Strawberry cream cake (made by rice cooker)(cao mei nai you dan gao dian fan bao zuo de )

Strawberry cream cake (made by rice cooker)

Introduction:

"Because I don't have an oven at home, I always make test free cheesecake. Recently, I saw a lot of rice cooker cakes on the Internet, so I feel itchy. I've integrated many people's recipes and tried them myself. Generally speaking, it's very successful, but my flower mounting skills are really rotten. Basically, it's only a remote type."

Production steps:

Step 1: first of all, I use this brand of baking powder. I think it's easy to use.

Step 2: weigh 120 grams of low gluten flour with an electronic scale.

Step 3: add 2 grams of baking powder to the flour. I use this kind of spoon, two spoons. Mix well and set aside.

Step 4: separate the yolk and white of the egg and put them into two pots respectively.

Step 5: This is egg white

Step 6: add 30 grams of sugar to the yolk. Beat well with the egg beater. I beat the yolk by hand instead of using the electric beater.

Step 7: pour in 30-45g of cooking oil. I filled it twice and a half with that spoon (15ml / 15g). I like it. If I like cake oil a little more and dry a little less, I still beat it well.

Step 8: weigh 60 grams of milk, divide into egg yolk, beat well.

Step 9: sift the mixture of flour and baking powder into the egg yolk liquid three times and beat well. (it's easy to beat the flour evenly, so we must sift it. Otherwise, the flour is easy to be broken one by one, and the taste will be bad.)

Step 10: after the above steps are finished, wrap it with plastic wrap and let the batter make its own hair. Take advantage of this time to do the following steps.

Step 11: put a drop of salt in the egg white. It's really a drop of salt. I can't estimate the weight. I pinch some salt with my fingers and throw it into the egg white. Then I squeeze a few drops of lemon juice (those without lemon juice are made with white vinegar, but those made with white vinegar don't have the fragrance of lemon.)

Step 12: use the egg beater (electric) to beat the egg white liquid until there are blisters.

Step 13: add 45 grams of sugar, I think the sugar is a little expensive, I directly used the white sugar at home, it is very difficult to beat, next time I still use the sugar.. Don't be greedy for such a small bargain, and then beat it with an electric egg beater.

Step 14: beat the whole protein solution.

Step 15: brush oil on the inside of the cooker, put it into the cooker and press the cook button.

Step 16: I forgot to take the picture of this step. I can only look at the scraper I used for stirring. My comrades can mend it by themselves. This step is to pour the protein solution into the yolk batter three times and mix it well. Pay attention: don't stir it with an egg beater, use a hanging knife, and turn it up and down with a cross. Then the bubbles in the batter disappear and the cake doesn't taste good.

Step 17: after the above step is finished, the rice cooker will jump to the heat preservation stage. It's better to use a rag or wear heat-resistant gloves. In short, don't burn yourself. Take out the inner liner of the rice cooker, pour the batter in, shake a few times, and shake out the big bubbles.

Step 18: put the bladder into the rice cooker, press cook, it is estimated that about two minutes, it will jump to the heat preservation, jump to the heat preservation, cover the air outlet of the rice cooker with a wet towel, wait for 20 minutes, then press cook, jump back to the heat preservation, wait for 20-25 minutes, you can use a toothpick to poke it first to see if it is good.

Step 19: out of the pot, because the bottom is a little sticky, so I use the scraper to produce, a little deformation, if not, it is round, suggest to buy some oil paper pad in the liner, it will not stick, my oil paper express has not been delivered, so I have to let it deformation

Step 20: next, for the cream part, I bought 1L of animal cream (no matter what brand, I don't want to buy Nestle's, otherwise I don't want to kill it). I used two thirds of it, made two cakes, and there was still some left. So I'm not sure about the estimation of cream, so I have to do it by myself.

Step 21: pour cream, 60g sugar and 1:10 milk powder into the egg beater, and beat for 5-6 minutes. Put a note with the rest of the cream to show that the cream can be beaten so that the basin is tilted and the cream will not slide down. If you beat it again, it will go too far and it will not be smooth.

Step 22: load the mounting belt and mount the cake with cream. I cut the cake into two pieces, with cream and chopped strawberries in it. It tastes better. Please ignore my mounting. It's a mess.

Materials required:

Eggs: 4

Low gluten flour: 120g

Milk: 60g

Cream: half a box

Milk powder: right amount

Strawberries: 8 to 9

Baking powder: 2G

Oil: 30 to 45 g

Fine granulated sugar: 70 to 80 g

Salt: once lost

Lemon juice: three or four drops

White granulated sugar: 60g

Note: once again stressed not to use Nestle's cream, really unable to pass. Then when whipping the cream, consider adding 10ml of rum and a few drops of lemon juice for a better taste. My success in whipping cream is based on the fact that I failed twice yesterday. Don't add milk and butter indiscriminately. It's really a mess. The cream, milk powder and sugar are delicious. I read the Internet and said that we can use gilding tablets. Try it next time. If it's successful, I'll report it again.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Cao Mei Nai You Dan Gao Dian Fan Bao Zuo De