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Anonymous users2024-01-24Cakes can be made in a rice cooker or pan with a lid.
Ingredients: 150 grams of cake flour (plain flour will also work). 3-4 eggs, 60 grams of milk, 100 grams of sugar, a little cooking oil.
Method: 1. Separate the yolk from the egg white;
2. Add about 60 grams of granulated sugar and 4-5 tablespoons of milk to the egg yolk. Beat with a whisk and stir well;
Adding too much milk will be very thin and not easy to cook. ）
3. Beat the egg whites with a whisk and add white sugar in batches;
When it turns into a large white bubble, add about 10 grams of sugar and beat the egg whites again;
After the bubbles become smaller and all the sugar is integrated into the egg white, add sugar for the second time to beat the egg white;
When it is completely thick and there are no bubbles, add sugar for the third time to beat it until it is hard foaming, and turn the egg white basin upside down, so that the egg whites do not fall, leaving it even if it is hard foaming.
4. Mix the egg yolk paste of the second step into the beaten egg white in three times, stir evenly with a whisk, the stirring time should not be too long, and the gluten can not be beaten, if the gluten is beaten, it will affect the effect of the cake.
5. Press "Cook rice" on the rice cooker to preheat for about 10 seconds, and the bottom of the pot is a little hot, then pour in a little cooking oil and touch the whole place on the pot to prevent the cake from sticking to the pan.
6. Pour in the stirred egg batter, squat a few times in the pot, and shake out the bubbles inside.
7. Press "Cook Rice" for about 3 minutes, it will automatically jump to "Keep Warm", then turn on the rice cooker and turn the cake over.
Press "Cook Rice" for another 3 minutes and you're good to go!
8. Take out the finished cake from the rice cooker while it is hot, if you don't take it out in time, then cover the rice cooker, and the distilled water on the lid will drip down, which will affect the effect of the cake, and the cake will slim down.
Use the saucepan to practice, and so on:
The first 4 steps are the same, 5. After the pan is preheated, pour in a little cooking oil and touch the whole place on the pan to prevent the cake from sticking to the pan.
6. Pour in the stirred egg batter, squat a few times in the pot, and shake out the bubbles inside.
7. Cover the pot, heat over medium heat for 5 10 minutes, open the lid and insert the chopsticks, turn the chopsticks slightly twice, pull out no egg batter, and it's OK! It is possible not to turn it over.
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