Rice cooker version of Chifeng coconut cake (super detailed)

Rice cooker version of Chifeng coconut cake (super detailed)

Introduction:

Production steps:

Step 1: vegetable oil 30g + 5g, four eggs, white granulated sugar 45g + 20g, low gluten flour 100g, milk 50g, coconut 10g + 3G, baking powder 2G, electric egg beater (manual egg beater or three chopsticks are OK, it will be very tired).

Step 2: separate the egg yolk and protein into two containers without water and oil.

Step 3: beat the egg white with the beater until it is as shown in the figure. Add 15g sugar.

Step 4: continue to beat, as shown in the figure, the second time to add 15 grams of sugar.

Step 5: continue to beat, as shown in the figure, the third time to add 15 grams of sugar.

Step 6: continue to send until the container does not flow out.

Step 7: Add 20 grams of white granulated sugar to the egg yolk, sprinkle and do not stir too much.

Step 8: add 30g vegetable oil and 50g milk, mix well.

Step 9: add flour, baking powder and 1 / 3 of the beaten protein, and mix well.

Step 10: add 1 / 3 protein and 10g coconut, stir up and down.

Step 11: add the remaining protein and stir up and down.

Step 12: put the remaining 5 grams of vegetable oil on the inner liner of the cooker.

Step 13: pour in the batter, take it up and shake it hard, shake out the big bubbles, and prick the small bubbles on the surface with toothpick.

Step 14: Sprinkle the remaining coconut evenly.

Step 15: turn on the electricity to bake until the rice cooker automatically jumps to the heat preservation position.

Step 16: don't open the cover, cover the vent with a wet cloth, press the cook button after about 15 minutes, and let it stand for 15 minutes after it automatically jumps to the heat preservation gear. Press the cook button again, and let it stand for 20 minutes after it automatically jumps to the heat preservation gear to open the cover.

Step 17: invert the inner pot, tap the bottom of the pot and pour it out. If you don't put cream on it, cut it into pieces and eat it.

Materials required:

Low gluten flour: 100g

Eggs: four

Vegetable oil: 30g + 5g

White granulated sugar: 45g + 20g

Milk: 50g

Coconut: 10g + 3G

Baking powder: 2G

Note: affectionate "pepper" to be: 1, although the finished product does not look full enough, but I am the reason for the larger bottom of the pot, I put the batter into the time to make a mark, after the hair, I see the next hair about twice the previous, if you want to do more thick, it is recommended to use a smaller pot, or put more batter Oh, 2, judge whether the cake baked method We all know that ha, is to use a toothpick to insert, pull out to see if the toothpick is still clean, there is no adhesion on it. 3, if you use a manual egg beater or three chopsticks to send protein, it is best to use eggs at room temperature, otherwise it will be more difficult to send. 4, batter must be mixed up and down, like stir fry. 5, send protein must be in place This is the key to success. It's better to use an electric egg beater. Otherwise, I'm really tired. The first time I did it, lingo used a manual egg beater. It took me nearly an hour. 6. Every electric rice cooker is different. If I try it several times, I'm sure I can come up with the most suitable method

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet