Because of the pneumonia epidemic, I believe many people can only stay at home. To pass the time, in addition to the daily brush drama telecommuting, many people have activated their potential cooking skills. Some time ago, the rice cooker cake fire, I also tried to use the rice cooker at home to make a few cakes, although each time made into a quiche, but at least still eat, and the taste is not bad (really good), today to share with you the rice cooker to do the cake experience, which contains a number of tips, interested friends can start learning
Preparation of materials
Rice cooker cake preparation is actually quite simple, with only a few ingredients required: eggs, 4-6 tablespoons of white sugar, and milk flour. ‘
I 456 tried 1 egg 4-6 can, and the end result isn’t much different.
2 milk can currently only be purchased in this grain milk, the network rumors of yogurt taste better, but I did not have the opportunity to try it.
Separation of egg whites
This step is more difficult; I tried three methods: one with a plastic bottle to suck egg yolk; two with a homemade egg white separator; and three with eggs cracked in half after the egg white liquid was everywhere. It should be noted that method 1 plastic bottle sucking is very easy to break the yolk, especially when the eggs are placed for a long time sucking on broken, and it is not recommended to try this method lightly. Method 2 homemade egg white separator is a reference to the type sold on Taobao, and the results were unsuccessful.
Method 3 is a highly recommended type of practice, I forgot to take a picture, but briefly explain the steps: crack the eggs from the middle, take the eggs vertically and followed by a bowl, uncover the upper part of the shell with the egg white will automatically flow out, the lower part of the yolk will only be left with a little egg white, use your fingers to block the egg yolk gently pour out the remaining egg white liquid, you can do a perfect egg white separation, ‘
Tips: Method 3 requires washing the egg shell ahead of time; the egg shell will pierce the yolk when pouring out the yolk (see image below), but this does not affect the use.
0 Preparation of egg yolk
1 First, beat the egg yolk, then add a little cooking oil, milk, white sugar, and flour, mix well, and then stir in the flour until it is grain-free. Tips: egg yolks also stated that there is no need to add sugar; however, I discovered that egg yolks with sugar tasted better; cooking oil is best to use salad oil or sesame oil; rural canola oil will be heavier; milk only requires 3 spoons; if more milk is added, the cake will be very wet and the flavor will be particularly poor. ‘
2 After stirring the egg yolk, it should look like this, with a yellow color that is more appealing to the eye. ‘
3 Make a creamy shape with the egg whites.
4 This is how the separated egg whites look. I never imagined that egg whites could be beaten into a creamy consistency. ‘
6 There are many tutorials on the Internet for beating egg whites, my first attempt to beat for more than half an hour with a few chopsticks did not have a little color, then it suddenly occurred to me that you can use the home electric hand drill DIY a whisk, the effect is good, hands-on friends can try ‘
7 Beating egg whites is a time-consuming process; having power tools will save you a lot of time. Simultaneously, when beating egg whites, add sugar three times; the precise amount can be determined at will, not too much, not too little. ‘
8 With constant stirring, you can see the egg whites gradually changing and thickening. ‘
9 The finished beaten egg white resembles the ice cream we eat. To see if it’s well beaten, insert a chopstick into it and it won’t fall down, or pick up some cream and the tip at the top won’t fall down. ‘
0 Make the cake batter
1 After the egg whites have been beaten, add the prepared egg yolks and thoroughly combine the two. ‘
2 The net rumor tip is to pour the egg white cream in three times, claiming that the taste will be better. However, after several different attempts, there is no difference in taste between sub-pouring and three times pouring, so it is better to pour the egg white cream in three times each time for insurance. ‘
3 After thoroughly mixing, it appears to be yellow with white and very fragrant. ‘
4 Put in the pan
5 Brush the rice cooker’s bottom with cooking oil to keep it from sticking to the pan. Special note, there are many cases of baking paste on the Internet because of the rice cooker, some rice cookers stick to the pan easily, but some rice cookers do not stick to the pan, the way to distinguish is to usually cook the rice to see if the rice has no sticky pan. ‘
6 If you have raisins, you can sprinkle some in after pouring in the cake mixture to make it more delicious. Some of you may be wondering, what if the rice cooker does not have a cake function? In this case, I would recommend switching to a pan with a cake function. If you do not have a cake function, you can use the cooking function and steam for 40 to 50 minutes, as I do, because I have this cake function, which is actually the cooking state 47 minutes after entering the insulation state. ‘
7 Taken from the fire
8 The following is the finished product from the pot, despite the fact that it is the fourth time to use the rice cooker function, but it was still made into an omelet, but the good thing is that it did not become paste, and it is still a little fluffy, and the taste is also good, so I am interested in trying again. ‘
9 Overall, the rice cooker cake is very simple to make, as long as you do the second step, you will understand the entire process, the back is to adjust the amount of improved taste, interested and experienced friends are also welcome to respond to the bottom of the interactive, what do not make the experience of the quiche can be shared.