Rice Cooker Cake-charming Bread Cake

Name: Rice Cooker Cake-charming Bread Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 40g Flour; 70g Sugar; 5g Lard oil; 6 pcs Red dates; Some White vinegar

by Glutton Nonnon

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Seeing so many delicious and beautiful cakes and breads made by many people is quite heart-warming. However, I don’t have an oven, no electric whisk, no butter, and none of the professional tools needed for baking! What can I do? I don't like to buy a tool that may not be used for a long time just to make something. I will try my best to use all the replaceable things around me. Therefore, you can make cakes and breads without these professional baking tools! I think that basically everyone has an electric rice cooker. In addition to cooking, it is also a baking artifact. As for the electric whisk, a colander or spoon can be substituted. But butter, hehe, I think it’s all Animal fat is a bit of lard, so lard is used.
This is a cake made with a rice cooker, flavored with red dates. Although the final product did not meet my requirements, when it appeared in front of me, it still surprised me. It has a charming golden edge and a golden skin like bread, just like a lovely autumn harvest. The little pumpkin, I like it so much! This is a small gift from Miss Qiu! "

Ingredients

2 pcs Egg
40g Flour
70g Sugar
5g Lard Oil
6 pcs Red Dates
Some White Vinegar

Rice Cooker Cake-charming Bread Cake

1. Prepare all materials.

Rice Cooker Cake-charming Bread Cake recipe

2. The yolk protein is separated and put into oil-free and water-free containers. Add 10 grams of fine sugar to the egg yolk and stir it evenly with a manual whisk to make it fluffy.

3. Add the melted lard and stir until it is fully incorporated. The state at this time will be thicker than when the lard is not added.

4. Sift in the flour.

5. Add red jujube grains, stir evenly up and down in irregular directions to form a particle-free egg yolk paste, set aside.

6. Add 2 drops of white vinegar to the egg whites, use a slotted spoon or a spoon (three chopsticks are not easy to pass, I use a spoon for eating, which is very useful), stir quickly until foaming, add 20 grams of fine sugar.

7. Stir until foamy, add 20 grams of caster sugar.

8. Add 20 grams of sugar for the third time when stirring until wet foaming.

9. Continue to stir until it is close to rigid foam, lift it up, and straight sharp corners can appear on the surface of the protein. At this time, the egg white will not fall or move.

10. Take 1/3 of the egg white and add it to the egg yolk paste. Use a spoon to stir evenly in irregular directions. (It is tossed up and down, just like stir-frying, instead of stirring in circles)

11. Then pour the mixed egg yolk paste back into the remaining 2/3 of the egg whites, continue to follow the irregular direction, and stir evenly with the up and down method. The mixed cake batter should be particle-free, fluffy, light and delicate. status.

12. Pour the cake batter into the rice cooker, press the cooking button, and it will be fine when the indicator light jumps to keep warm.

Tips:
Nong Nong phrase:
1. Add a few drops of white vinegar to the egg whites, the egg whites will be easier to pass.
2. The three chopsticks are actually not good for passing the egg whites, and the spoons used for eating are more convenient.
3. It is best to mix the egg yolk paste first to avoid defoaming the egg whites after the egg whites have been beaten.
4. When mixing the egg yolk paste and the final egg white and egg yolk, you must use the method of turning up and down instead of stirring in a circular motion.