Since I saw the rice cooker cake made online, I couldn't help but try it twice, but both times failed. However, I still didn't give up and continued to try. This time it finally succeeded, and I was very satisfied. When I lifted the cover, I jumped up with excitement. It really succeeded, and it was very good. I had made it before and turned into omelets. I even doubted that the rice cooker could really make cakes. The answer is: definitely!
Before I failed, I always suspected that it was not this problem, could it be that problem, and that the rice cooker was different because it couldn't be made? Or didn't you buy the eggs? It's still the problem of beating eggs,,,,, etc. I even wanted to buy an electric egg beater for a while, but fortunately my husband stopped me. Okay, no more chatter. Let me make a summary now:
Rice cooker cake
By AlexaWiza
Recipe Recommendations
Steps for Rice cooker cake
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1. Clean all containers before use, without water.2
2. Separate the egg whites. No yolk is allowed in the egg whites. Be careful when separating, otherwise you will not be able to beat them well (Don't use the eggs just out of the refrigerator, but use them at room temperature)
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3. Before whisking the egg white, I added three drops of vinegar and a little salt. During the whisking of the egg white, I added sugar three times, one spoonful each time. This also helps to batter the egg whites. This time I finished the batter in about ten minutes. The egg whites won't fall off even if I turn the container over.
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4. Add a little salt to the separated egg yolks, three tablespoons of sugar (add more if you like sweet ones), and three tablespoons of milk, stir, and then sieve the low-gluten flour into the egg yolks,(If you want the flour to be added, not make small grains, just sieve it a little at a time and mix it) The mixing method is: cross so that the batter will not be too strong. (Medium-gluten flour or high-gluten flour can be turned into low-gluten flour by adding corn starch, and the ratio is: "Medium-gluten flour: corn starch =4:1"). Add the baking powder last.
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5. Add the beaten creamy egg white (3) to the egg yolk in three times. Method: Stir well up and down, not make circles.
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6. Brush the inner liner of the rice cooker with a layer of oil, press the rice button, and quickly jump to the insulation position. Immediately add the mixed egg batter (5), cover the cover, press the rice button, jump to the insulation position for about 2 minutes, cover the exhaust hole with a towel. After 20 minutes, continue to press the rice button, jump again, cover the exhaust hole with a towel for 20 minutes, remove the cover and use a toothpick to see if the cake is cooked. Poke the toothpick into the cake and then take it out. If nothing sticks to it, it means it is cooked. On the contrary, You need to continue to press the rice button again until it is cooked.
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The finished product is finished, with a little too much oil, and the bottom looks like this.