How to make rice cooker honey cake

Twenty years ago, you wouldn't have chosen your own meals because the times didn't allow it. Twenty years later, you can choose your favorite meal, but you are too busy. But remember, don't let being busy take away your health. For the sake of health, please follow me to learn how to make rice cooker honey cake

1.121 Pour 1/2 amount of cold water into the pot, place the egg mixing bowl on the water, and start heating over low heat. (The term is called water heating) While heating, continue to stir with a manual egg beater until the egg liquid and sugar are evenly mixed

2.212 Crack the eggs into a clean, water-free and oil-free large bowl, add all the sugar and honey into the eggs

3.1 After beating, the bubbles are large, the egg liquid is yellow, and the volume of the egg liquid is slightly larger than the original (Figure 3)

4.2 When the egg liquid temperature reaches 36 degrees, about human body temperature, remove it from the hot water and start beating it with an electric whisk.

5.1. Continue beating for about 3 minutes. The volume of the egg liquid will no longer increase, but the bubbles will become smaller and the color will slowly turn white. During the beating process, the egg liquid will have some micro-textures

6.2. Continue to beat at level 3 for about 1 minute, until the bubbles become medium-sized and the color is still yellow. When the whisk is lifted, the egg liquid immediately drips and a continuous forging belt cannot be formed.

7.． Keep beating until you lift the whisk and the egg liquid is in the shape of a forged ribbon, flowing down from top to bottom. The traces of the falling eggs will slowly disappear within 5 seconds. At this time, the whole egg is beaten.

8. Use a flour sieve to sift 1/2 of the flour into the beaten egg liquid, then use a rubber spatula to flip it up from the bottom and roughly mix the flour and egg liquid.

9. Sift in the remaining 1/2 of the flour and continue to flip it up from the bottom with a rubber spatula until the flour and egg liquid are fully dissolved and no granular flour is visible. (Pay attention to control the time, the egg liquid will defoam if the time is too long)

10. Mix 20g salad oil, 20g fresh milk and 1/8 teaspoon salt in another small bowl and stir with a hand whisk until the oil and water are dissolved.

11. Take 1/5 of the cake batter and add it into a bowl and mix well with salad oil. Once mixed well, pour it back into the remaining 4/5 of the cake batter and mix thoroughly with a rubber spatula. (Pay attention to control the time, the egg liquid will defoam if the time is too long)

12. The cake batter should be used immediately, otherwise it will defoam.

13. Pour the beaten cake batter into the inner pot of the rice cooker

14. Cover the pot, press the "cook" button, and when it jumps to the "keep warm" button, ignore it and wait for 20 minutes. Press the "cook" button again, and when it jumps to the "keep warm" button, wait another 20 minutes.

15. Open the lid and touch the cake surface with your hand. If it is not sticky and firm, it means it is cooked.

16. Use the handle of a spoon to carefully separate the edges of the cake along the edge of the pot, then take the cake out and put the uncolored side upside down in the rice cooker.

17. Press the "cook button" again and it will jump to the "keep warm button" again. Put on heat-insulating gloves and immediately take out the inner pot of the rice cooker. Put it upside down on the plate and the cake is done.

A healthy diet is very important for a person, and now that you have mastered the method of making honey cake in a rice cooker, why don’t you create a new healthy eating environment for yourself? Don't hesitate, go to the kitchen and cook.