Making cake with rice cooker(dian fan bao zuo dan gao )

Making cake with rice cooker

Introduction:

"I don't have an oven at home, and I want to eat delicious and healthy homemade cakes. What should I do? Fortunately, we Chinese people generally do not lack of rice cookers, with which we can also make delicious cakes! What are you waiting for? Let's do it now

Production steps:

Step 1: preparation materials: an electric rice cooker, an egg beater, a screen, three clean and dry chopsticks, a rubber scraper or rice spoon; six water and oil-free containers (one deep bottom container, two big soup bowls and three small bowls); three small bowls respectively hold: 120g of low gluten powder / high point special powder, about 2 / 3 of the small porcelain bowl; 60g of edible oil, half small bowl, 80% of edible sugar G (half a small bowl of white sugar, 2 / 3 bowl of young granulated sugar); vanilla essence, citric acid (no salt can be used instead, the effect is almost the same), 5 large eggs, 60 g milk

Step 2: separate egg yolk and protein: 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 is beaten in the deepest stainless steel container, and the egg yolk is beaten in a large soup bowl;, 2. The yolk must not be mixed in the egg white, and a small amount of egg white is allowed in the yolk; (so it's almost OK, don't want to put the egg white completely into the deep bowl, it's easy to break the yolk.) 3. If the egg white is mixed with non clear white floccules, don't worry about it; 4. It's better to use the egg white after refrigeration

Step 3: add 1 / 4 of all the sugar into the egg yolk, stir evenly with three chopsticks, and the direction can be circle or vertical line

Step 4: the picture shows the beaten egg yolk sugar. Take 60 grams of milk, add 3 drops of vanilla essence, mix well.

Step 5: continue to add the prepared edible oil to it, and add in all

Step 6: slowly add the sifted flour and mix well. (flour is sieved with a sieve. There are many tools for sieving. We use the most common sieve here.) Here we have the yolk paste

Step 7: now let's get rid of the protein. First of all, use a water-free and oil-free eggbeater to loosen the bones of the egg white. The speed should be fast and the stirring direction should be arbitrary. When the egg white bubbles and the volume expands to 3-4 times of the original, we drop 3 drops of citric acid and add 1 / 3 of the remaining sugar to continue to stir. At this time, we should pay attention to that the later stirring direction should be circled in a direction or move in a straight line.

Step 8: whisk until it is as shown in the figure, that is, when you lift the egg beater, you can see that there is egg white foam hanging, and it does not drop. At this time, we add half of the remaining sugar and continue to whisk quickly!

Step 9: if you continue to beat, you will find that the egg white in the deep bowl is more and more thick. When you beat until the eggbeater moves as shown in the picture, obvious lines will be left on the surface. We will add all the remaining sugar. Keep beating!

Step 10: call as shown in the figure above, even if you succeed! That is, white egg white can stand, sometimes the tip will hang down, and a little flocculent white egg white has appeared on the edge of the basin. At this time, you can't continue to send it, so as not to send it too much.

Step 11: the yolk paste and the egg white are ready. Next, we need to mix them together to make a cake paste. Note that the egg yolk paste is too heavy to be directly added into the whipped egg white. We can use a flat wooden spoon to add one-third of all whipped egg white into the soup bowl containing the egg yolk paste, mix it up gently by turning it up and down, and then add one-third of the remaining whipped egg white into the egg yolk paste in the same way. At this time, the egg yolk paste is ready It's not so heavy. Pour it all into a deep bowl with egg white and mix well.

Step 12: when the rice cooker is mixed with the cake paste, it can be preheated at the cooking position. When it is set to the heat preservation position, the preheating is completed. At this time, we cut off the power supply, take out the inner liner of the cooker with insulating gloves, and smear a layer of edible oil or butter on the inner wall.

Step 13: pour the mixed cake paste into the inner liner, use a scraper or spoon to draw a cross knife for several times, then hold the liner on the table and dunk it twice in the vertical direction, that is, lift the liner 10 cm away from the table, let go, let the liner fall on the table, repeat 3 or 4 times. Put the bladder in the rice cooker.

