Rice cooker cake-You Are Foodie

By Isaac
90

Rice cooker cake

A simple electric rice cooker cake is soft and delicious. It is suitable for the elderly and children. A piece of cake with a glass of milk for a simple breakfast is also very nutritious. There are larger recipes at the bottom. The recipes have a proportion. You can adjust them according to your own electric rice cooker

Main Ingredients

flour 150g

Auxiliary Ingredients

salad oil appropriate amount
vinegar A few drops
baking powder 2g
Pure milk 120g
egg 6
White sugar 2 40g, add egg yolk
White sugar 1 60g, add egg white

1. When turning the batter, you must turn it up and down, left and right, not in circles2. No baking powder can be put in, but the egg white must be put in place3. The function of adding sugar to the egg white is to make it difficult for the egg white to defoaming, so the baked cake will be more fluffy. The purpose of adding vinegar is to quickly kill these two things. You can't be lazy4. Each household appliance cooker is different. If you find that it is not cooked after boiling, press the cooking button repeatedly to jump to the insulation gear and keep it stuffy for 20 minutes, and so on

Step 1 . Separation of egg white and yolk

Step 2 . Add sugar and milk into the egg yolk and stir well

Step 3 . Sift in the baking powder twice, sift in the low powder and mix it well (if there is no baking powder, you can leave it alone, but it will be softer if you put baking powder in it)

Step 4 . Mix it up, down, left and right. Don't mix it in circles. Mix it evenly and put it aside for standby

Step 5 . Start beating egg white. When the egg white is in fish eye bubble state, add a third of sugar and a few drops of white vinegar

Step 6 . Make the foam more delicate, and then add a third of sugar

Step 7 . When there is a grain, add the remaining sugar and continue to kill

Step 8 . Lift the egg beater, and there is a hard short tip under the egg beater. Gently shake the egg beater, and the short tip will not bend

Step 9 . As shown in the figure, even if you turn the basin upside down, the protein cream will not fall out. When you hit this state, the protein cream is ready (the key to the success of the cake depends on whether the protein cream is hit in this step)

Step 10 . Take a third of the protein cream and add it to the egg yolk paste. Stir it up, down, left and right. Don't stir it in circles

Step 11 . Be sure to mix well. Don't worry

Step 12 . Pour the egg yolk paste back into the protein cream and continue to stir

Step 13 . Mix well and gently

Step 14 . Pour the batter directly into the non stick pot. Brush a little oil in the pot if the ordinary pot is used

Step 15 . Pour in the cake paste and smooth it slightly with a scraper, then shake it a few times to make bubbles

Step 16 . Cover the steam port of the electric cooker with a damp cloth, press the cooking button to jump to the insulation level, and then stuffy for 20 minutes. Press the cooking button again to jump to the insulation level, and then stuffy for 20 minutes

Step 17 . After cooking, take a wooden chopstick and insert it. If there is no liquid on it, it will be cooked

Step 18 . After coming out of the pot, turn it upside down immediately. The bottom is not pasted, but it's darker next to the pot. It tastes a little bit chewy

Step 19 . It's cut, isn't it beautiful

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