Steaming cake with electric rice cooker
There is no bubble inside the cake ~ the organization is very thin ~ it is better than what is sold outside ~
Recipe Recommendations
- sweetening
- steamed
- an hour
- simple
Steps for Steaming cake with electric rice cooker
1
Ingredients needed: 5 eggs, half a box of milk, appropriate amount of white sugar, 100g flour
2
Separate the yolk and egg white of the egg and place them in two oil-free and water-free basins
3
Add 5 tablespoons of white sugar to the egg yolk
4
Stir the sugar evenly
5
Add half a box of pure milk to the egg yolk
6
Stir the milk evenly
7
Sift 100 grams of flour and add to the egg yolk
8
Stir well into a batter without particles and set aside for later use
9
Whisk the egg whites, beat a few times, add half a teaspoon of white sugar, and continue to beat with a little salt
10
After passing for a while, add half a teaspoon of sugar and a few drops of lemon juice or white vinegar (to remove the fishy smell of eggs)
11
Continue to beat the egg white, and then add half a spoonful of white sugar (I added it three times, half a spoonful each time, which means a total of one and a half spoonful of white sugar in the egg white)
12
Continue to whip it into this creamy state (I'm exhausted from beating it, I've been using it for an hour ~ If it's strong enough, it's best to whip it for a while until the basin doesn't fall off)
13
Put half of the beaten egg white into the egg yolk paste first
14
Mix the egg white and egg yolk paste well (turn it up and down evenly, not in circles, otherwise the bubbles in the egg white will burst and the cake will not be able to grow)
15
Pour the remaining half of the egg white in and mix well in the same way
16
Touch the inner wall of the electric rice cooker with a layer of oil (there must be a little extra oil on the bottom after the inner wall is stained with a layer of oil. Too little oil will easily burn) Put it into the pot and press the rice button to heat the pot.
17
After the rice button jumps to keep warm, take out the inner liner from the pan (take a towel to separate it, it is very hot) and pour in the cake paste from before, then hold the inner liner and shake it on the ground a few times to make the bubbles in the cake shake out.
18
Put it back into the rice cooker, cover the lid, and press the rice button. In less than two minutes, it jumped. After jumping, take a wet towel to cover the air outlet, and wait for 20 minutes
19
Press the rice button again 20 minutes later, jump again in less than two minutes, and then cover the air outlet with a wet towel and wait for 20 minutes to cook (the steaming process is to press the rice button twice in total and simmer for 20 minutes each)
20
Just take out the inner liner of the electric rice cooker and invert the cake in the basin
21
Turn it over while eating