Rice cooker steamed cake
Eggs 6 | Low gluten flour 135 grams |
Milk 85 grams | Fine sugar 80g |
Corn oil 75 grams | Lemon juice A few drops |
Step 1
Prepare and weigh ingredientsStep 2
Separate egg yolks and egg whites. The basin containing the egg whites needs to be free of water and oil.Step 3
Add milk and corn oil to the egg yolks respectively, and stir thoroughly until emulsified.Step 4
Sift in the low-gluten flour in 2-3 batches and stir evenly in a Z-shape.Step 5
The stirred egg yolk paste is in a flowable state and is set aside.Step 6
Add a few drops of lemon juice to the egg whites and beat with a whisk. During the whipping process, add fine sugar in three stages, when the protein liquid has big bubbles, when it starts to turn white, and when it becomes more delicate.Step 7
Beat the egg whites until they reach a stiff peak. When the egg beater is lifted, there will be a small upright pointed hook.Step 8
Add one-third of the egg whites to the egg yolk batter, and mix evenly using a stirring technique (like stir-frying).Step 9
Add one-third of the egg whites to the egg yolk liquid and mix evenly.Step 10
Finally, pour the mixed liquid back into the protein bowl, stir evenly, and the cake batter is mixed. Pour the mixed cake batter into the rice cooker pot.Step 11
Select the cake function of the rice cooker and start working. no cakeFunctionally, just choose 50 minutes.Step 12
When the time is up, the lid is opened.Step 13
Don't worry, turn the pot upside down and let it cool for 10 minutes.Step 14
It is normal for the cake to shrink slightly.Step 15
But the tissue is still plump and delicate.Step 16
Start enjoying and live up to this wonderful afternoon. Cooking tips for rice cooker steamed cakes