Rice cooker version of Qifeng cake

Rice cooker version of Qifeng cake

Introduction:

Production steps:

Step 1: prepare the materials according to the formula as shown in the figure

Step 2: egg white separation

Step 3: beat the yolk well, add 10g sugar and continue to beat well. Add the milk to the salad oil (you can change the milk into water) and stir until there are no particles or oil beads. Add it to the egg yolk paste, beat well and separate the anhydrous oil.

Step 4: add low gluten flour into baking powder, mix and sift into the egg yolk paste, mix well, cross stir, not too long, gluten will form a network, produce greater elasticity, affect the shape and taste.

Step 5: add 20g fine sugar and 20g Tata powder to the egg white until slight lines appear, and then add 20g fine sugar to the egg white until the blender peels off naturally.

Step 6: take a part of the protein paste and add it to step 4, mix well, then pour it back into the remaining protein paste and mix well.

Step 7: preheat the rice cooker for 5 minutes, pour in the cake paste in step 6 and cook for about 40 minutes. In the middle of the time, add diced red dates and raisins to increase the flavor of the cake.

Step 8: finished product~

Materials required:

Milk: 50g

Salad oil: 50g

Low gluten flour: 100g

Baking powder: 2G

Eggs: 3 (preferably refrigerated)

Fine granulated sugar: 50g

Tata powder: 2G

Note: if there is no Tata powder, it can be replaced by 4 drops of white vinegar, which has the same effect. Tata powder is a kind of acidic white powder. The main purpose of cake making is to help protein to disperse and neutralize the alkalinity of protein, and stabilize the protein, because the alkalinity of protein is very strong.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: sweet