Rice Cooker Carrot Cake
1.
Cut the carrots into cubes and steam them on high heat for 15 minutes. The carrots can be pureed by a food processor or a spoon can be pressed.
2.
Add water to the oil and beat with a hand whisk until the oil and water are completely combined. After fusion, the liquid is milky white, then add 10 grams of sugar and stir until the sugar melts.
3.
Add 100 grams of carrot puree to the water and oil mixture and mix well.
4.
Sift the low-gluten flour and add it in a cut and mix. Hold the egg-beating bowl with your left hand, cut in the center with a spatula with your right hand, copy the bottom, and lift it up from the edge. Use your left hand to rotate the egg-beating bowl and repeat this step. , Until cut and mix evenly.
5.
Separate the egg white and the yolk, add the egg yolk to the batter, and place the egg white in a water-free and oil-free egg beater to prevent the yolk from breaking and flowing into the egg white. First, beat the egg white into a small bowl and then put it back into a large bowl. Do this every time you hit an egg white.
6.
Cut and mix the egg yolk and batter evenly, pick up the egg yolk batter from the bottom, and see that it is evenly mixed, set aside for later use. The egg yolk paste is flowable.
7.
Add a few drops of lemon juice to the egg whites, beat them for a few seconds, and see the fish-eye bubbles, add one-third of the sugar, and send them at a high speed of 3 gears.
8.
Beat until the egg whites are delicate, then add the remaining half of the sugar. Not only must be beaten in the middle of the basin, but also the egg whites on the edge of the basin must be beaten. The whole process is to beat the egg whites with the right hand and slowly turn the egg beater with the left hand.
9.
Whip until the egg whites have lines, add the remaining sugar, and then whip at medium to low speed. Raise it from time to time to see if there are any short and straight sharp corners, that is, dry foaming state. Don't fight again if you see it.
10.
Whip until the egg whites have lines, add the remaining sugar, and then whip at medium to low speed. Raise it from time to time to see if there are any short and straight sharp corners, that is, dry foaming state. Don't fight again if you see it.
11.
First dig a third of the meringue and carrot egg yolk paste and mix it evenly, using the same cutting and mixing method, don't stir it in circles!
12.
Pour the evenly mixed cake batter into the remaining meringue, cut and mix evenly again, just pick it up from the bottom and not see the meringue, don't over-mix.
13.
Pour the cake batter into the inner pot of the rice cooker, press the cooking button, and after a few minutes, it will automatically jump to heat preservation. The rice cooker of Yuzi's mom jumped to the keep warm button after cooking for 8 minutes.
14.
Cover the air outlet with a wet towel, and simmer for 20 minutes... After 20 minutes, remove the towel, press the cooking button, jump back to heat preservation, cover the towel, and simmer for another 20 minutes.
15.
When the time is up, you can get out of the pot! It can be poured easily, and the eyes are full of bright yellow carrots.
16.
The cakes of the rice cooker are also quite delicate. Compared with the ones made in the oven and the steamer, it must be a bit more solid. In fact, the oven and the steamer can make this recipe.
17.
Break it apart and take a look.
Tips:
This recipe has a supporting video, which can be viewed in the WeChat public account "yzmmfood". If you don’t understand my recipe, you can also ask questions on the public account. There are 500 baby nutrition meals made by the nutritionist mother. The baby is worried about what to eat.
