Electric pressure cooker recipe: electric rice cooker cake(dian ya li bao shi pu dian fan guo dan gao )

Electric pressure cooker recipe: electric rice cooker cake

Introduction:

"When I didn't play baking at first, I used my rice cooker to make cakes several times. Well, to tell you the truth, after all, the electric rice cooker is not an oven, and its working principle is not the same. The cake made, especially "Qi Feng", is really "mad"... This time, after buying the new cooker, I read the recipe attached to the cooker, which contains a recipe for "cake". After careful study, I think it should be feasible: first, it's not Qi Feng's recipe, which avoids electricity Too much steam in the rice pot makes the cake too wet or even sticky. Second, egg splitting is easier to be successful than single whipping. Moreover, there is a little vegetable oil in the recipe, so the taste will be wetter than whole egg sponge. However, there is one thing that definitely needs to be improved: according to the original recipe, it is very infeasible to mix the egg yolk and oil into the low powder and then mix it with the egg white, because the egg yolk is already very thick. If you sift in so much powder again, it will be too thick or even no longer mushy. If you cut and mix it with the egg white again, it will not be easy to mix Even, it's easy to defoaming - so, it's better to cut and mix the yolk and egg white evenly (that is, to divide the egg sponge), and then sift the powder, cut and mix it in several times. In this way, there will be a lot of bubbles in the mixed cake paste, which will strongly support it, making a delicious egg cake^_ ^”

Production steps:

Step 1: put the egg yolk + sugar (2) into the container without oil and water.

Step 2: beat well with the egg beater at high speed to form a thick, white, dripping paste with lines that will not disappear immediately.

Step 3: pour in 5 ml of vegetable oil and continue to stir at high speed.

Step 4: divide the protein into 3 times, add the sugar, beat until the hard foam.

Step 5: scoop 1 / 3 protein into the egg yolk paste and mix well, then scoop 1 / 3 protein into the egg yolk paste and mix well, finally mix the remaining protein with the egg yolk.

The sixth step: cut and mix evenly. At this time, the foam is rich but very delicate, yellowish.

Step 7: divide (I divided 5 times; the more times, the more delicate you mix, but it's also easier to defoaming, so it's not recommended to divide too many times) sift in evenly mixed low powder and Matcha powder, and cut and mix into a uniform cake paste.

Step 8: pour the cake paste into the inner liner of the pressure cooker, smooth the surface, and bake with the "cake" function. The mixed cake paste should be fine, with a certain consistency, there will be traces of dripping and will not disappear quickly.

Step 9: demould, invert and cool after baking.

Step 10: you can eat it directly or decorate it slightly.

Materials required:

Low powder: 60g

Matcha powder: 8g

Egg: 200g

Fine granulated sugar (1): 30g

Fine granulated sugar (2): 20g

Vegetable oil: 5 ml

Note: 1. If the pot has no "cake" function, use the "cook" function. When the indicator light goes out, insert toothpick into the cake and pull it out. If there is no batter to take out, demould and cool it. If there is batter to take out, heat it again with the "cook" function until it is baked. In addition, because the inner liner of my pressure cooker has a non stick coating, it's easy to demould, so I don't have a thin layer of oil on the drawing. If I'm afraid demoulding is not easy, I suggest spreading baking oil paper on the bottom, and don't smear oil on the surrounding walls, otherwise it will affect the climbing of the cake, and it's easy to have local thick paste (oil-water separation). 2. For the method of protein playing, please refer to my previous log, which has a detailed description of protein playing. For example, blueberry cream cake roll is also an egg sponge cake, similar to this one. http://home.meishichina.com/space-305800-do-blog-id-275197.html3 If you want to eat the original flavor, replace the Matcha powder with the same amount of low powder; if you want to eat the chocolate flavor, replace it with cocoa powder. 4. Using electric pressure cooker (or electric rice cooker) to make cake, it is recommended to choose sponge cake, which is not wet in itself. This cake has fine section and even holes. However, the heated part at the bottom is much thicker than that baked in the oven, and there is still a slight oil-water separation appearance - there is a thin layer obviously not bulky enough. It has good elasticity and moderate softness. The taste is very good. It's neither dry nor wet. It's drier than Qifeng. It's wetter than the egg sponge without oil and water. But I think it's better to use the oven to make the cake.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Dian Ya Li Bao Shi Pu Dian Fan Guo Dan Gao