Electric rice cooker makes delicious sponge cake(dian fan guo zuo chu chao hao chi hai mian dan gao )

Electric rice cooker makes delicious sponge cake

Introduction:

"The electric rice cooker can also bake cakes ~ ~ it's so simple and delicious that father and baby bear love cakes! (I can't help it. I'm the only one who eats all kinds of food.) one day I got the recipe of rice cooker cake from my friend, and I adjusted it a little. The cake I made is really super ~ ~ super ~ ~ delicious! The cakes sold in the West pancake house are much inferior to those made by us! Once, I don't want to buy cake outside any more! The amount of this pot in the store how also want to sell 34 10, do their own cost is very low! Let's get down to business

Production steps:

Step 1: material preparation

Step 2: separate the eggs. Separate the yolks and whites of the four eggs and put them into two large bowls. Beat the last egg into the yolk. Key point: the bowl of egg white must be oil-free and waterless, and there must be no yolk in the egg white, otherwise the egg white cannot be sent.

Step 3: (I left an egg yolk in the Pearl cone, did you find it?)

Step 4: beat egg yolk, add 1 tablespoon sugar, dissolve sugar, add 6 teaspoons milk, stir well, sift in 4 teaspoons flour, beat well (preferably in one direction, no particles). Finally, add two teaspoons of corn oil, beat well, let the oil completely into the batter. (I can't show you the paste viscosity with chopsticks with my camera, so let baby help! The baby is very happy. She's doing well ~)

Step 5: pass the egg white, this step is very important, but also a little difficult. The taste of the cake depends on this step ~! I use the electric egg beater, which can be used in a few minutes. If there is no electric, the manual egg beater with steel wire in our home is OK. If you don't have anything, challenge your arm strength with three chopsticks. The egg white must be whipped in one direction. ① Add a spoonful of sugar when the egg white is used to make eye blisters. (2) put a second spoonful of sugar when the egg white is textured. (3) almost put a third spoonful of sugar when the egg white is whipped

Step 6: finish

Step 7: (Father Bear does all the work in my family. He is very good at it! Praise ~ ~)

Step 8: stir the egg yolk liquid again to prevent oil slick. If there is oil slick, the cake will become two! (this is the painful lesson of my failure) mix half of the whipped egg white into the yolk liquid, and use a special silica gel mixing knife or our iron spoon to cut up and down evenly. Key point: it must be cut up and down. You can't circle, stir, or mix with an egg beater. Excessive stirring will make the whipped egg white lose its strength and return to the watery state. This is very important, remember ~ remember~~~

Step 9: mix the egg white evenly until the yolk is even..

Step 10: when cutting and mixing, be sure to mix the egg liquid at the bottom to make the whole batter even, otherwise the cake will be uneven

Step 11: press the heating key to preheat the empty electric cooker. After about two minutes, the electric cooker will jump to keep warm. Take out the pot and remember to put the lid on. Pour a spoonful of corn oil into the pot, brush it to the side wall if you have a brush, and turn the pot around if you don't have a brush, so that the side wall is stained with oil. Then pour the batter into the pan.

Step 12: pour a few times after the bubble discharge. Then quickly put it into the rice cooker.

Step 13: press the cook button on the electric rice cooker. After two minutes, it will jump to the heat preservation position. Take a wet towel and cover the air vent for 20 minutes. Then press the cook button, jump up, and then cover the vent with a wet towel for 20 minutes.

Step 14: the time to witness the miracle has finally come. My electric cooker is relatively small. When the electric cooker is opened, the cake is all on the top. Move the pan to a cool place and let it cool. My home is in the northeast, the outdoor temperature is minus 30 degrees, and the small cold storage in my home is about zero degrees. I put the pot in the cold storage. Here is a picture of putting it in for about three minutes

Step 15: the next step is to cool the photo for 20 minutes

Step 16: because the cake has been demoulded, it is easier to take out. With a wooden shovel in the bottom shovel, it came down, electric cooker different effect is different, some people's electric cooker does not even touch the bottom. Now let's take a look at the finished product~

Step 17: good organization

Materials required:

Eggs: 5

Milk: 6 teaspoons

Flour: 4 teaspoons

Corn oil: 3 teaspoons

Soft sugar: 4 teaspoons

Note: key 1: the bowl of egg white must be free of oil and water, and there must be no yolk in the egg white, otherwise the egg white cannot be sent. Key 2: must be up and down cut mix Oh ~ can't draw circles, stir, can't use the egg beater mix, excessive stirring will let send the egg white drain, will return to water. This is very important, remember ~ remember~~~

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: sweet

Chinese PinYin : Dian Fan Guo Zuo Chu Chao Hao Chi Hai Mian Dan Gao