How do you make fluffy rice cooker cake?

Rice cooker cake、Very fluffy oh recipe。

Egg whites and yolks separated. There can be no water in the egg white, otherwise you won't be able to make a rice cooker cake, and it will be very fluffy How to do it Step 1

Beat the egg whites with a whisk until creamy, add a little salt, and add three tablespoons of sugar in three portions. Beat until you can lift a sharp rice cooker cake and it is very fluffy Step 2

Add 3 tablespoons of sugar, 6 tablespoons of flour, 10 to 11 tablespoons of milk (it can also be milk tea, yogurt, etc.) to the egg yolk, and mix them until there are no flour grains. Rice cooker cake、Very fluffy Oh Preparation Step 3

Pour the egg whites into the egg yolk twice, mix them with the upper and lower methods, and do not make circles. Rice cooker cake、Very fluffy Oh Preparation Step 4<>

The rice cooker is rubbed heat for a few minutes. Spread a little oil, pour in the egg mixture, and shake the bubbles a few times. Press the cook button and cover the air outlet with a damp cloth.

Rice cooker cake, very fluffy Oh Method Step 5 Skip to the heat preservation and simmer for 20 minutes, wipe it with a toothpick and there is no egg liquid sticking to it, if there is, cook it again, rice cooker cake, very fluffy How to do it Step 6

Pour it out、Over the rice cooker cake、Very fluffy Oh Preparation Step 7

It is best not to freeze the eggs, and thaw them if they are taken out of the refrigerator before using them.

And the spoon is a very ordinary small clay porcelain spoon, the kind of ceramic. **I can't pass it on, I'm sorry I didn't make it clear before.

Also, I use plain wheat flour and no yeast.

The process of beating egg whites is important, in order to highlight the sweetness, <>

Add a pinch of salt, then a spoonful of sugar, and let's go!

Here's how to make cakes fluffier and tastier with a rice cooker:

Preparation of materials; Rice cooker, chopsticks, plates, sugar, milk, salt, oil, eggs, flour.

1. Break the eggs, separate the yolks from the egg whites, and <>

2. Beat the egg whites with three chopsticks, after the egg whites beat for about a few minutes, foam will appear, to make the cake sweeter, add half a spoon of salt.

3. Add a spoonful of sugar and continue to beat for about 20 minutes, until the egg whites slowly become viscous, and then put another spoonful of sugar.

4. Until the egg whites are completely creamy and stick to the chopsticks and will not fall off.

5. Add two tablespoons of sugar and three tablespoons of flour to the egg yolk just now, and <>

6. Add six tablespoons of milk and stir lightly.

7. Pour about half of the beaten egg whites into it and stir gently.

8. After stirring well, pour in the other half of the egg white and stir well.

9. Then the rice cooker is powered on, preheated, and wait for the water in the rice cooker to absorb and dry up, and after it is a little hot, take it out and pour in a little oil.

10. Pour the mixed cake liquid into the pot and shake it gently a few times to shake the bubbles out.

11. Then press the cooking button of the rice cooker, and it will automatically jump to the heat preservation gear after a few minutes, then cover the ventilation with a towel and stuff it for about 20 minutes, and then press the rice cooking button again to cook until it automatically jumps to the heat preservation gear and then bores for a while.

12. Pour out the cake from the rice cooker and cut it into pieces. The bottom is somewhat burnt, but it doesn't affect the taste.

Here's how to make a cake that is fluffy and delicious in a rice cooker:

Ingredients: eggs, corn oil, sugar, flour, milk.

1. Prepare the required ingredients.

2. Separate the egg whites and yolks and serve them in 2 waterless and oil-free containers.

3. Cover the egg white with plastic wrap and set aside, and set aside the egg yolk.

4. Mix milk and corn oil.

5. Sift in low-gluten flour.

6. Mix the oil, milk and low powder evenly.

7. Finally, add the egg yolk.

8. Stir into a fine egg yolk paste and set aside.

9. Take out the egg white, turn on the whisk for 3 speeds, and beat until the egg white becomes a milky white liquid state.

