Electric rice cooker version sponge cake
By TheaKrajcik
Ingredients: honey,low-gluten flour,milk,eggs,fine sugar,corn oil
Recipe Recommendations
- eggs of 3
- low-gluten flour 100 grams
- honey 30 grams
- fine sugar 30 grams
- milk 30 grams
- corn oil 30 grams
- sweetening
- skills
- several hours
- ordinary
Steps for Electric rice cooker version sponge cake
1
3 eggs, 100 grams of low-gluten flour, 30 grams of corn oil, 30 grams of honey, 30 grams of fine sugar, 30 grams of milk
2
Beat the eggs into the basin and soak in warm water at about 40 degrees of water for a while to make the eggs warm and easier to beat.
3
Beat the eggs on low speed, then add 1/3 of the fine sugar.
4
All honey.
5
Beat the egg liquid and sugar evenly at low speed until the sugar melts, and then start beating at high speed. During this period, stop the egg beater at regular intervals to prevent the egg beater from being too tired and striking.
6
There are traces of dripping but the traces disappear quickly, and there are bubbles of different sizes on the surface, which means that there is still no stirring in place and efforts are still needed. 5. Beat at high speed for 5 minutes, then turn to medium speed until the color turns white, the surface bubbles are fine, and there is a certain thickness. The dripping egg liquid takes a forged belt shape and flows from top to bottom. The falling traces will slowly disappear within 5 seconds. At this time, the whole egg is completely dismissed
7
First use a flour sieve to sieve 1/2 of the flour into the egg mixture. Because the flour will sink to the bottom after sifting in, you have to use a rubber spatula to turn it up from the bottom and roughly mix the flour and egg mixture. (Sift the flour twice before starting making the cake)
8
Sieve in the remaining 1/2 of the flour again, and continue to use a rubber spatula to turn it up from the bottom until the flour and egg liquid are fully mixed and no granular flour can be seen. Pay attention to control the time, too long time will eliminate bubbles.
9
Mix corn oil and milk in a separate small bowl
10
Mix well before pouring back into the remaining cake paste.
11
Use a rubber spatula to cut thoroughly and mix well. The mixture of cake paste is smooth. Use the finally mixed cake paste immediately, otherwise it will be easy to foam.
12
Pour the cake paste into the rice cooker.
13
Grab the edge and shake the rice cooker liner horizontally downward several times to break the large bubbles on the surface. (The bottom of the pot does not need to be brushed with oil, you can put oil paper on it to prevent sticking)
14
After tripping, press the rice cooker to heat after 5 minutes, press the rice cooker to heat after 10 minutes, and insert it with a toothpick 10 minutes after tripping. As long as there is no batter on the toothpick. (There are very few bubbles this time, wakaka)
15
After taking it out, invert it upside down for 20 minutes. The pan is a little sticky and you can easily remove the mold with a spoon.
16
The organization is very delicate.