Step 14: connect the power supply, press to the cooking gear, when the indicator light jumps to the heat preservation gear, don't open the pot, keep it warm for half an hour, continue to press the cooking key, after jumping off, keep it warm for half an hour, repeat again, keep it warm for three times, half an hour is almost enough. Poke the cake with a toothpick. If there is wet dough when you pull out the toothpick, it means that it is not ready and needs to be cooked again. It depends on the power of the cooker and the amount of cake liquid. The above formula and 750kW rice cooker can be kept warm for three times.

Step 15: dangdangdang, out of the pot! Take out the inner liner of the rice cooker, cool it slightly at room temperature, and put the cake on a larger plate. The plate in the picture is a little small. Golden, not scorched at all, isn't it very attractive? A pot, instant aroma overflowing, floating all over the room, rich egg flavor, milk flavor and sweet vanilla flavor.

Step 16: put a piece in your mouth. It tastes soft and moderate. It's moist and elastic. It's loose and sweet. It's more attractive than the cake shop. It's fresh. Every time you do this, it's all gone. Ha ha, if you can't eat it, you can put it in the refrigerator. It's delicious to make breakfast the next day.

Step 17: "a colorful winter honey snow sweetheart, fragrant and matchless chocolate bar love little cake" is it very pleasant to have such a homemade cake with a cup of coffee, biscuits, snacks and so on in the weekend afternoon? You can also design your own, or decorate the beautiful cream birthday cake in the city. It's a good choice for your family and friends.

Materials required:

Eggs: 5

Low gluten flour: 120g

Edible oil: 60g

Sugar: 80g

Milk: 60g

Vanilla extract: 3 drops

Citric acid: 3 drops

Note: in addition to the above steps, you'd better pay attention to the following points: 1. Choose fresh eggs. If you're too small, increase the number of eggs as appropriate; 2. Refrigerate the eggs when you buy them, and the frozen eggs are easier to pass; 3. Choose low gluten flour, which is the special flour for pastry, to achieve the soft and tender taste; 3 Steamed buns and steamed buns are usually made of high gluten flour. They are more gluten because of their high gluten. They get gluten after repeated kneading by the pastry master. 4. Don't beat the low gluten powder into the egg yolk paste too much, and mix well to avoid gluten; 5. It's better to send the egg white through ice water, but it's better not to let too much ice water into the deep bowl; 6. The containers and tools for making cakes should be clean, waterless and oil-free; 7. It's better to use deep barrel shaped stainless steel containers to send the egg white Egg white movement and expansion; 8, mixed cake liquid to remember the clear order, do not pour the yolk paste into the egg white; 9, egg white do not pass too much, that will lead to uneven mixing with egg yolk liquid, the cake will also be uneven, there will be similar to the situation of steamed eggs; 10, hot pot cold oil. Add cold oil into the inner tank after preheating, do not apply oil before preheating, which will cause the bottom of the cake to scorch; 11. After pouring the mixed cake liquid into the inner tank, use a scraper to draw the cross knife to exhaust, and dun it twice on the table, which can make the cake loose and even, and there will be no big bubbles leading to hollow; 11. When the cake is ready, it should be cooled at room temperature, and it is easier to demould in the inverted buckle 12. I don't have much sugar in my recipe. The purpose of adding sugar is not only to increase the taste, but also to stabilize the egg white so as to avoid defoaming. Therefore, sugar is generally indispensable in cake making. It's not recommended to use powdered sugar. It's for decoration. You can use white granulated sugar or young granulated sugar, but the sugar content of young granulated sugar is not as good as white granulated sugar. 13. The timing of adding sugar is very important. You can refer to what I said above. I have summed up my experience for many times. Now, I usually take ten minutes to finish the egg white.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: Vanilla

Chinese PinYin : Dian Fan Bao Zuo Dan Gao