Rice cooker Qifeng cake
By VicentaLakin
Recipe Recommendations
- eggs the 4
- low-gluten flour 80g
- milk 80g
- sugar 90g
- lemon juice few drops
- milk fragrance
- roast
- half an hour
- simple
Steps for Rice cooker Qifeng cake
1
Separate egg yolk protein and place the egg white in an oil-free and water-free basin;
2
First process the egg white, add a few drops of lemon juice (or white vinegar). When the egg white becomes fish-eye bubble, add 20g of white sugar (pour along the edge of the basin);
3
Continue beating until the egg whites begin to thicken, then add 20g of white sugar;
4
Continue beating until the egg white is thicker and the surface appears, add 20g of white sugar, and continue beating until it is dry and frothy, that is, when the egg beater is lifted, the egg white can pull out the upright sharp corner;
5
Set aside the beaten egg white, pour the remaining 30g of white sugar into the egg yolk, and stir the egg yolk and sugar evenly with an egg beater;
6
Add 80g of milk and stir well;
7
Add the sifted flour and turn it up and down with a spatula and mix well. Do not stir in circles to avoid gluten;
8
Prepared egg yolk paste;
9
Add one-third of the egg white to the egg yolk paste. Gently turn up and down with a rubber spatula and mix evenly (like frying, do not stir in circles to avoid the egg white foaming);
10
After stirring evenly, pour all the egg yolk paste into the basin holding the egg white, turn up and down until the egg white and egg yolk paste are fully mixed.
11
Pour the mixed cake paste into the electric rice cooker, hold it on the table with your hand and shake it twice to shake out the large bubbles inside;
12
Press the rice button;
13
After 2 minutes, the rice button jumps up, cover the steam port with a towel, press the rice button again after 20 minutes, and cover for another 10 minutes.Rice cooker Qifeng cake Make Tips
(1) When beating egg whites manually, use eggs beaten from the refrigerator. The egg whites will be easier to beat;
(2) When whisking the egg white, add a few drops of lemon juice or white vinegar to make the egg white more stable;
(3) When adding white sugar to stir the egg white, pour the sugar along the edge of the basin;
(4) Sift the flour twice to make it easier to mix evenly;
(5) When mixing, don't creep around just to worry about egg whites. Mixing quickly is more important.
(2) When whisking the egg white, add a few drops of lemon juice or white vinegar to make the egg white more stable;
(3) When adding white sugar to stir the egg white, pour the sugar along the edge of the basin;
(4) Sift the flour twice to make it easier to mix evenly;
(5) When mixing, don't creep around just to worry about egg whites. Mixing quickly is more important.