Rice cooker cake

Rice cooker cake

Introduction:

"Since the end of last year, I began to make cakes. I have tried to make the same Qifeng with ovens (small ovens), microwave ovens, pans and other kitchenware. My favorite is the simple and easy-to-do electric rice cooker cake, because among many kitchenware, it can always show the tenderest and gentlest Qifeng ~ ~"

Production steps:

Step 1: separate the egg yolk protein and put the protein in a basin without oil and water;

Step 2: first process the protein, drop a few drops of lemon juice (or white vinegar), beat the protein until it looks like a fish eye blister, and add 20g white sugar (pour along the edge of the basin);

Step 3: continue beating until the protein begins to thicken, and then add 20g sugar;

Step 4: continue to beat until the protein is thick and there are lines on the surface, add 20g sugar and continue to beat until it is dry and foamy, that is, when lifting the egg beater, the protein can pull out the upright sharp corner;

Step 5: put the beaten protein aside, pour the remaining 30g white sugar into the egg yolk, and mix the egg yolk and sugar evenly with the egg beater;

Step 6: add 80g milk and stir well;

Step 7: add the sifted flour and stir it up and down with a scraper. Don't stir in circles to avoid gluten;

Step 8: make a good egg yolk paste;

Step 9: add one third of the protein to the yolk paste. Gently stir up and down with a rubber scraper (like stir frying, do not stir in circles to avoid protein defoaming);

Step 10: after mixing well, pour the egg yolk paste into the bowl containing protein, and mix well until the protein and egg yolk paste are fully mixed.

Step 11: pour the mixed cake paste into the electric rice cooker, put it on the table by hand and shake it twice to shake out the air bubble inside;

Step 12: press the cook button;

Step 13: 2 minutes later, the cook button jumps up, cover the steam port with a towel, 20 minutes later, press the cook button, and then cover for 10 minutes

Materials required:

Eggs: 4

Low gluten flour: 80g

Milk: 80g

Sugar: 90g

Lemon juice: a few drops

Note: (1) when you hand whisk the protein, it's easier to whisk the protein with the eggs from the refrigerator; (2) when you whisk the protein, add a few drops of lemon juice or white vinegar to make the protein more stable; (3) when you add white sugar to whisk the protein, pour the sugar along the edge of the basin; (4) when you sift the flour twice, it's easier to stir it evenly; (5) when you stir the protein, you don't need to be careful Worried about the protein defoaming, it's more important to mix quickly.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: milk flavor