Methods and steps to make cakes with a pressure cooker

Cake is an ancient pastry, and a typical cake is a sponge-like snack made by baking. Many people think that making a cake is quite complicated and requires professional equipment, but in fact, it is not enough to make a simple cake with an electric pressure cooker.

Electric pressure cooker to make cakes.

Ingredients used:

A small amount of flour (or cake flour, or wheat flour), 4 eggs, milk, salt, sugar, oil.

Specific steps: To summarize, there are only 4 main production steps: 1. Make egg white liquid; 2. Make egg yolk batter; 3. Mix egg white liquid and egg yolk batter; 4. Set the electric pressure cooker program.

1. Beat the eggs according to the amount, generally speaking, with 4 eggs as the standard, and then separate the egg white from the yolk.

2. Beat the egg whites with a whisk and set aside the egg yolks. To accentuate the sweetness, you need to add a little salt at first, then put in a spoonful of sugar and continue beating.

3. After the egg whites are beaten for about a few minutes, foam will appear, in order to make the cake sweeter, you can add half a spoon of salt and half a spoon of sugar. Then continue beating, about another 20 minutes or so, until the egg whites slowly become sticky, and then add a spoonful of sugar.

4. After about ten minutes, the egg whites will completely become creamy, and they must reach a state where they will stick to the chopsticks and will not fall off. Therefore, if you have the conditions, it is best to buy a whisk, which can indeed save a lot of time and physical energy.

5. Add two tablespoons of sugar, three tablespoons of flour and six tablespoons of milk to the egg yolk you just separated, and stir lightly a few times.

6. Pour about half of the beaten egg white, stir gently (note that it is stirring up and down instead of circles), stir well, and then pour in the other half of the egg white and stir well, and finally make the egg white and egg yolk fully fused.

7. Power on the rice cooker, preheat it, wait for the water in the rice cooker to absorb dry, and after it is a little hot, take it out, pour in a little oil (in order to prevent the cake from sticking to the pan), pour the mixed cake liquid into the pot, and shake it lightly a few times to shake the bubbles out (to prevent uneven pits on the surface of the cake later).

8. Finally, press the rice cooker's cooking button, it will automatically jump to the keep warm gear after a few minutes, then cover the ventilated place with a towel and simmer for about 20 minutes. Then press the cook button again, cook until it automatically jumps to the keep warm setting, and simmer for a while.

Pressure cooker to make cakes.

The pressure cooker sent by the last buyer telegraphed has been idle, and the rice cooker that has been used for 3 years is broken. So he decisively took out the new Joyoung pressure cooker. I found out that I could make cakes, so I practiced it the next day.

Without further ado, the steps to make a cake from a pressure cooker are as follows:

Step 1 Make the cake base.

1. Wash the whisk, stainless steel basin and spoon thoroughly and ensure drying.

2. Take 3 eggs and separate the egg whites and yolks.

3. Add 5 ml of salad oil, 20 grams of caster sugar, 15 ml of milk to the egg yolk and stir well, sprinkle about 50 grams of low-gluten flour in batches, stir gently while sprinkling, the flour can be added according to the actual situation, and finally make a uniform batter.

4. Add 5 drops of white vinegar and 40 grams of caster sugar powder to the egg whites, and beat with a whisk until hard foaming (i.e., piled up like cream).

5. Pour the egg white bubble into the egg yolk paste and mix gently to make a cake base.

Step 2Apply salad oil to the bottom and edge of the inner tank, wipe the outside clean, and put it in the pan. (Finally, you can sprinkle dried fruits according to your preference for a richer taste).

step3 Close the lid, connect the power supply, select the cake function, at this time the cake function flashes, press the start button, the function indicator continues to light up, after 1-2 minutes of preheating, the machine emits 5 times "beep" sound, prompting that the preheating is completed, open the lid and pour the cake embryo into the preheated inner tank, close the lid in place, and the electric pressure cooker enters the cake cooking program.

STEP4After cooking, the keep warm indicator light is on, the display screen shows "B", and the prompt is 5 sounds, and you can open the lid and enjoy the delicious cake.

Tips.

1. When making cakes, please use non-stick liners. (The light one is a non-stick liner).

2. All utensils must be waterless and oil-free to whip egg whites, and egg yolks are not included in the egg whites to achieve good results.

3. When there is no low-gluten flour, you can use general flour and 30% corn starch instead.

4. When mixing egg whites and egg yolk paste, mix carefully to avoid destroying the egg white bubbles and affecting the softness of the cake.

5. If you need to adjust the amount of cake, please increase or decrease various raw materials in proportion. Different capacity pots are suitable for making different cake amounts: 5L 6L 3-5 eggs.

6. Open the lid as soon as possible after the production is completed to avoid cold water dripping onto the surface of the cake, open the lid and cool for 3-5 minutes before taking out the cake.

7. When making cake batter, you can add coffee, dried fruits, orange powder, etc., to make cakes with richer flavors.

1.Separate the yolks and whites of the eggs and place them in separate containers. Add the egg yolk to a tablespoon of flour and sugar. Stir to combine.

