Electric rice cooker cake
When I first didn't play baking, I first made cakes with my family's electric rice cooker several times. Well, to be honest, after all, the electric rice cooker is not an oven, and its working principles are quite different. The cakes made, especially "Qi Feng", are really "mad"... After buying the new pot this time, I looked at the recipe attached to the pot. There was a recipe for a "cake". After carefully studying it, I felt that it should be feasible: First, it was not Qi Feng's recipe, which prevented the rice cooker from being too moist and even sticky; second, the method of dividing the eggs is easier to succeed than the whole dish; moreover, there is a little vegetable oil in the recipe, which will taste wetter than a whole egg sponge. However, there is one point in the prescription that definitely needs to be improved: The original recipe says that after whisking egg yolks + oil, add low powder and mix well, and then mix it with the beaten egg white. I think it is very impractical-because the beaten egg yolks are already very thick, if you sift in so much powder, it will definitely be too thick or even no longer sticky. If you cut and mix it with the egg white, it will not only be easy to mix well, but it will also be easy to foam-so, it is best to cut and mix the beaten egg yolks and egg white evenly first (That is, dividing the egg sponge), then sift the flour in time, cut and mix it in, so that there will be a large number of bubbles in the mixed cake paste to support it firmly, making a delicious cake without a problem.^_^
Recipe Recommendations
- low powder 60g
- matcha powder 8g
- eggs 200g
- vegetable oil 5 ml
Steps for Electric rice cooker cake
1
Place egg yolk + fine granulated sugar (2) in an oil-free and water-free container.
2
Beat evenly with an egg beater at high speed to form a thick, whitish paste with dripping lines that will not disappear immediately.
3
Pour in 5 ml of vegetable oil and continue to stir well at high speed.
4
Add egg white into fine granulated sugar in 3 times and beat until firm and frothy.
5
Spoon 1/3 of the egg white into the egg yolk paste and mix well, then scoop 1/3 of the egg white into the egg yolk paste and mix well, and finally mix well the remaining egg white and egg yolk.
6
Cut and mix thoroughly until the foam is rich but very delicate, light yellow.
7
Divide (I divided it 5 times; the more times, the more delicate it will be, but it will be easier to defrost, so it is not recommended to divide it too much) Sieve in the evenly mixed low flour and matcha powder, and cut and mix into a uniform cake paste.
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 delicate and have a certain consistency. There will be traces when dripping and will not disappear quickly.
9
After roasting, remove the mold, invert and cool.
10
You can eat it directly, or you can make a little decoration.Electric rice cooker cake Make Tips
1. If the pan does not have the "cake" function, use the "rice" function. When the indicator light goes off, insert a toothpick into the cake and pull it out. If no batter is taken out, it can be removed and cooled. If there is batter out, use the "rice" function to heat until cooked. In addition, because the inner liner of my pressure cooker has a non-stick coating, it is easy to release, so I don't have a thin layer of oil on the picture; if you are afraid that it is not easy to release, then it is recommended to lay baking oil paper on the bottom, and do not apply oil on the surrounding walls, otherwise it will affect the cake to climb up, and it will easily occur that local batter is thick (oil-water separation) occurs. 2. Regarding the method of protein killing, you can refer to my previous diary, which describes in detail the method of protein killing. For example, the blueberry cream cake roll is also an egg-splitting sponge cake, which is 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. If you use an electric pressure cooker (or electric rice cooker) to make cakes, it is recommended to choose sponge cake, which is not moist in itself. The cut surface of this cake is relatively fine and the holes are relatively even. However, the heated part at the bottom is much thicker than that baked in the oven, and there is still a slight separation of the oil and water-a thin layer is obviously not fluffy enough. When opened, it has good elasticity and moderate softness. The taste is very good. It is neither dry nor wet. It is drier than Qi Feng and more moist than the oil-free and water-free egg-separating sponge. But personally, I think it is more appropriate to make cakes in an oven.