Photographs are general, because it is a mobile phone photo. Recently, the sisters in the group have been fascinated with making rice cooker cakes. Basically, they all ended in failure. They kept asking me why. In fact, the summary of cake failure is two major reasons: 1. No protein. Beat well; 2 protein defoaming when mixing! Please see: http://m.blog.sina.com.cn/s/blog_680aed270102wgiu.html#page=1When the cake was made, it was started from the rice cooker cake. Is it true that many sisters who love baking are like this? At first, I haven't used the rice cooker to make cakes since I got the oven. The oven is baked, and the taste is really better than the rice cooker. But for the baby, the rice cooker cake is not hot, so I made a rice cooker cake tonight, and took the steps. Write it down and hope to be useful to the sisters!
1. Add egg yolk to the egg yolk and mix well.
2, milk or orange juice, add salad oil and mix well, then pour into the egg yolk, mix well (if you think the egg yolk paste is too thick, mix well, you can add 10 grams of milk or orange juice)
Add the sifted flour and mix well (beginners recommend adding it twice, easy to mix)
Before the protein is beaten, preheat the rice cooker, that is, add nothing, just press the cooking or cake function button.
Add white vinegar or lemon juice to the protein, use electric egg beater to break up in 2 steps, add 1/3 sugar, and add 1/3 sugar when the volume is doubled. Continue to beat protein in 3 or 4 files. Grain, add 1/3 of the sugar, change the 5th madness, hit the hard foam, (Figure 4) upright triangle. (Do not understand? Ask the next mother, this must be a hurricane).
First mix 1/3 of the meringue with the egg yolk paste, then pour the batter into the remaining 2/3 mering cream and mix until the protein and batter are completely melted (the strength should not be too heavy, lightly ,Dear).
Pour the batter into the rice cooker. Putting a pad on the table, I put a piece of dish cloth, and then shake the pot a few times on the mat, the purpose is to shake out the big bubbles in the batter, otherwise the cake tissue is not delicate.
Press the rice cooking or cake function button (I cook the function button, I press it twice and then press it twice).
After cooking, immediately buckle down on the grid to prevent retraction; (now the pot is generally not sticky, so the buckle will be closed for a while, the cake will fall down)
Sent up, hehe
If using an oven, apply an 8-inch live bottom mold, 160 degrees 60 minutes! (The specific temperature should be adjusted by yourself) Generally, the cake starts to swell in about 20 minutes. Too fast, the temperature is too high and it is easy to crack! Too slow and low temperature, properly extend the baking time!
This is steamed in an electric steamer
Steaming in two 4-inch discharge steamers for 20 minutes
1. The utensils containing protein must be free of oil and water, otherwise the protein will be affected. The protein must be hard foamed, and the mixing must be light and fast. 2, acidity can make the protein easier to send, but can not add too much, affecting the taste, it is recommended that beginners add a few drops of white vinegar and lemon juice. 3, as for the online saying that the protein must be in the same direction, the egg should be refrigerated or normal temperature, this person does not feel much, the eggs at room temperature have been done, the difference is not big, when playing, I often chaos, Which direction is easy to turn to which side. 4. Regarding salad oil, if you don't have it, you can choose vegetable oil such as corn oil, sunflower oil, etc. It is not recommended to use peanut oil and olive oil. The taste is very strange. You can try it without affecting the quality of the cake, but the absolute influence. Taste! 5. Novices do not recommend modifying the weight of the various materials in the recipe, because each material has a certain effect. I feel too sweet because the cake was not launched. 6. About time! In fact, no matter what function you use, it takes about 40 minutes. For example, if the cooking is a 30-minute trip, then you can press the normal cooking again. Anyway, it will take 40 minutes to add up! But this 40 minutes also depends on the power of each pot, if the bottom is too dark, then adjust the time yourself!