10. Add white sugar at one time.

11. Continue beating until the egg white is upright and small.

12. Take 1 3 beaten egg whites and add them to the egg yolk paste.

13. Stir quickly and gently.

14. Pour back the remaining egg whites and mix well.

15. Cake batter is delicate.

16. Take an appropriate amount of corn oil and rub a thin layer on the bottom of the rice cooker. (This pot does not stick to the oil) <>

17. Pour the cake batter from a high place into the inner tank of the electric pressure rice cooker, gently shake the inner tank a few times, and put it into the rice cooker tank.

18. Lock the lid of the pot, select the "Universal Stew" function of Fuku, set the time for 40 minutes, and press "Pressure Cooking Rice White Rice Quickly" to start baking. (If you use a regular rice cooker, just choose the rice cooking function).

19. After the cake is baked, take out the upside-down buckle, let it cool and cut into pieces.

20. The rice cooker makes a picture of the finished cake.

Summary. Dear, here are the keys to making cakes softer in the rice cooker that I inquired about for you: 1. Make sure that the utensils for distributing egg yolks and egg whites are clean, the utensils must be oil-free and water-free, and your hands need to be dry.

Dear, here are the keys to making cakes softer in the rice cooker that I inquired about for you: 1. Make sure that the utensils for distributing egg yolks and egg whites are clean, the utensils must be oil-free and water-free, and your hands need to be dry.

2.Make sure that the egg white liquid is not mixed with the egg yolk liquid, otherwise the rice cooker cake will not rise. Beat the egg whites and stir them quickly in a clockwise direction until they reach the bowl upside down and do not slip off, and make sure that the egg white liquid is completely absent.

3.The beaten egg whites should be added to the cake batter several times, and when stirring, they should be turned up and down to mix evenly.

4.The rice cooker needs to be preheated for about 40 seconds, and then the inside of the rice cooker is greased. After pouring in the cake batter, you need to shake it to make the cake batter smooth. And use a towel to plug the air outlet of the rice cooker.

Kiss and make a fluffier cake.

The cake I made was very solid, what happened?

The next time you do it, you can pay attention to the steps I just told you.

If you have an oven at home, the oven works better than a rice cooker.

I just did what you said, and I did it twice without being fluffy and solid.

Kiss, your egg whites are not in place ya

Here's how to make a cake fluffy and soft in a rice cooker:

1. Separate the egg whites and yolks, and put the egg whites into a clean basin without oil and water.

2. Pour the milk into corn oil, then add 15 grams of caster sugar, a total of 60 grams, and beat it with a manual whisk until it is emulsified.

3. Sift in the low powder. Draw a "z" and mix well.

4. Add the egg yolk and stir well.

5. The mixed batter is delicate and smooth, lift the hand pump, and the egg yolk batter hangs down like a ribbon and set aside.

6. Add a few drops of white vinegar to the egg white, use an electric whisk to make a coarse bubble at high speed, add caster sugar in three times, and the whisk will change from high speed to medium and low speed and low speed, so that the large bubbles in the egg white paste will become small bubbles, and the egg white paste will be delicate and shiny; When you feel that there is resistance to the whisk, turn off the whisk, lift the whisk, and the egg white paste is a straight hook.

7. Take 1 3 egg white paste into the egg yolk paste and mix well. At this time, plug in the rice cooker in advance, press the cook button, and preheat for 3 minutes.

8. Pour the mixed batter into the remaining meringue, stir and mix evenly, presenting a delicate and shiny cake batter.

9. Clean the inner liner of the rice cooker in advance to ensure that there is no oil or water on the inner wall; Pour the cake batter into the liner and smooth the surface with a spatula.

10. Select the cake function of the rice cooker, if there is no cake function, first press the rice button to cook for 8-10 minutes, then press the keep warm button for 20 minutes, and repeat about 3 times.

11. When the time is up, no need to simmer, open the lid directly, take out the inner tank, and buckle it upside down on the drying rack.

In terms of the general process of cake making, the production process of rice cooker cake and chiffon cake, which is popular on the Internet, is much the same. After separating the egg whites from the yolks, whisk the egg whites to make the meringue, use the egg yolks and flour to make the batter, mix them and add them to the rice cooker or oven to heat.

In the simplest sense, if you want to make a fluffy cake, the core is to make gas in the flour. There are many kinds of gases, and we can add yeast or baking powder to produce additional gases in the flour by chemical or biological methods. In addition, we can also use physical methods to mix the air directly into the production process.

