1. Preparation materials: rice cooker, a whisk, a sieve, three clean and dry chopsticks, a rubber spatula or a rice scoop; 6 non-water and oil-free containers (one deep-bottomed container, two large soup bowls, three Small bowls); three small bowls: 120 grams of low-gluten flour/high-spot special flour, about 2/3 of the small porcelain bowl; 60 grams of edible oil, half a small bowl, 80 grams of edible sugar (half sugar) Small bowl, 2/3 bowl of caster sugar); vanilla extract, citric acid (you can substitute salt if you don’t have it, the effect is almost the same), 5 large eggs, 60 grams of milk
2. Separate egg yolk and egg white: This step requires experience, but don’t be afraid to do it for the first time. Pay attention to the following points: 1. Make sure that the egg white should be beaten in the deepest stainless steel container, and the egg yolk should be beaten in a larger soup bowl. ;,2, the egg white must not be mixed with egg yolk, and a small amount of egg white is allowed in the egg yolk; (so it's almost enough, don't think about breaking the egg white completely into a deep bowl, it will easily break the egg yolk ) 3. If there are unclarified white flocs in the egg white, just ignore it; 4. After the egg is refrigerated, it is more conducive to the beat of the egg white.
3. Take 1/4 of all the sugar and add it to the egg yolk. Use three chopsticks to beat evenly. The direction can be a circle or a vertical line.
4. The picture shows the beaten egg yolk sugar solution. Take 60 grams of milk and add, then add 3 drops of vanilla extract, mix well.
5. Continue to add the prepared cooking oil to it, add all
6. This can be slowly added to the sifted flour and mix well. (The flour is sifted with a sieve. There are many tools for sieving. We use the most common sieve here.) Here, our egg yolk paste is ready.
7. Now we start to beat the egg whites. First, use a water-free and oil-free whisk to loosen the bones of the egg whites. The speed should be fast and the direction of whisking is arbitrary. When the egg whites are foamed and the volume expands to 3-4 times the original volume, we drop 3 drops of citric acid. Add 1/3 of the remaining sugar and continue whipping. The speed should be fast. At this time, pay attention to the direction of whipping in a circle or a straight line.
8. Whip until as shown in the picture, that is, when you lift the whisk, you can clearly see that the egg white foam is hanging and does not fall off. At this time, we add half of the remaining sugar and continue to beat quickly!
9. If you continue to beat, you will find that the egg whites in the deep bowl are getting heavier and heavier. When beaten until the egg beater is swiped, it will leave obvious lines on the surface, so we add all the remaining sugar. Keep whipping!
10. If you hit the picture above, it will be successful! That is, the white egg white can stand, sometimes the tip will droop, and a little flocculent white egg white has appeared on the edge of the basin. At this time, it cannot continue to be sent to avoid over-sending.
11. The egg yolk batter and egg white are all prepared, and then we need to mix them together to make a cake batter. Note that because the egg yolk paste is mixed with flour and it is very heavy, it cannot be directly added to the whipped egg whites. We can use a flat wooden spoon to take one third of all the whipped egg whites and add them to the soup bowl containing the egg yolk paste. Mix gently with a cross knife, then take one-third of the remaining whipped egg whites and add the egg yolk paste, and mix well in the same way. At this time, the egg yolk paste is not so heavy. Pour all into the deep bowl containing the beaten egg whites. Mix well.
12. When the rice cooker mixes the cake batter, it can be preheated at the cooking position, and the preheating is completed when it is adjusted to the heat preservation position. At this time, we disconnected the power supply, took out the inner pot of the rice cooker with heat-resistant gloves, and smeared a layer of cooking oil or butter on the inner wall.
13. Pour the mixed cake batter into the inner pan, use a spatula or a rice spoon to make a number of crossed knives, and then hold the inner pan firmly on the table and press twice in the vertical direction, that is, lift the inner pan ten centimeters away from the table, let go, let Drop the inner tank on the table and repeat 3 or 4 times. Put the inner pot in the rice cooker.
