Rice cooker cake(dian fan bao dan gao )

Rice cooker cake

Introduction:

"It turns out that rice cookers can really bake delicious cakes. I'm so happy!"

Production steps:

Step 1: the flour commonly bought in the market is medium and high gluten flour, so I reconstituted the flour and changed one-third of the ordinary flour into corn starch, which is said to turn into low gluten flour.

Step 2: melt the butter in hot water. Separate the yolks and whites in two large bowls. The large bowl must be free of water, oil and yolks. Otherwise, I can't get rid of the protein like me. Finally, I changed four egg whites

Step 3: first adjust the yolk, put one third of the sugar into the yolk twice, and stir until the sugar melts

Step 4: add the melted butter and stir I put it in. I can't see it

Step 5: pour in the milk, instead of buying fresh milk, I use milk powder + cold blister

Step 6: sift the flour into a bowl three times, and stir it into a granule free package. It's easier to stir the flour three times

Step 7: add baking powder, 1g is about this weight, the spoon is a small spoon for salt in the kitchen

Step 8: put the baking powder into the egg yolk paste and stir it evenly. The batter will be OK!

Step 9: now let's beat the protein. Put the remaining sugar into the egg white three times and beat it in the same direction

Step 10: when the egg white is thick, add the second sugar and one or two drops of vinegar to continue to beat. It is said that vinegar can make the protein easy to beat

Step 11: beat to the bubbles, add the remaining sugar and one or two drops of vinegar, and beat until the protein starts

Step 12: how can I help you keep trying!!

Step 13: keep stirring until the protein can stand on tiptoe, as shown in the figure ~ the manual egg beater takes about 20-30 minutes!

Step 14: put one-third of the protein into the egg yolk paste, scrape evenly in a cross shape, do not turn, the protein will disappear

Step 15: mix well, then put one third of the protein into the egg yolk paste and continue to stir

Step 16: finally, pour the egg yolk paste into the remaining protein and mix it well!!

Step 17: oil the wall of the rice cooker, press the cook button, jump to the heat preservation button for about 2 minutes, pour the cake paste into the rice cooker, then take out the bladder of the rice cooker (remember to pull out the power first and be careful of hot hands), weigh it on the table for a few times, the bubbles of the cake paste will break, so that the cake will be smoother when baked, and then put it back, I put some meat floss and raisin on the surface of the cake~

Step 18: press the cook button, jump to keep warm and cover the steam mouth of the electric cooker with a wet cloth for 20 minutes, then press the cook button, similarly jump to keep warm and cover the steam mouth with a wet cloth for 20 minutes, then insert the cake with a toothpick, if the toothpick is not stained with paste, then the cake is finished!! If you still have batter, continue to do it in the above way for 10 minutes.

Step 19: after cooling, take out the bladder of the rice cooker and weigh it twice on the table, then the cake can be buckled onto the plate, because I don't have such a big plate, so it's OK~

Materials required:

Low gluten flour: 100g (ordinary flour 75g + corn starch 35g)

Eggs: 4

Pure milk: 100g

Vinegar: a few drops

Sugar: 100g

Butter: 30g

Baking powder: 1g

Note: 1, flour must be low gluten flour, or just like I can match; 2, stuffy cake remember to cover with wet cloth, had better not open to see; 3, beating protein bowl can't have water and egg yolk, blender remember to dry;

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Dian Fan Bao Dan Gao