft triangle, and switch to low-speed whisking for a while.

The cake is delicious, and it is made without an oven. Grasping the two problems of egg white and egg paste stirring, making a cake is very simple. Next, let's see how this rice cooker cake is made. You don't have to buy it after you learn it. No need to add less oil and sugar, it tastes healthier.

Rice cooker Qifeng cake

Need materials

5 eggs, 90g low-gluten flour, 50g milk or water, 40g corn oil, 30g fine sugar, and a little lemon juice or white vinegar.

Start making

65438+

The technique of stirring egg yolk paste also needs to use Z-shaped technique to avoid the gluten of batter from affecting the taste.

2. After the yolk paste is done, put it aside for use, and then start beating the egg whites. Add a few drops of lemon juice or white vinegar to the egg white, add one-third sugar to the fish eye bubble, and continue beating until the egg white becomes thin. Then add one-third of the white sugar and beat until the texture appears, then add the remaining one-third of the white sugar and beat until it is wet and foaming. Just lift the eggbeater and beat the eggs with a smooth triangle on your head.

3. Add one third of the egg white cream to the egg yolk paste and stir evenly by cutting and mixing. Do not use circular mixing. After mixing well, pour the mixed batter into the bowl of egg white cream, or mix well by cutting, so that the cake batter is all finished.

Pour the stirred cake paste into the rice cooker basin without oiling, and the inner container of the rice cooker itself has a non-stick layer. Brush the oil again and the cake won't rise. Anode mold is mainly used to make cakes in the oven, and the cakes climb up against the mold wall. The reason for making cakes with rice cookers 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 make it with an oven.

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 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 doesn't have a cake button, you can use the stewing function directly. Cover the air outlet with a wet towel during stewing, and then press the stewing button again after stewing. Press it twice continuously for about 40 minutes.

Rice cookers are similar to ovens, and different brands of ovens will be different. Different rice cookers also have differences in function and time, so it is very easy to grope for it once or twice according to individual ovens.

After the cake is done, take it out directly and let it stand upside down. Don't worry about the cake coming out. The cake will fall when it is turned upside down. The liner is clean. After the cake is ready, you can cut it into pieces and eat it directly. It tastes soft, dry and delicious. The most important thing is that the sugar content is low and the oil content is low, so it is healthier to eat.

Cooking skills of rice cooker

1, after the egg white is beaten, add sugar three times, send it to wet foaming, and the shiny triangle of egg white 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 liner 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 a few shakes will shake out big bubbles.

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 for about 40 minutes, and then directly turn on the inversion button to cool down.