How to make cake in rice cooker

If you cook a dish for a hundred people, it will taste a hundred different ways, mainly because of the different cooking methods. But if the method of making a dish is fixed, can you make it taste like a chef? Now, I will teach you how to make cake in a rice cooker.

1. Prepare the following materials: an electric rice cooker, an egg beater, a sieve, three clean and dry chopsticks, a rubber scraper or rice spoon; six water-free and oil-free containers (one deep-bottomed container, two large soup bowls, and three small bowls); three small bowls respectively contain: 120 grams of low-gluten flour/special high-gluten flour, which takes up about 2/3 of the small porcelain bowl; 60 grams of cooking oil, which is about half a small bowl; 80 grams of edible sugar (half a small bowl of white sugar, 2/3 bowl of caster sugar); vanilla extract, citric acid (if you don't have it, you can use salt instead, the effect is almost the same), 5 large eggs, and 60 grams of milk.

2.121 Take 1/4 of all the sugar and add it to the egg yolks. Use three chopsticks to beat evenly. The direction can be to draw circles or vertical lines.

3.212 Separate the egg yolk and egg white: This step requires experience, but don't be afraid if you are doing it for the first time. Pay attention to the following points: 1. Make sure that the egg white should be beaten in the deepest stainless steel container, and the egg yolk should be beaten in a larger soup bowl; 2. The egg white must not be mixed with the egg yolk, and a small amount of egg white is allowed in the egg yolk; (so it's almost okay, don't think about beating the egg white completely into a deep bowl, which will easily break the egg yolk) 3. If there are unclear white flocs mixed in the egg white, don't worry about it; 4. After the eggs are refrigerated, use a whisk that is more conducive to the egg white.

4.The picture shows the beaten egg yolk and sugar liquid. Take 60 grams of milk and add 3 drops of vanilla extract, mix well.

5. Continue to add the prepared cooking oil until all

6.1 Now we start beating the egg whites. First, use a water-free and oil-free egg beater to loosen the egg whites. The speed should be fast and the direction of beating is optional. When the egg whites form large bubbles and the volume expands to 3-4 times its original size, we drop 3 drops of citric acid and add 1/3 of the remaining sugar. Continue beating at a fast speed. At this time, please note that the subsequent beating direction must be in circles in one direction, or in straight lines.

7.2 Now you can slowly add the sifted flour and mix well. (The flour is sifted with a sieve. There are many sifting tools. The one we use here is the most common sieve.) At this point, our egg yolk paste is ready.

8.1 Continue beating and you will find that the egg white in the deep bowl becomes thicker and thicker. When the egg beater leaves obvious lines on the surface as shown in the picture, we add all the remaining sugar. Keep whisking!

9.2 Beat until as shown in the picture, that is, when you lift the whisk, you can clearly see egg white foam hanging and it does not fall off. At this time, we add half of the remaining sugar and continue to beat quickly!

10. Beat until it looks like the picture above, then it is successful! That is, the white egg white can stand up, and sometimes the tip will droop down, and a little white floc-like egg white has appeared on the edge of the basin. At this time, you can't continue to beat it to avoid over-beating.

11. The egg yolk paste and egg white are prepared, and next we need to mix them together to make cake batter. Please note that since the egg yolk paste is mixed with flour and is very heavy, it cannot be added directly to the beaten egg whites. We can use a flat wooden spoon to take one-third of all the beaten egg whites and add it to the soup bowl containing the egg yolk paste. Mix gently by turning it upside down and making cross-shaped movements. Then take the remaining one-third of the beaten egg whites and add it to the egg yolk paste and mix it in the same way. At this point the egg yolk paste is not so heavy and can be poured into the deep bowl containing the beaten egg whites and mixed well.

12. While mixing the cake batter, you can preheat the rice cooker by pressing the cooking mode. When you adjust it to the keep warm mode, the preheating is complete. At this time, we disconnect the power supply, use heat-insulating gloves to take out the inner pot of the rice cooker, and apply a layer of cooking oil or butter on the inner wall.

13. Pour the mixed cake batter into the inner pot, make a few cross cuts with a spatula or rice spoon, then hold the inner pot firmly on the table and tap it twice in the vertical direction, that is, lift the inner pot ten centimeters away from the table, let go, and let the inner pot fall on the table, and repeat 3 or 4 times. Place the pot in the rice cooker.

14. Connect the power supply and press the cooking mode. When the indicator light jumps to the keep warm mode, do not open the pot. Keep warm for half an hour. Continue to press the cooking button. After it jumps off, keep warm for another half an hour. Repeat once. Keep warm three times for a total of half an hour. Poke the cake with a toothpick. If there is wet dough when you pull out the toothpick, it means it is not ready yet and needs to be cooked again. The specific situation depends on the power of the rice cooker and the amount of cake liquid. The above recipe and a 750KW rice cooker with keep warm function three times will do.

15. Ding dang dang, it’s out of the pot! After taking out the rice cooker inner pot and letting it cool slightly at room temperature, turn the cake upside down on a larger plate. The plate in the picture is a bit small. It’s golden and not burnt at all. Isn’t it tempting? As soon as it comes out of the pot, the aroma instantly fills the entire room, with rich aroma of eggs, milk and sweet vanilla.

16. Break off a piece and put it in your mouth. It has a moderately soft texture, moist and elastic, loose in the right amount, sweet and glutinous. It feels even more tempting than the ones in the cake shop. This is freshly baked. Every time I make this, it’s sold out. Haha, if your family can’t finish it, you can put it in the refrigerator. It’s also delicious for breakfast the next day.

17. "A Colorful Winter Song, Sweet Honey Snow, Rich and Unparalleled Chocolate Bar, and Little Cakes of Love" Isn't it pleasant to eat a piece of homemade cake like this on a weekend afternoon, accompanied by a cup of coffee or some biscuits, snacks, etc.? You can also design your own, or decorate a beautiful cream birthday cake in the city, which is a good choice to give to family and friends.

Today’s introduction to making cakes in a rice cooker ends here. Have you learned it? In fact, the overall process is quite simple and easy to learn. Take some time to follow the steps above.