2.Add two spoonfuls of sugar to the egg whites and beat them with a whisk, I beat them by hand, which will be more laborious and time-consuming. Beat it into white foam, and finally turn it into a creamy shape, and put the container upside down, and the egg whites will not flow out, and you're good to go!

3.Gently pour the egg yolk syrup into the whipped egg whites, do not stir hard clockwise. Gently mix up and down from the outside to the inside! (Avoid reducing the loss of air bubbles in the whipped egg whites).

4.Pour a little oil into the rice cooker and preheat it a little. Then pour in the well-mixed egg mixture, cover the pot and cook the same as rice!

5.Open the lid in 30 minutes! The fragrant cake is ready.

2.Egg whites and yolks separated.

3.Beat the egg whites, first a few times, in order to highlight the sweetness, put a little salt, put a spoonful of sugar, continue to beat, until a little sticky, and then put a spoonful of sugar, because the electronic whisk is used, so quickly beat the egg whites into a creamy shape. Add 2 tablespoons of sugar, 4 tablespoons of flour and 6 tablespoons of milk to the egg yolk and stir well.

4.Divide the egg whites into the egg yolk liquid in two halves and stir up and down to mix well.

5.Put oil on the bottom of the pan to prevent it from sticking, and start cooking in the pressure cooker and remove from the pan.

1.Separate the egg whites and yolks and place them in a water-free and oil-free basin.

2.Open the egg yolk, add 40g of sugar, stir well, add oil, milk, stir well, add the sifted flour in batches, add tartar powder, stir well, it is recommended to beat well with a manual whisk, otherwise it will be very sticky and easy to pimple.

3.Add a few drops of white vinegar to the egg whites, add the sugar in divided batches, and beat until creamy.

4.Add the beaten egg whites to the egg yolk paste in three times, do not make circles, it is recommended to draw a cross and stir well.

5.Add a little oil to the bottom of the pressure cooker to heat, and brush the surrounding area of the pan with a layer of oil to prevent it from sticking. Pour in the prepared cake batter and take out the pan and shake it a few times to shake out the bubbles.

6.The pressure cooker was adjusted to the cake button, normal 40 minutes, there was still a little batter on it after my trip, so I continued to heat it up for 20 minutes.

The pressure cooker works by circulating steam through the pan, increasing the pressure on the liquid level.

So. Pressure cookers can always only cook liquid food. This is because its principle requires that there must be a liquid that forms steam.

So here's the problem. Once you've mixed the batter and egg whites, pour it into the pressure cooker and close it to start making. The result is only rapid evaporation of the water in the egg wash and batter. The base batter then directly touches the heating surface, resulting in a focal surface.

Ingredients: 5 eggs, half a bowl of low flour, half a cup of milk, half a cup of corn oil, half a bowl of sugar, appropriate amount of raisins.

Method: 1. Separate the egg yolk from the egg white, add 2 spoons of sugar to the egg yolk, add milk and corn oil in turn, stir well, sieve in low powder, and stir well.

2. Add the remaining sugar three times until the egg whites are hard foaming, that is, the basin is turned upside down, and the egg whites cannot be poured out.

3. Add one-third of the egg white to the egg yolk liquid, cut and mix evenly, then pour back into the remaining egg white, cut and mix evenly.

4. Grease the inner tank, pour in the egg mixture, shake flat, sprinkle raisins, and press the "cake" button.

1. How to make a cake with a pressure cooker: Crack the eggs into a bowl. Then add the sugar and vanilla extract.

Blend until smooth. Preheat the pressure cooker. Heat over medium heat for 5 minutes.

Sift the flour. Lift the sieve over the bowl with the batter and gently pour the flour over the sieve and add to the batter. Mix the batter well.

Once the flour is poured into the batter, stir gently to make them come together. Insert the spatula into the batter, then lift it up, turn the batter over to cover the flour and stir to combine. Repeat until all ingredients are well mixed to form a smooth batter.

They can be mixed well with an electric or hand-held blender. The batter shall be smooth and thick. Place a sheet of baking paper in a pressure cooker.

You'll then pour the sponge cake batter directly into the pressure cooker, so you'll need to lay a sheet of baking paper first. Pour the batter into the pressure cooker. After laying baking paper on the bottom of the pot, slowly pour the batter into the tung god hood.

After that, cover the pressure cooker and reduce the heat to medium-low.

2. The main ingredients of the cake are flour, eggs, cream, etc., containing carbohydrates, proteins, fats, vitamins and minerals such as calcium, potassium, phosphorus, sodium, magnesium, selenium, etc., which are easy to eat and are one of the most commonly eaten pastries.

1. Take 4 eggs first, then use a bowl to separate the yolk from the egg white; 2. Put a little salt and a spoonful of sugar in the egg whites, then take 6 chopsticks and stir the egg whites vigorously until they are sticky. 3. After about 16 minutes, the egg whites will become creamy and will not fall off on the chopsticks. 4. Put two spoons of sugar, 3 spoons of flour and 6 spoons of milk in the egg yolk, and then stir vigorously to stir the flour fully, and do not leave gnocchi5. Pour half of the creamy egg white into the egg yolk, stir thoroughly, and then pour in the other half of the creamy egg white, up and down...

