rice cooker cake can be made without special functions

main ingredient: low-gluten flour, 4 eggs

seasoning, salad oil, appropriate amount of white sugar and appropriate amount of milk

rice cooker cake's practice

The practice of cutting and mixing egg yolk paste: 1. Crush egg yolk, add sugar and mix well to melt

2. Add salad oil and mix well

3. Add milk and mix well

. Prepare to mix well with the egg white paste

How to beat the egg white: 1.7-inch Qifeng: 4 eggs, 1g low flour, 8g sugar, 45g milk and 45g salad oil

2. The container containing the egg white must be oil-free, water-free and yolk-free, and the head of the egg beater should be wiped dry. Beat the egg whites at low speed and add 2g of sugar, and continue beating

3. Beat until soap bubbles appear, then add 2g of sugar, and continue beating

4. Add sugar for the third time when lines appear, continue beating, and turn to high speed

5. This is the state of lines. If you continue to beat, you can pull up the right angle that will bend, that is, wet foaming, and then continue beating <

How to mix and bake the egg yolk: 1. Take 1/3 of the egg yolk paste and mix it left and right, and don't mix it in circles

2. Take 1/3 of the egg yolk paste and mix it in

3. Mix everything well, press the cooking button of the rice cooker for 5 minutes, then take out the inner pot, and be careful not to burn your hands

4. For the pot without anti-sticking function, apply some oil on the wall before pouring, and the butter is

5. Put the rice cooker, cover it, press the cooking button, and it will automatically jump to the heat preservation state after a few minutes, and then cover the air outlet with a wet towel. In this way, after 2 minutes, take off the towel, then press the cooking button, then jump to the heat preservation, and then cover it with a wet towel. After another 2 minutes, you can open it to see if it is cooked.

6. Insert a toothpick and pull it out to see that it is baked. On the contrary, cover and simmer for another 1 minutes

7. The baked cake does not need to be inverted, it is light in color, and it will shrink after cooling. It automatically separates from the gallbladder wall, and at this time, it is inverted into the plate and can be eaten. The part touching the wall is golden yellow, which is more fragrant and tender than that in the oven.

Cooking skills The secret of success in making a cake with a rice cooker for the first time: 1. Flour must be sieved, otherwise there will be large particles.

2. After egg yolk is separated, don't mix egg yolk into the protein. The bowl containing protein must be oil-free and water-free, otherwise it can't be beaten, and the eggs can't be just taken out of the refrigerator. Egg whites are usually the easiest to send away at 2 degrees.

3, protein delivery is the key to success. Beating egg whites is divided into five steps: a, fish-eye-shaped: when beating egg whites into fish-eye-shaped, add 1/3 of fine sugar.

B, showing coarse foam: continue to beat until the protein begins to thicken, and when it shows coarse foam, add 1/3 sugar. Keep beating.

C, lines appear on the surface: when the protein is thick and lines appear on the surface, add the remaining 1/3 sugar.

D, wet foaming: Continue to beat, the protein can pull out the curved sharp corner, which has reached the level of wet foaming.

E, dry foaming: continue to beat, and the egg white can pull out a short and upright sharp corner, which indicates that it is done.

4. The beating speed is from the initial low speed to the later high speed. This can also be better sent. Adding a little tartar powder or a few drops of lemon juice to the protein can also help. Check whether there is water on your eggbeater. If there is water, it will definitely not get rid of it.

5. When the two kinds of batter are mixed together, you must not circle, otherwise it will eliminate bubbles. Just mix it up, down, left and right.

6. When pouring into the cake mold, hold it up and gently buckle it a few times, which can exhaust the gas in the batter.