Rice cooker Qifeng cake
one First of all, it is necessary to make sure that the rice cooker has the "cake" function. No matter what brand of rice cooker has the cake function, it means that it has been developed and applied. If the cake function of the rice cooker is not successful, carefully check every detail of the production process;two The inner liner of the rice cooker is coated with anti sticking coating, so do not grease it any more, because Qifeng cake is baked in an oven, and it is also recommended to use a mold without anti sticking coating, which is conducive to the climbing of the cake paste during the heating process;three The prepared egg paste only needs to be stewed for 2 minutes, and the cake will be automatically demoulded; The material of the liner is different. As long as you gently press it with your hand and rotate it a little after it cools down, the cake will come off automatically.
Step 1 . Group photo of all materials: low gluten flour should be used to make the cake, so that the cake is soft and fluffy; Cotton sugar can increase the humidity of the cake, and it is also possible to replace it with fine granulated sugar; Corn oil can be replaced by soybean oil without obvious smell, salad oil, milk can be replaced by fruit juice or water, but the dosage needs to be less; Egg with shell weighs about 60-62 grams;
Step 2 . First, put the corn oil and milk into the basin, and fully mix them with a manual egg beater without oil-water separation;
Step 3 . Sift the low gluten flour into the milk corn oil melt;
Step 4 . Mix evenly with a manual egg beater. At this time, the batter will become lumpy. Knock the egg beater on the basin wall for a few times, and the batter will be exposed;
Step 5 . The egg white and yolk are separated, the egg yolk is directly put into the batter basin, and the egg white is put into the egg beating basin without oil and water;
Step 6 . Use a manual egg beater to mix the egg yolk and batter thoroughly and evenly, presenting a fine, shiny and highly fluid egg yolk paste, and put it aside for standby;
Step 7 . It's no big deal if a little egg yolk is accidentally mixed into the egg white, which doesn't affect the killing effect, but it takes a little time;
Step 8 . Place the egg beating basin on the Changdi chef machine, power on, first use the 6th gear to make coarse bubbles, then pour all the sugar into the egg white, and continue to use the 6th gear to beat the egg white;
Step 9 . The chef's machine can beat egg white much faster than the hand-held electric egg beater, so it is necessary to always observe the state of the protein paste. When you see obvious lines, you can pause the machine and lift up the egg beater head. The protein is at this small right angle. If you haven't reached this state, you can continue to beat it for a few seconds, and the more you get to the back, the shorter the beating time is;
Step 10 . Take 1/3 of the egg white paste into the egg yolk paste, and mix it evenly in an irregular direction with a manual egg beater. There is no need to pursue delicacy too much, as long as it can be mixed almost;
Step 11 . Pour the mixed batter into the protein paste basin and mix it up and down with a scraper or cut and mix it evenly;
Step 12 . The mixed cake paste is fine and shiny;
Step 13 . Pour the cake paste into the inner container of the rice cooker, end it and shake it gently twice, and then put it into the body of the rice cooker; The inner liner of rice cookers is generally anti stick, and this is Qifeng cake paste, so do not grease the inner liner to prevent the cake from climbing; In addition, rice cookers cannot be heated without inner liner, so the cake paste is put into the cool inner liner; Look at the scale, below scale 4;
Step 14 . Close the outer cover, power on, and select the "cake" program, which defaults to 50 minutes; No matter what brand of rice cooker, if there is no "cake" program, don't ask me how to make it. The power of each brand is different, and it's impossible to control it with an ordinary stewed rice stall. Therefore, if the rice cooker has no cake function, don't try it;
Step 15 . When the cake is ready, don't rush to boil it after hearing the prompt sound, stew for 2 minutes, and don't stew too long, because there will be water vapor in the rice cooker, and if you stew too long, the cake will shrink into cakes; Look at the scale. It used to be below scale 4, but now it has risen to below scale 8. The position is probably scale 7. The cake is still rising quite well;
Step 16 . Take out the liner and buckle it upside down on the drying rack. Look, even if it's Qifeng cake, even if it doesn't stick to the liner, the cake can still be strongly attached to the inner wall at the beginning;
Step 17 . I don't know when the cake fell off automatically, but when I went there after 30 minutes, the cake and the liner had separated; The color of the cake contacting the pot wall is still very uniform;
Step 18 . Take another look at the inner wall of the pot. There are two pieces of cake peel stuck on it, and you can see a lot of dense small drops of water; Compared with the oven version of the cake, the material consumption is very, very small.
Step 19 . The rice cooker stews the perfect Qifeng cake, which is delicate, soft and not on fire!
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