Rice cooker cake
The colored ones are actually at the bottom:)
The other side:)
Every day, my classmates said they would make rice cooker cakes, which also reminded me of some memories. Hehe, when I first came to study in the jar, the first thing I learned to do was rice cooker cake!
From the beginning of making the cake into an omelet to mastering its tricks, after several failed verifications, I finally summed up this rice cooker cake that can be completed under the simplest conditions! At one time, I cooked at least once a week, and I could eat breakfast and midnight snack at any time, hehe ~
I want to send this post to the novice who loves cake but lacks the conditions:)
The so-called simple version means that the materials and tools are the most basic and simple:
No baking powder, yeast powder, butter and cream, only four basic raw materials are used: eggs, milk, sugar and flour;
It's useless to weigh yourself with a scale. There is no electric egg beater, no sieve (it's better to have one, hehe) ... You can do it!
In order to make it easier for beginners to understand, I wrote more verbose. Please forgive me: P
Materials and preparation
☆ rice cooker: power 500 w；; Capacity 2.5L (for reference only, it doesn't really matter)
☆ Ingredients: 3 ~ 4 eggs, half a box of milk (250ml), sugar, ordinary flour (both medium gluten and low gluten are acceptable).
working methods
1. Separate the egg yolk from the egg white and put them in clean, oil-free and waterless bowls respectively.
2. Add 5 to 8 tablespoons of white sugar to the egg yolk (depending on personal taste, you can put more if you like sweetness) and stir evenly with a spoon; Then add half a box of milk and stir evenly; Add flour (preferably with a sieve), while adding it, turn it up and down and stir it evenly (don't circle) until it is slightly thick (add milk if it is too thick, and flour if it is too thin).
Unscreened flour will get coarse grains in the egg paste, so use a spoon to crush and melt the coarse grains when stirring. Of course, the spoon can't be made very exquisitely. Please allow us to have a slight flaw.
3. Put aside the stirred egg paste and let's beat the egg whites.
Add 2~3 tablespoons 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 becomes hard foam, that is, the inverted protein in the basin will not fall off. This step is crucial, and whether the cake can be made depends on it! ! !
Electric egg beater, of course, is the most labor-saving. If not, use a manual eggbeater (screw is best). If not, use three chopsticks (this step is the most tiring and my hands are sore ~ ~).
4. Add the beaten protein into the egg yolk paste twice, stir it up and down, don't circle it, and then add it for the second time until it is completely stirred; (Note that I missed a mixed picture here. )
Then use a spoon to cross the prepared cake paste, and at the same time use the other hand to rotate the big bowl to defoam the cake liquid; If you are patient, you can also prick the bubbles one by one with a toothpick: P
5. Coat the inner wall of the rice cooker with a thin layer of peanut oil, cover the lid 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 inner container of the pot and shake it a few times to make it smooth (very hot, pinch it with a cloth); Then cover it and press the cooking switch again.
6. When the cooking switch jumps again, ignore it, wait for 15~20 minutes, and then press it; After the third trip, I still ignored 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 made. If the toothpick is wet and brings out some cake foam, or you think the cake crust is not dry enough, press the cooking switch again and it will be ready in ten minutes. )
7. The upside-down cake is at the bottom when it is slightly cooled, and the color is particularly beautiful:)
8. Cut into pieces after cooling. Isn't it great? Does it look baked? Hehe:)
Cuisine characteristics
Soft, fragrant and delicious:)
Delicious tips
Besides using a rice cooker, you can also steam cakes ~ ~ Method:
1. Apply a thin layer of oil to a clean container (big bowl or the like) and pour the prepared cake paste into the container.
2. Add water to the steamer to boil, and then put the container with cake paste into the steamer to steam for 20 minutes. Don't take it out after turning off the fire, let it sit in it for a while ~ then take it out to cool and cut into pieces:)
Steamed cake is as fragrant as rice cooker cake, but it tastes soft, which is more suitable for children, the elderly and friends who are unwell:)
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Review points
According to the questions raised by some friends, I summed up a few points and briefly described them again:
1. Make sure that the bowl with egg whites and egg yolks is clean and free of oil and water.
2. When the egg yolk liquid is added with flour, stir it up and down evenly to make it paste.
3. This protein is difficult to bubble in one direction.
4. Add the protein into the egg yolk paste twice and stir well.
5. Pour the cake paste into the heated rice cooker with oil on the inner wall, hold the rice cooker with a cloth and shake it a few times to make it smooth, and press the cooking button.