Do not use the oven to make the cake. Don t use the oven to make cakes?

Are you like me, worried about buying an oven on the spur of the moment and letting it rust in the corner? Yes, we are all thrifty housewives, and there is no need to buy an oven for a cake. Today I would like to recommend a steamed cake, which is soft and sweet, not inferior to an oven cake!

Steamed cakes are more suitable for autumn because it's not — on — fire — it's not — on fire! Here's how to make a cake without an oven:

First, the materials

1. Main material

110 grams of low flour and 80 grams of sweet potatoes.

2. Excipients

3 grams of baking powder, 1 egg, 54 grams of sugar, 50 grams of milk, 20 grams of oil.

Second, the specific approach:

1. After peeling the sweet potato, steam it over water for later use.

2. Put the low-gluten flour and baking powder into a bowl, stir well with chopsticks or whisk, let a lot of air enter the flour, and the fluffy light ridge is closed.

3. Take another container, put in eggs and sugar, and stir with a whisk until thick.

4. Pour in the milk, beat it with a whisk until it is mixed, and then add the mixed low powder and baking powder.

5. After stirring until there is no lump at all, add oil and stir well. When mixing, pay attention to the technique, use the method of stirring, and stir until there is no graininess, so as to prevent the batter from gluten, and the cake baked after the batter is gluten will taste very hard.

6. Crush the sweet potato puree slightly while it is hot, add it to the batter and stir slightly. Sweet potatoes will taste better if they are slightly grainy and taste more fragrant, and if you prefer something smooth, then crush the sweet potatoes into a puree while they are hot.

7. Put the stirred batter into a piping bag, squeeze it into a cake paper cup, and the cherry blossoms can be cracked when it is full. Drop the cake cup from a high place to the countertop and drop it a few times, trying to shake the air out of the batter.

8. Pour water into the pot, put the batter on the steaming plate, bring to a boil over high heat, and steam for about 25 minutes after the water boils.

9. The size of the cake paper cup is different, the thickness of the cake batter is different, the steaming time should be flexibly changed, and when the time is about the same, insert the bamboo skewer into the batter**, if the top of the bamboo skewer is not sticky to the batter, it means that the cake is fully cooked.

10. Serve and eat!

Steamed cake in plain flavor.

This good cake is more moist and fluffy than baked cakes, and it tastes eggy, elastic and very delicious.

How to make it.

Step 1: Prepare the ingredients. 5 eggs, 120 grams of low-gluten reeds flour, 80 grams of white yarn sugar, 40 grams of corn oil (or butter).

Step 2: Sift the flour in advance and set aside.

Step 3: Put the eggs and sugar in a bowl.

Step 4: Start whipping at high speed with an electric whisk. As time passes, the color of the egg will become lighter and lighter, and the texture will become thicker and thicker.

Step 5: Beat until the whisk is lifted, and the texture of the dripping egg batter will not disappear immediately. (The journey takes about 10 minutes.) ）

Step 6: Put the flour in the egg batter and mix well from top to bottom. (If you're not too skilled, you can add the flour in three parts.) This makes it easier to mix. ）

Step 7: Pour the corn oil into the batter and mix well, then the cake batter is ready. (When stirring, the technique should be light, do not make circles, otherwise it is easy to defoam and affect the taste of the cake.) ）

Step 10: Put the guess boy in a pot of boiling water, then cover the pot and steam over medium-low heat for 1 hour. After steaming, take out and tear off the plastic wrap, and turn the cake upside down to cool.

Step 11: Remove from the mold, cut into cubes and serve.

A few more words: 1. This cake is made with reference to the sponge cake method. In the whole process, beating the whole egg is the key, and it is recommended that you use an electric egg beater to do it. If not, leave this glorious, muscle-building task to the male compatriots.

2. Because it is steamed, a layer of plastic wrap should be covered on the mold, so do not fill too much cake batter in the mold. I steamed a total of two cakes with this amount, one 8-inch and one 6-inch.

3. Cover the mold with a layer of plastic wrap to prevent the water dripping from the lid from falling into the cake, thus affecting the effect of the cake. It is recommended to use high-temperature resistant plastic wrap, which is more assured. If you are using the live bottom mode, it is recommended to wrap the bottom of the mold with plastic wrap as well, so that the effect is better.

4. Corn oil is added to the cake because corn oil has no special taste. If you don't have corn oil at home, you can switch to the same amount of lesser-flavored cooking oil. If butter is used, be sure to melt it before using it.

You can use a steamer to steam it directly.

Prepare the ingredients: flour, eggs, milk, salt, sugar, oil. Note: Do not get a drop of water in this process, and wipe the utensils dry before use.

Beat the eggs by the amount, here I used 4 eggs, and the egg whites are separated

Three chopsticks ready to beat the egg whites

Two hits and that's it

To accentuate the sweetness, put a little salt

A spoonful of sugar,

Keep beating and keep beating and keep beating and when it's a little thicker, add a spoonful of sugar and keep beating

After about 15 minutes, it will become creamy, and the chopsticks will not fall off, this process is more critical, 15 minutes of continuous play, not a joke, very painful drops

Put two spoonfuls of sugar in the egg yolk

3 tablespoons of spiky flour

6 tablespoons of milk

Stir well.

Pour in half of the creamy egg whites, taking care to stir up and down rather than in circular motions

Stir well, then pour in the other half of the creamy egg whites and stir up and down

The rice cooker is preheated for 1 minute and then taken out, the pot is a little hot, pour in a little oil, and apply it evenly to the pot to prevent it from sticking

Pour in the stirred stuff and squat the pan a few times to pop the bubbles out

Press the cooking button, it will automatically jump to the keep warm setting for about 2 minutes, then cover the vent with a towel, let it sit for 20 minutes, and then press the cooking button, and it will be ok after 20 minutes

Open the lid

The pot is coated with oil, and it comes out as soon as it is poured, and the bottom of the cake is darker, soft and delicious, and the cake is done! Applause!

You can make cakes without an oven, it is sweet and soft and nutritious, children love to eat it, thank your family.

Too many people have told me that there is no oven, so today I am going to teach you how to make rice cooker cheesecake, which is surprisingly delicious! The taste is light, and I feel like dancing when I eat it, but if you say that there is not even a rice cooker.

The ingredients you choose are a key component of the cake.

The ingredients you choose are a key component of the cake.

Ingredients: 16 strawberries.

Cream 450 grams.

Milk 180 grams.

Butter 50 grams.

Gelatin tablets 3 tablets.

Oreo Cookies 12

Preparation of strawberry mousse cake.

Get ready for these little ones.

Please click Enter a description.

Butter