Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Fine granulated sugar ( 85g ) | Low-gluten flour ( 110g ) |
Eggs ( 5 ) | Milk ( 75g ) |
Lemon juice ( a little ) | table salt ( a little ) |
How to make rice cooker original cakes
1. Prepare two water-free and oil-free stainless steel basins, separate the egg yolks and egg whites and set aside.Add 25g of fine sugar to the egg yolks and beat with a manual egg beater until the color becomes lighter (it will be very thick when you lift the egg beater)
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2. Add the milk to the egg yolk liquid at one time and mix well , sift the low-gluten flour in advance and add it to the egg yolk liquid, mix well and set aside
3. Beat the egg whites with an electric egg beater at low speed until coarse, add a little salt and lemon juice.Continue to beat at low speed until the foam becomes slightly finer and add the first sugar.Add the sugar three times.Beat the egg whites each time until the foam becomes slightly finer before adding the next sugar.After adding the sugar, you can turn the electric egg beater to the highest setting.When the egg whites are close to hard peaks, beat them at low speed for a few dozen seconds (the standard for hard foam is that the egg beaters are sharp and short when lifting the egg whites).)
4. Add one-third of the beaten egg whites to the egg yolk paste and stir evenly, then pour the egg yolk paste into the remaining egg whites and stir evenly
5.Get Add one-third of the beaten egg whites to the egg yolk paste and stir evenly, then pour the egg yolk paste into the remaining egg whites and stir evenly
6. Use a toothpick-like bamboo skewer to test the cake before taking it out , if there is still cake body stuck to the toothpick, let it simmer for about 10 minutes, take it out and immediately turn it upside down and let it cool to remove from the mold
Tips
Tips
1.Sift the flour twice.Try not to have any knotted flour.
2.When the rice cooker is heated in advance, the water should be wiped off.The heat of the pot should be slightly hot.
3.When pouring the cake batter, use a little force to shake out the air, so that the cake will taste more delicate.
4.Each rice cooker is different, and the time on the recipe can only be used as a reference.The specific information depends on the rice cooker of each manufacturer.
Let’s answer some frequently asked questions.
1.Why do the cakes I make with a rice cooker look like cakes?
A: Have you weighed the materials you made? Are the tools you use clean and oil-free and water-free? When you beat the egg whites, do you beat them well? Are you mixing the batter correctly?
The answer to me is: the weight of the materials depends on it.Tools are just washed and used regularly.To beat the egg whites, I just use chopsticks to beat them.The recipe says this is fine.Mixing is not done in normal times, so what’s the difference?
2.Why did the cake I took the test look so good but collapsed when it cooled down?
Answer: Is your cake baked? After you took out the cake, did you turn it upside down immediately?
My answer is: the cake must be cooked, just take it out and leave it alone.
3.Why are the recipes found online so different?
Answer: I can’t answer your question.Everyone posts what they think is a successful post and shares it with others.
In order to be responsible for others, I did it twice in the past two days.The same materials and methods, the only difference is the time.The results are indeed somewhat different.After having practical operation, I am confident to answer everyone's questions.
The following is just my personal opinion and does not represent everyone.If you feel something is wrong, you can tell me.Let me talk about rice cooker cake in a few points.
1.The tools must be oil-free and water-free, and the materials must be fresh (especially eggs).
2.The technique and time must be strictly regulated during operation.If the cake is whipped and stirred at will, it will cause the cake to become cakey.If the time is changed at will, cakes with different effects will appear.
3.The cake must be turned upside down when it comes out of the oven, and cannot be taken out directly.
4.The last thing I want to say is that it is best to have more professional Western pastry tools, especially for beating egg whites.Failure to beat the egg whites will directly lead to the success or failure of the cake.It is best to have the most basic tools at home such as: electric egg beater, powder sieve, and electronic scale.There are also flour ingredients.It is best to use low-gluten flour.If there is no low-gluten flour, it is recommended to mix ordinary flour with starch to make low-gluten flour.
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