Rice Cooker Cake

Rice Cooker Cake

1. The most common flours on the market are medium and high-gluten flours, so I re-mixed the flour and changed one third of ordinary flour to corn starch. It is said that this will turn into low-gluten flour.

2. Melt the butter with insulated water, separate the egg yolks and egg whites into two large bowls. The large bowl for the egg whites must be water-free, oil-free and egg-yolk-free, otherwise the egg whites will not be able to pass like me. Finally, I changed 4 egg whites.

3. Let’s mix the egg yolk first, add one-third of the sugar to the egg yolk twice and stir until the sugar melts.

4. Stir in the melted butter, uh... I already put it in and I can’t see it

5. Pour the milk, I did not buy fresh milk, I used milk powder + cold water to soak

6. Sift the flour three times into a bowl and stir into a non-particles. It is easier to stir in three times

7. Add baking powder, 1G is about this amount, the spoon is a small spoon for salt in the kitchen

8. Put the baking powder into the egg yolk paste, stir the batter and it will be OK!

9. Now let’s beat the egg whites, put the remaining sugar in the egg whites three times in the same direction.

10. When the egg whites are soaked, add the second sugar and add a drop or two of vinegar to continue whisking. It is said that vinegar can make the egg whites easy to beat...

11. Beat until it is finely soaked, then add the remaining sugar and a drop or two of vinegar, and stir until the egg whites rise

12. How to dismiss it, as shown in the picture... Keep working hard! !

13. Stir until the egg whites can stand up to the tip as shown in the picture~ The manual whisk takes about 20-30 minutes!

14. Put one-third of the egg white into the egg yolk paste and scrape it evenly in a cross shape. Do not turn the egg white and the egg white will be eliminated.

15. Mix evenly, then put one-third of the egg white into the egg yolk paste and continue to stir

16. Finally, pour all the egg yolk batter into the remaining egg whites and mix it well! !

17. Grease the wall of the rice cooker and press the cooking button, jump to the heat preservation button for about 2 minutes, pour the cake batter into the rice cooker, then take out the rice cooker bladder (remember to unplug the power first and be careful of hot hands), and put the cake batter on the table a few bubbles. It will break, so that the cake will be smoother after baking, and then put it back. I put some pork floss and raisins on the surface of the cake~

18. Press the cooking button, skip to the heat preservation and cover the steam vent of the rice cooker with a damp cloth for 20 minutes, then press the cooking button, the same jump to the heat preservation and continue to cover the steam vent with a damp cloth for 20 minutes, then use a toothpick to insert the cake, toothpick The cake is finished without dipping the batter! ! If there is still batter, just continue to do it for 10 minutes according to the above method.

19. After cooling, take out the rice cooker and squeeze it twice on the table. The cake can be buckled upside down on the plate, because I don’t have such a big plate, so forget it~

Tips:

1. The flour must be low-gluten flour or it can be matched like me;
2. Remember to cover the cake with a damp cloth when it is stuffy, it is best not to open it;
3. There should be no water and egg yolk in the egg white bowl, remember to dry the mixer;