Therefore, many people lose at the starting line when making rice cooker cakes, because it is not a good thing to beat the egg whites and mix the air into them. It's strange that you can't make an omelet without air in it.

There is also a particular focus on the choice of flour. As we all know, the main ingredient of flour is starch, but when making pastries or cakes, you should actually pay more attention to the protein in it, that is, the content of gluten. The amount of gluten directly determines the taste of the final product, and if you want to make a fluffy cake, you must use low-gluten flour.

If someone can't imagine what gluten looks like, why not buy a few packets of spicy noodles and try it.

Although in principle, the lower the protein content of the flour, the better, the protein actually provides a supporting framework for the whole cake after it is heated and solidified, so that it does not shrink and collapse. There are also some rice cooker cake tutorials that specifically mention that all-purpose flour should be used instead of low-gluten flour when making it, so as to provide solid support for the cake body and not collapse as soon as it comes out of the oven. But the palate is obviously not so fluffy, and the original author [6] euphemistically used the word solid to describe ......

Whisking egg whites is like a shower gel in a shower.

Here we will try to omit the other physicochemical processes that occur during the cake making process, and focus on how to add air to the cake to make it fluffy – that is, to whip the egg whites. The process of whening egg whites can be called by a special term, emulsification. It is not easy to successfully mix two phases, gas and liquid.

The liquid needs to be able to form a stable bubble structure to envelop the air, in other words, the surface tension should not be too large; The smaller the bubble fruit, the more stable it is, and you need to keep stirring it; It's best if the viscosity of the liquid is not too low, so that it will flow more slowly, and the bubbles will last long enough to last until the other steps are done or even stirred.

Stir the egg yolk clockwise until it is light yellow, about a minute. Then add three tablespoons of cake flour, six tablespoons of milk, two tablespoons of sugar, and stir gently clockwise (stirring too hard will cause gluten and affect cake quality) until the dough is evenly combined. You can also add a small amount of baking soda and blending oil to make the cake fluffier.

During the mixing process, many gnocchi will appear, which requires patience to flatten.

Recently, everyone is staying at home, and when they have nothing to do, they either do exercise or get food, after all, they are a little hungry after exercising, and they have to eat something to recover their strength before they can continue to exercise. But many people are not very complete because they are in their hometown, so it is still difficult to make something delicious. For example, if you want to eat a cake or something, there is no whisk, there is no oven, what should I do?

Watching people on the Internet make cakes one by one, are you just itching, but you are a little disappointed because you can't make them.

Preparation of materials. Cake flour, eggs, corn oil, sugar, milk, white vinegar (lemon is also acceptable).

The production process. There is no electronic scale at home, and we can directly use our measuring cups for rice.

1.We prepared five eggs, separated the yolks from the whites, and added half a cup of pure milk and one-third of a cup of corn oil to the yolk bowl. Then stir to combine.

2.After stirring, you can add a cup of cake flour, and you can pass through the screen if you have a sieve, and you can pour it directly if you don't have it. The flour must be low-gluten to be more delicate. Stir the egghue in a zigzag shape, and don't make circles.

3.Beat it so evenly that the batter is not granular.

4.Now it's time to prepare the most critical beating egg whites, prepare half a cup of white sugar, we pour in a third of it first, and beat the whisk at low speed. About a minute or two.

5.After beating into a large bubble, we pour in half of the remaining sugar and continue to beat at low speed. About 2 minutes.

6。When the foam is relatively delicate, we pour in the remaining sugar and beat it at high speed for about 5 minutes.

7.Hit until the chopsticks can stand up directly.

8.First pour out one-third of the egg white into the egg batter, stir-fry in the way of stir-frying, do not make circles, easy to defoam, this process we try to be as fast as possible. Then pour in a third and continue the same motion. Finally, pour in all the remaining egg yolk paste and quickly stir well.

9.Brush the bottom of the rice cooker with oil, be sure to wipe it dry. Pour in the tossed egg batter and press it twice vigorously to make the egg batter firmer.

10.If there is a cake button in the rice cooker at home, press the cake button, and if there is no cake button, you can directly press the rice button. The steaming process takes about 40 minutes, so if you don't have enough time, you have to press the cooking button to add time. Finally, cover the vent with a damp towel and wait for the cake.

11.Don't be in a hurry to open the cake when it's time, we must let it sit for 15 minutes. So that it does not collapse, a very important step.