Rice cooker Yoghurt Cake(dian fan guo ban suan nai dan gao )

Rice cooker Yoghurt Cake

Introduction:

"I like to eat cakes very much, but the cakes sold outside are very dry, and the good ones are too expensive. Why don't you make them yourself without an oven? It doesn't matter. A small rice cooker is enough

Production steps:

Step 1: mix and sift the low flour and corn starch, separate the egg white and yolk; heat insulation and melt the butter; put the yogurt to room temperature, add butter, stir well, then add condensed milk or light cream, stir well; add egg yolk, drop vanilla essence, stir well

Step 2: sift the powder into the egg yolk mixture and mix well

Step 3: add lemon juice or white vinegar into the protein to remove the fishy smell, beat until it is thick, and then add white sugar for the first time

Step 4: beat until fine bubble, add sugar for the second time and continue to beat

Step 5: beat until as shown in the picture, add sugar for the third time and continue to beat

Step 6: beat until hard foaming

Step 7: Take 1 / 3 of the whipped protein and pour it into the egg yolk paste, cut and mix evenly, then pour it into the remaining protein and cut and mix evenly

Step 8: brush oil on the inner wall of the electric rice cooker, and leave a little oil on the bottom of the cooker. If the oil is less, it is easy to scorch. Put it into the lid of the cooker, press the cook button to heat the cooker. After the cook button jumps to the heat preservation position, take out the inner liner, pour in the previous cake paste, hold the inner liner and knock a few times to break the big bubbles in the cake. Put the lid back on the electric rice cooker, and then press the cook button. After about two minutes, jump to the heat preservation position and use the oil Cover the air outlet with a wet towel for 20 minutes; after 20 minutes, take off the wet towel, press the cook button, jump to the heat preservation, cover the air outlet with a wet towel for 20 minutes, and then the cake can come out of the pot.

Materials required:

Eggs: 4

Low powder: 40g

Corn starch: 24g

Yogurt: 200g

Butter: 48g

Sugar: 50 to 70g

Peanut oil: moderate amount (or other oil)

Lemon juice: a few drops (or white vinegar)

Condensed milk: 20ml (or light cream)

Precautions: 1. When mixing the egg yolk paste with the egg white, do not make a circle to prevent the egg white defoaming cake from getting fat. Use the method of cutting and mixing, and mix up and down evenly; 2. When painting oil on the inner wall of the electric rice cooker, brush as much as possible, because the cake will get fat in the heating process, and the place not coated with oil will stick to the pot. Yogurt cake taste soft, not very sweet and greasy, and the feeling of cheese cake~

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Dian Fan Guo Ban Suan Nai Dan Gao