Rice cooker Qifeng cake
I used to make cakes with rice cookers before I bought an oven. This time, carrots and raisins are added to the original Qifeng cake, which is more nutritious and tastes richer.Electric rice cookers make cakes that taste good but don't catch fire!Egg white beating is one of the most critical steps in cake making. It is best to use fresh eggs. Egg white placed for too long has low viscosity and high alkalinity, so it is not easy to beat.Egg white is alkaline. A small amount of tartar powder, lemon juice or white vinegar can be added to neutralize its properties. Granulated sugar can increase the viscosity of egg white, support the structure and increase the stability of the base. The beaten egg white should be used immediately, and it should also be mixed quickly and gently when mixed with other materials, otherwise the egg white is prone to defoaming and collapse.The container containing egg white shall not contain any water or oil, which will affect the egg white's whipping effect. The egg white must be beaten until it is hard and foamy, that is, the egg white can stand upright without sagging by lifting the peak with the beating head. If the egg white is not enough, the cake is small and easy to collapse.When mixing egg white paste and egg yolk paste, use a rubber scraper to turn the batter up and down without circle mixing, and the speed should be fast, so that the egg white is not easy to defoaming and collapse in a short time. When mixing, it should be close to the bottom of the basin.Personally, I think that when mixing batter, it is faster and easier to mix evenly with a manual egg beater than with a rubber scraper.If it is a computer version of the rice cooker, the last step is that when the cake is cooked, the rice cooker will trip by itself.
Step 1 . Spare ingredients. (carrot forgot to shoot)
Step 2 . Egg yolk and egg white are separated.
Step 3 . Beat egg yolk and 20g fine granulated sugar until the sugar dissolves, thicken the egg liquid, and add salad oil and milk to the egg yolk liquid in several times (it is best to add a spoonful of it after stirring evenly).
Step 4 . Rub the carrots into a paste with a wiping board and add them to the egg yolk solution. Stir to make it mixed evenly.
Step 5 . Mix low gluten flour, baking powder and salt, sift them and add them to the egg yolk liquid.
Step 6 . Mix well with the method of left and right until there are no small flour particles.
Step 7 . Add 3 drops of white vinegar to the egg white and beat it with an electric egg beater until it bubbles.
Step 8 . Add 20 grams of sugar and continue to beat until the egg white shows a small foam.
Step 9 . Add 20 grams of sugar, and the egg white will continue to stir. The small foam will become more and more, and the volume will continue to increase until all the foam is white and smooth like fresh cream. At this time, when you hook up the egg white with the head of the egg beater, you will feel that the foam is elastic and the upper part is straight, but the tail end will be slightly bent. This stage is called wet foaming, which is suitable for making Angel cakes and cake rolls.
Step 10 . Add another 20 grams of sugar and continue to beat the egg white. You can feel that the egg white is thicker and the mixing resistance of the egg beater increases. At this time, if you hook the egg white with the head of the egg beater, the whole part of the egg white will remain elastic and straight, that is, the mixing is completed. This stage is called dry foaming. The egg whites of many cakes are required to be beaten at this stage.
Step 11 . Mix the egg yolk flour paste with 1/3 of the egg white paste, quickly mix well, then continue to add 1/3 of the egg white paste and mix well, and finally add the remaining egg white paste and mix well. Preheat the rice cooker for 2 minutes, pour in the mixed batter, shake out big bubbles, and sprinkle raisins.
Step 12 . Press the cooking button, and after two minutes, switch the rice cooker to the insulation gear, block the vent with a towel, and keep it stuffy for 20 minutes.
Step 13 . Press the cook button again, and it will take 20 minutes. If you are not sure whether the cake is cooked, you can insert a toothpick into the bottom of the cake. If there is no cake mucus on the toothpick, it means that the cake is cooked.
Step 14 . Take out the cake and turn it upside down on the net rack to cool it.
Step 15 . Very high.
Step 16 . Finished product drawing.
Step 17 . Finished product drawing.
Step 18 . The internal organization is quite delicate.
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