An easy way to make cakes in a pressure cooker.

One: materials. 100g egg white, 50g sugar, 45g egg yolk, 25g water or milk, 25g oil, 40g low powder, 10g starch, one or two drops of white vinegar or lemon juice.

Two: Tools. Pressure cooker three: Practice.

1.Apply a thin layer of oil to the bottom of the gall, and do not wipe the gall.

2.Weigh the powdered sugar in advance, add it to the egg whites at one time, and stir more at low speed to make the sugar fully melt before beating quickly. Powdered sugar is added to the egg whites in three portions.

3.Add a drop or two of vinegar or lemon juice to the egg whites, then start beating at low speed, and add the first 1 3 powdered sugar when the egg is coarse and foamy; Then move on to a quick beat, and the second 1 to 3 is added in about 2 times the protein volume expansion; The third 1 3 powdered sugar is added when slight lines appear.

4.Continue beating until the egg spike on the beaten head is slightly short and erect.

5.Place the beaten egg whites in the refrigerator and set aside. Add the divided egg yolks to the oil and water and stir well with a manual whisk.

6.The starch low powder is sieved into 6 medium parts, and the electric egg beater is stirred evenly in one direction at low speed without particles.

7.Take out the beaten meringue, take one-third and put it in 7, stir evenly and pour into the remaining two-thirds of the meringue.

8.It is still a stirring technique to mix 8 thoroughly, pour it into the pressure cooker, shake a few times to shake out the function of large bubbles to choose the rice, about 20 minutes or so to cook, 9After boiling, turn the pot upside down on the mesh tray to cool. Note that the humidity of the cake in the pressure cooker is greater than that of baking, and the upside down must not be directly buckled on the airtight noodle counter.

10.Demould after cooling. Use a soft plastic scraper, which is the plate for mixing egg whites, first separate the pot body from the cake, and then remove the bottom of the pot little by little. The cake is very soft and will not break as long as you take it off a little bit.

Tip 1: The container for whipping egg whites should be waterless and oil-free.

2. The egg yolk paste should be stirred in one direction, otherwise the flour will be gluten, of course, the gluten can also be done, that is, the taste is a little bouncy, the cake has low expansion, and the take-out is not good to make a little small particles in the cake.

3. Be sure to stir and don't try to save trouble and draw circles, drawing circles will lead to defoaming and finally come out of an egg cake, not a cake.

1.Use an egg separator to separate the yolks and whites in separate containers (if the eggs are taken out in the refrigerator, let them sit at room temperature for a while).

2.The egg whites should be poured into an oil-free and water-free container for beating, and a few drops of lemon juice should be added to the egg whites until coarse bubbles (vinegar and lemon juice play a role in adjusting the pH of egg whites and making them easy to foam. It is recommended to add white vinegar or lemon juice to the homemade cake without affecting the color and taste, and also to neutralize the overly strong egg flavor.

That is, in addition to adding lemon juice, vinegar can also be used instead).

3.Add white sugar in three times and beat until it is hard foaming, and see that there are small upright sharp corners after lifting the whisk, and the protein foam will not drip to the extent that it is hard foaming. (If you don't have a whisk, then use three chopsticks to beat hard and beat it into a foam, but it's very tiring, and you may not be able to beat it after exerting your efforts).

4.Beat the egg yolks, add the salad oil and milk and mix well.

5.Pour the sifted flour and baking powder into the egg yolk paste and stir well (if you don't sieve, the flour will be small granules, which is not conducive to stirring).

6.Pour one-third of the whipped meringue into a basin of egg yolk paste, and mix it with a plastic spatula in an irregular way or stir well in a Haidilao moon style. (Be sure not to stir in circles, otherwise the egg whites will defoam).

7.Finally, pour the batter into a meringue container with two-thirds of the mixture, and mix well with a plastic spatula or a Haidilao moon.

8.Put oil paper at the bottom of the rice cooker, and the oil paper can be padded with several more layers to avoid the cake from sticking to the bottom, here I pad 4 layers; Press the cook button to preheat the pan first (no oil paper can be used in the rice cooker, and a little oil can be smeared on the bottom of the pan).

9.After preheating, pour in the batter and gently knock the rice cooker a few times, so that the cake will not have too many pores when it is steamed.

10.Press the cooking button, and in two or three minutes it will jump back to the state of keeping warm, we ignore it and cover the air outlet with a wet towel; Keep warm for 5 minutes and then press the cook button; Press it again after 10 minutes after jumping back to the keep warm, and then insert it with a toothpick after 10 minutes after jumping back to the keep warm. If there is no sticky thing on the toothpick, it means that it is cooked, the rice cooker I use is 750w, there is no specific time here, so you have to master it yourself!

If the toothpick is wet and brings out some cake foam, or if you don't think the cake crust is dry enough, press the cooking switch again and it will be out of the pan after 10 minutes). After taking it out, let it cool upside down, remove the mold, cut it and enjoy it!