How to use a rice cooker to make cakes
Ingredients:
Low-gluten flour or cake flour (mixed with yeast) Powder is the best) 100 grams, sugar (5-8 tablespoons according to your own taste) 50 grams, a little white vinegar, a little salt, 150 grams of milk (250ml), salad oil (vegetable oil, corn oil, butter) A small amount is applied on the Use on the bottom and around the rice cooker.
Preparation method:
1. Separate the egg yolks and egg whites, and place them in a clean, oil-free and water-free large bowl.
2. Add 5 to 8 tablespoons of sugar to the egg yolks (add more sugar according to your own taste, if you like sweetness), stir well with a tablespoon; then add half a box of milk, Stir well; then add flour (it is better to sieve with a sieve), and mix up and down while adding (do not make circles), until it is mixed into a slightly thick egg paste (if it is too thick, add milk, if it is too thin, add flour). Unsifted flour will form coarse grains in the egg batter, so when mixing, use a spoon to flatten the flour coarse grains and dissolve them.
3. Put the mixed egg batter aside, let’s beat the egg whites. Add 2 to 3 tablespoons of sugar to the egg whites, add a little salt (or a few drops of vinegar or a few drops of lemon juice, whatever you choose), and beat in circles in one direction until it forms a stiff foam, that is, the bowl is upside down A state in which the protein does not fall off. This step is very critical. It depends on whether the cake can be sent. Of course, an electric egg beater is the most labor-saving. If you don’t have one, use a manual egg beater (the spiral shape is the best), or use three chopsticks if you don’t have one.
4. Add the beaten egg white to the egg yolk paste just now, turn it up and down, do not make circles, mix well and add a second time until it is all mixed well; then use a spoon Make a cross on the mixed cake batter and turn the large bowl with the other hand at the same time to defoaming the cake liquid; if you are patient, you can also use a toothpick to pierce the bubbles one by one.
5. Spread a thin layer of peanut oil on the inner wall of the rice cooker, cover the lid and press the cooking switch. When the switch trips, slowly pour the cake batter into the pot and smooth it with a spoon , you can also pinch the pot and shake it a few times to make it flat (it is very hot, you need to pinch it with a cloth); then cover the pot and press the cooking switch again.
6. When the cooking switch trips again, ignore it, wait for about 15-20 minutes, and press it again; open the lid after about 20 minutes after the third trip, and insert a stick into the cake Check the toothpick, if the toothpick can be pulled out dryly, it means the cake is made successfully and ready to serve; if the toothpick is wet and brings out some cake foam, or you think the cake skin is not dry enough, then press again to cook. Turn on the switch and cook in ten minutes.
What should I do if the rice cooker can’t make the cake
1. I didn’t choose the right flour when choosing the flour
Under normal circumstances, it is recommended to choose low-gluten flour as the flour for DIY cakes, which is the best, but if you can’t find low-gluten flour, you can choose ordinary flour, but you must pay more attention at this time. Ordinary flour is not used directly, but needs to be used together with cornstarch. Generally, the ratio of ordinary flour and cornstarch needs to be controlled at 3:1, and then mixed before use.
2. The proportion of liquid materials is wrong
When we use the rice cooker to make cakes, we must use liquid or liquid-containing things. For example: water, eggs, oil, milk, etc. However, the proportion of these materials must be well controlled, and the liquid material for making the cake must not be too much. Too much liquid material is often one of the main reasons why the cake does not rise.
When we are making these materials, it is best to use a small scale to strictly control the weight of these materials, especially the water and milk that we use in the process of using the materials with high water content need to pay more attention point. If you use 3 eggs in the production process, it is recommended to use 24g of oil and milk. If you use low-gluten flour, you only need to use 50g. You can try it according to this ratio.
3. The egg whites are not well beaten
The use of a rice cooker to make cakes has high requirements on the egg whites. When beating the egg whites, we can add a little cornstarch in it, because adding cornstarch can keep the egg whites in a foamy state.
4. The egg white and egg yolk paste are not well mixed
The general recommendation is to beat the egg yolk paste first and then beat the egg whites. The bubbles will not disappear, but remain in a foamy state mixed with egg yolks. When mixing the two, first we need to prepare a flat-bottomed rice shovel, pay attention to the flat top. The next step is to stir. When stirring, you cannot stir like egg yolks and egg whites. Instead, you need to turn from the bottom to the top. Mix and stir for about a minute. It’s up, everyone must pay attention.
Declare: The above methods are derived from the program system index or shared by netizens. They are for your reference only and do not represent the research views of this website. sex and authority.
