Why can t rice cooker make cakes swell?

The rice cooker cake does not swell, probably because the egg whites do not bubble sufficiently when the egg whites are beaten, or most of the air bubbles in the egg whites are eliminated during the stirring process, so the rice cooker cakes do not swell up.

Personally, I think the main difference is the temperature and space, the oven can be set to a reasonable temperature, but the rice cooker can't, and if your cake embryo is too large, the rice cooker will definitely have no room for it to ferment in the later stage.

The problem of the ratio of flour and waterIt may also be that the egg whites are not delicate enough when whipping, resulting in insufficient bubbles and the cake cannot be fluffy. It is recommended to add a little white vinegar or lemon juice when beating the egg whites, and beat for about ten minutes in electric 6 gear, and then mix when the bubbles can be drawn qualitatively.

The ratio of eggs to milk should be correct, which has nothing to do with water or milk, and it will not be able to produce large amounts of water. Also, don't open the lid immediately after the rice cooker trips, otherwise the cake will collapse immediately. Here's how:

Ingredients: 180g of eggs, 120g of low-gluten flour, 30g of corn oil, 45g of warm water, 8g of syrup, 95g of white sugar dates

Steps: 1. Put corn oil in a small bowl.

2. Add warm water to it.

3. Stir with a whisk until completely mixed, then set aside for later use.

4. Add eggs, sugar and syrup to a clean stainless steel basin.

5. Put the stirring basin into hot water about 40 degrees Celsius and whip at high speed.

6. Beat until the egg batter is delicate and fluffy, and the texture is natural and smooth.

7. Sift in the cake flour.

8. Then pour in the oil and water that you just mixed well.

9. Mix evenly.

10. Then pour all the pieces into the inner bowl of the rice cooker.

11. Select the rice cooking button, and press it again after jumping, for 50 minutes. Do not open the lid right away.

12. When the work is completed, open the lid, pour it out and let it cool, and then you can cut it.

1. The egg white is not separated from the egg yolk, so it is recommended to separate the egg yolk protein before beating the egg white.

2. If the egg whites are not fluffy enough, it is recommended to beat the egg whites fully until they reach a large foam.

3. When making cakes from rice cookers, you should first preheat the rice cooker and brush with oil, and then make cakes.

4. The flour does not use low-gluten flour to cause the cake to be not fluffy, at this time it is recommended to use the low-gluten flour to make cakes, if there is no low-gluten flour, you can add less corn starch to the ordinary flour to reduce the gluten.

The reasons and solutions are as follows:

1. If you don't choose the right flour when choosing flour, you generally choose low-gluten flour, or ordinary flour with corn starch in a ratio of 1:3;

2. The proportion of liquid materials is not right, the water, eggs, oil, milk, etc. used in the rice cooker to make cakes need to be controlled, and too many liquid materials are often a major reason why the cake cannot be made;

3. If the egg white is not beaten, when the egg white is beaten, you can add a little cornstarch to keep the egg white in a foamy state;

4. The egg white is not well mixed with the egg yolk, so the egg yolk is beaten first and then beaten to beat the egg white, which can be kept in a foaming state and mixed with the egg yolk.

1. The egg whites are not beaten well. Generally, the egg white should be beaten until the whisk Shangchang Hall can stand up a sharp corner, if the egg white beating time is not enough, it is difficult to start the cake if it is resistant to wide concealment.

2. Material problems. To make rice cooker cakes, you need to use low-gluten flour, and if it is other types of flour, it is difficult to make cakes.

3. The batter is too thin. If too much milk or water is added to make the batter, which makes the batter too thin, it will be difficult to make the cake.

4. The mixing method is wrong. When mixing the egg white and egg yolk, it should be turned up and down and stirred well, not mixed in circles, which will make the egg white defoam, and the cake will naturally not be able to rise.

Rice cooker cake collapse reason:

1. The recipe is not right: it is very important to make a cake formula, too much water or oil or not adding an appropriate amount of baking powder, etc., will cause the cake body to be unstable, and it is easy to collapse during the production process;

2. Protein defoaming: The source of the cake does not collapse, and it is the small pores of the egg whites that support the cracked cake body after hitting the dry foaming. If the egg whites are defoamed and there are few pores, the cake is prone to collapse.

There are many reasons for protein defoaming, such as insufficient beating, too long beating time, beating interruption and staying for a period of time before beating, and other improper beating behaviors may lead to protein defoaming;

3. Improper operation of making cake blanks: uneven mixing of egg yolk protein, unemulsified grease or oil brushing on the mold when making cakes, resulting in cake batter that cannot be adhered will cause the cake to collapse.

1. The reason why the cake is not fluffy when making a rice cooker.

1.The egg whites are not separated from the yolk, or the egg whites are not beaten enough, and they must be beaten until they stick to the whisk.

2.When the rice cooker is cooked, it should be preheated, brushed with oil, boiled once, blocked the air outlet with a towel, and opened it again for 20 minutes.

Second, the production method.

1. Prepare the ingredients, separate the yolks and whites of 5 eggs (the egg whites are refrigerated first), weigh all the ingredients, and sift the powder.

2. Smear the inner pot of the electronic pot with a layer of cream outside the amount to prevent sticking and demolding.

3.To make egg yolk paste, beat 5 egg yolks and 1 whole egg with sugar, then add vegetable oil and passion fruit juice and mix well, mix well with each item and then add the next item. Finally, add the sifted low powder and mix into a smooth batter without powder.

After adding powder, the action should be light and fast to avoid gluten.

4.Take out the egg whites from the refrigerator, use an electric whisk to make some foam at low speed, add a little salt, then turn to high speed, add sugar in 2 or 3 times, and beat until there is a wet foaming meringue with curved hooks.

5.Scoop 1 3 parts of meringue into the egg yolk paste and stir well with a whisk.

6.Then pour the mixed batter into the remaining meringue, flip it with a rubber spatula along the edge of the pan, and mix well in a chopped and mixed manner. Just mix well, don't over-stir to avoid protein defoaming.

7.Pour the batter into the inner pan of the electric pot with the cream coated, tap out the large bubbles, and use chopsticks to cross 8 in the batter to eliminate the small bubbles.

8.Put the inner pot into the electronic pot and press the cooking button. (I use the brown rice option, which can be cooked for a longer period of time without making a finishing sound in half an hour.)

If you use ordinary cooking rice to complete heating, but the cake is not yet cooked, you can wait for the machine to cool down slightly, press the cooking button again, and cook for a total of 1 hour.

9.After 1 hour of the finished beep sound of the electric pot, insert the chopsticks into the cake body, and if there is no sticky batter, it is finished.

There may be several reasons why rice cookers don't make fluffy cakes:

1.The heat of the rice cooker is not evenly distributed, resulting in the inside of the cake not expanding sufficiently.

2.The capacity of the rice cooker is small, and the ingredients need to be added in batches, and if the ingredients added each time are too much, it will also cause the cake to not be fluffy.

3.The temperature control of the rice cooker is not precise enough and may cause the temperature inside the cake to be too high or too low, which can affect the fluffiness of the cake.

4.The cake mold of the rice cooker is not flat enough, which may cause the cake surface to be uneven, which will affect the fluffiness of the cake.

In order to make a fluffy and fluffy cake, it is recommended to choose an oven with a large capacity, pay attention to the uniform heat distribution, add materials to the mold in stages, control the temperature and time, and use a flat cake mold.