Steamed cake in electric rice cooker

Steamed cake in electric rice cooker

Introduction:

"There's no oven, but I really want to eat cake. I always want to try, but I haven't done it with my heart. After preparing the materials, I decided to do it well. The beater is very important. I'm too tired to handle it. The first time I did it, I felt very successful. Soft, more delicious than the outside, not too sweet, not greasy. Good sense of achievement o (∩)_ O ha

Production steps:

Step 1: separate the yolk and the white of the egg, put them in two oil-free and water-free basins, add 5 tbsp sugar into the yolk, stir the sugar evenly, add the bagged pure milk into the egg, stir the milk evenly, sift 100g flour and add it into the yolk

Step 2: stir evenly to form a batter without particles, set aside, and beat the egg white. After a few beats, add half a teaspoon of sugar and a little salt to continue to beat

Step 3: after another period of time, add half a spoonful of sugar and a few drops of lemon juice or white vinegar (to remove the fishy smell of eggs) to continue to beat the egg white, and then add half a spoonful of sugar (I added three times, half a spoonful each time, that is, one and a half spoonful of sugar in the egg white

Step 4: continue to beat until the hair is creamy. Just beat it for a few minutes (at least one hour by hand to make it creamy). It's better to beat it to the bottom of the basin without falling out

Step 5: put half of the egg white into the yolk paste

Step 6: mix well with the egg yolk paste (turn up and down, do not circle, otherwise the bubbles in the egg white will break, and the cake will not grow)

Step 7: pour in the remaining half of the egg white again and turn it in the same way

Step 8: touch a layer of oil on the inner wall of the electric rice cooker. I use butter. It's dry and easy to get (it's better to have a little more oil on the bottom after the inner wall is stained with a layer of oil. Too little oil is easy to scorch). Put it into the pot and press the cook button to heat the pot.

Step 9: after the cooking button jumps to keep warm, take out the inner liner from the pot (take a towel to separate it, it's very hot) and pour in the previous cake paste, then hold the pot liner and shake it on the ground for a few times to let the bubbles in the cake shake out

Step 10: put back the electric cooker, cover it, and then press the cook button. It jumps in less than two minutes. After jumping, cover the air outlet with a wet towel and wait for 20 minutes. After 20 minutes, press the cook button again, and it jumps again in less than two minutes. Cover the air outlet with a wet towel and wait for 20 minutes for the pot to boil (the steaming process is to press the cook button twice and then simmer for 20 minutes each)

Step 11: take out the inner liner of the rice cooker and put the cake in the basin

Step 12: it's soft when you press it

Step 13: finished product, look at the picture, sponge cake

Materials required:

Eggs: 4

Pure milk in bags: 150 ml

Flour: 100g

Lemon juice: 3 drops

Sugar: 8 TSP

Note: the protein must be whipped into cream to make it fat. Add sugar, beat 3 times, faster, when the electric cooker jumps to keep warm, cover the air outlet with a wet cloth.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: Original