14. Connect the power supply, press to the cooking position, wait until the indicator light jumps to the heat preservation position, do not open the pot, keep it warm for half an hour, continue to press the cooking button, after jumping off, keep it warm for another half an hour, repeat it again, keep it warm for a total of three and a half hours That's it. Poke the cake with a toothpick. If the dough is wet when the toothpick is pulled out, it is not ready and needs to be cooked once. The specific situation depends on the power of the rice cooker and the amount of cake liquid. The above formula and a 750KW rice cooker can be kept warm for three times.
15. Dangdangdang, out of the pot! After taking out the inner pot of the rice cooker and cooling it slightly at room temperature, place the cake upside down in a larger plate, which is a bit smaller in the picture. Golden golden, not scorched at all, is it very attractive? Once out of the pot, the aroma instantly overflowed, filling the entire room, rich in egg, milk and sweet vanilla aromas.
16. Break a piece and put it in your mouth. The taste is soft and moderate, moist and elastic, slack, sweet and soft, and it feels more tempting than the cake shop. This is fresh from the oven. Every time you make this, you will clean it. And empty, haha, if your family can’t eat it, you can put it in the refrigerator, and it’s delicious to make breakfast the next day.
17. "A Song of Colorful Winter Michelle Sweetheart, Sweet Heart, Unparalleled Chocolate Bar, Love Little Cake", is it very pleasant to have such a homemade cake in the afternoon of the weekend, accompanied by a cup of coffee or biscuits, snacks, etc. What? You can also design your own, or decorate the beautiful cream birthday cake, which is a good choice for your family and friends.
Tips:In order to successfully make a cake with a rice cooker, in addition to the above steps, it is best to pay attention to the following points:
1. Choose fresh eggs. If the size is too small, increase the number of eggs as appropriate;
2. The eggs should be refrigerated after they are bought, and the eggs after refrigeration are easier to beat;
3. Low-gluten flour should be selected for flour, which is special flour for pastry to achieve a soft and tender taste; the buns and steamed buns we usually eat are made of high-gluten flour, which tastes more gluten, because the gluten is high in the noodles. After a little bit of the master's repeated kneading, the tendons have become stiff.
4. After mixing the low-gluten flour into the egg yolk paste, don't beat it too much, just mix well to avoid gluten;
5. It is best to send the egg whites through ice water, but it is necessary to ensure that the ice water cannot be too much, and the ice water must not gradually enter the deep bowl being sent;
6. The containers and tools for making cakes must be clean, water-free and oil-free;
7. It is best to use a deep barrel-shaped stainless steel container to beat the egg white, which is conducive to the movement and expansion of the egg white;
8. Remember the order of mixing cake liquid, don't pour the egg yolk paste into the egg white all at once;
9. Don't beat the egg whites too much, it will cause uneven mixing with the egg yolk liquid, and the cake will be uneven, which will be similar to steamed eggs;
10. Warm the pan with cold oil. Add cold oil to the inner pot after preheating. Do not apply oil first and then preheat, as this will cause the bottom of the cake to be scorched;
11. After the mixed cake liquid is poured into the inner tank, use a spatula to draw a cross knife to exhaust air, and press twice on the table, so that the cake can be evenly loose and there will be no large bubbles causing hollow;
11. After the cake is ready, it should be cooled at room temperature and it will be easier to demould and shape;
12. There is not much sugar in my recipe. The purpose of adding sugar is not only to increase the taste, but also to stabilize the whipped egg whites so as to avoid defoaming. Therefore, sugar is generally indispensable in cake making. Powdered sugar is not recommended. That is for decoration. You can use white granulated sugar or granulated sugar, but the sugar content of granulated sugar is not as good as white granulated sugar, so you can increase or decrease as appropriate.
13. The timing of adding sugar is very important. You can refer to what I said above. I have summarized my experience many times. Now it is usually done in ten minutes.
