Strawberry cream cake (made in rice cooker)
Overview
Since I don’t have an oven at home, I’ve been making cheesecakes without taking the exam. Recently, I’ve read a lot of rice cooker cake recipes on the Internet, so my hands were itchy, so I tried it myself after trying many people’s recipes. Generally speaking, it was very successful, but my decorating skills are really terrible, and I can basically only watch it from a distance.
Tags
Ingredients
Steps
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First of all, let’s take a look at this brand of baking powder I use. I think it’s very easy to use.
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Use an electronic scale to weigh 120 grams of cake flour.
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Add 2 grams of baking powder to the flour. I use this spoon, two spoons. Stir well and set aside.
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Separate the yolks and whites of the eggs and put them into two basins.
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This one is egg white
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Put 30 grams of fine sugar into the egg yolks. Use a whisk to beat well. I didn't use an electric whisk to beat the egg yolks, I just beat them by hand.
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Pour in 30-45 grams of cooking oil. I used the spoon (15ml/15g) to fill it twice and a half. It depends on personal preference. If you like the cake oily, add more, if you like it drier, add less. Anyway, within this range, still beat it evenly.
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Weigh 60 grams of milk, pour into the egg yolk liquid in portions and beat well.
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Sift the flour and baking powder mixture into the egg yolk liquid in three batches and beat evenly. (The main purpose of dividing is to make it easier to beat evenly, so you must sift it, otherwise the flour will be lumpy and the taste will not be good)
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After completing the above steps, wrap the basin with plastic wrap, let the batter rise by itself, and use this time to do the next steps.
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Put a small amount of salt in the egg white, really a small amount. I can't estimate the weight. I pinched some salt with my fingers, threw it in, and then squeezed a few drops of lemon juice (if there is no lemon juice, use white vinegar, but the one made with white vinegar does not have the fragrance of lemon.)
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Use a whisk (electric) to beat the egg whites until they form rough peaks.
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Put in 45 grams of fine sugar. I think fine sugar is a bit expensive, so I just used the white sugar at home. It was very difficult to beat. I will use fine sugar next time. . Don't be greedy for such a small advantage, and then beat it with an electric egg beater.
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Beat the egg whites entirely.
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Brush the inner pot of the rice cooker with oil, put it in the rice cooker, and press the cooking button.
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I was so stupid that I forgot to take a picture of this step. You can only look at the spatula I used for mixing. Comrades, please make up your own mind. This step is to pour the beaten egg white liquid into the egg yolk batter in three times and mix it evenly. Note: Don’t use a whisk to stir, use a hanging knife, and use a cross-like technique to stir it up and down. Then the bubbles in the batter will disappear and the cake will not taste good.
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After completing the above step, the rice cooker will jump to keep warm. You can use a rag or heat-proof gloves. In short, don't burn yourself. Take out the inner pot of the rice cooker, pour the batter into it, and shake it a few times to knock out the big bubbles.
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Put the inner pot into the rice cooker and press Cook. It will take about two minutes and it will jump to the Keep Warm mode. When it jumps to the Keep Warm mode, cover the air outlet of the rice cooker with a wet towel and wait 20 minutes before pressing the Cook button. After jumping back to the Keep Warm button, wait 20-25 minutes. When you open it, you can poke it with a toothpick to see if it is good.
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It came out of the pan, because the bottom was a little sticky, so I used a scraper to cut it out, and it was a little deformed. Otherwise, it would be round. I suggest you buy some oil paper to put it in the inner pot, so it won't stick. My oil paper hasn't been delivered by express delivery, so I had to let it deform
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Next, let’s talk about the cream part. I bought 1L of animal-based cream (any brand is good anyway, don’t buy Nestlé, otherwise I won’t be able to make it alive), used two-thirds of it, made two cakes, and left some, so my estimation of the cream is not accurate. Dear friends, you have to figure it out yourself.
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Pour cream, 60 grams of sugar, and milk powder in a 1:10 ratio into the egg bowl, and beat with a whisk for 5-6 minutes. Let me explain with the remaining cream. It is enough to beat the cream until it is tilted so that the cream will not slide down. If you beat it too much, it will not be smooth.
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Just put in the decorating tape and decorate the cake with cream. I cut the cake into upper and lower slices and put cream and chopped strawberries in the middle, so it tastes better. Please ignore my decoration, it is really a mess.
