Have fun with "Crazy" and have a little experience [rice cooker cake]

Overview

Chiffon cake, Mark doesn’t have an oven at home! Let’s practice with a rice cooker first. This kind of baking sweetness that will rise, Mark can be said to have been defeated and defeated in this regard! As a result, he was disliked by his family members. . . At first, I just wanted to be happy. I used a little flour and turned a cake in the microwave. The thin layer was called an egg cake and it was very soft. Later I got interested and started mass production. . . Okay. . . Failed again and again, Mark's perseverance made him disliked by those close to him at home. . . It was completely criticized by PAPA. That's right. I didn't know anything about baking before, so I just relied on half-baked success to get started. Relying on all kinds of perfect recipes and all kinds of visual spoons, spoons, bowls and bowls to measure the proportions, of course, she has been promoted to a "successful mother". When I told others my thoughts, I was severely criticized again. . . Later, I gradually learned how to use a scale to measure the proportions, but I still followed the perfect recipe and still failed. There is always a little distance from success. When the cake matures, the periphery will shrink, and when the cake matures, the bottom will be seriously concave. The cake will have a grainy texture and a thick cake body. . . Encountered various problems, searched and failed again and again on the Internet, Mark carefully felt the touch during operation. The following points are briefly summarized. In fact, this is also the most basic thing to do, and all the great figures in the baking industry will mention it. [Feeling of mark]: *The degree of dry foaming of egg whites: it is necessary to keep it upside down and not spilled. Mark feeling: The feeling of scooping up a spoonful of egg white is the feeling of whipped cream. *Stir the egg yolk paste until it is powder-free and smooth and creamy. Mark feeling: When you lift it, it won’t feel lumpy and heavy; it won’t feel sparse either. When you lift it up, it feels like when you pour a thick liquid like condensed milk or maltose into a thick liquid. Watch it overlap and then slowly disappear along the lines. *A rice cooker is different from an oven. The rice cooker has water vapor, so you need to reduce the amount of water by raising the point. The milky aroma is not based on watery milk, but is replaced by condensed milk. The sugar used to beat the egg yolks is also greatly reduced. *Preheat the rice cooker. After Mark warmed up last time, he suddenly answered the phone and something went wrong. The temperature inside the pot changes as a result. One time it was even more outrageous, and I didn’t pay attention when it hit the water! The finished product has shrunk!

Tags

• baking
• children
• cake
• bread
• afternoon tea
• condensed milk
• egg
• low gluten flour
• sugar
• white vinegar
• vegetable oil

Ingredients

Steps

1. 1 Separate the yolk and protein from the eggs and put them into an oil-free and water-free container.

   

2. 2 Add vegetable oil, condensed milk and a little sugar (about a spoonful) to the egg yolks and beat evenly.

   

3. 3 Sift in the sifted flour.

   

4. 4 Mix evenly up and down in irregular directions to form a particle-free egg yolk paste, set aside.

   

5. 5 Add a few drops of white vinegar to the egg whites, add sugar (about a spoonful), and stir until large bubbles form (like fresh soap bubbles).

   

6. 6 Continue stirring until the egg whites are thickened (wet foam, like thick soap bubbles), then continue to add sugar to beat the egg whites.

   

7. 7 Beat egg whites until dry peaks form. The inverted egg whites will not fall off and show obvious sharp corners.

   

8. 8 Take a tablespoon of egg white and add it to the egg yolk batter. Irregular direction, stir up and down evenly. (Do not draw a circle)

   

9. 9 Take the egg whites in batches and mix all the cake batter. The mixed cake batter will be grain-free and smooth.

   

10. 10 Pour oil into the rice cooker and preheat it in advance. Pour the cake batter into the rice cooker and knock out any air bubbles.

    

11. 11 After pressing the cook button, it will automatically jump to the keep warm state. Cover the air outlet with a wet towel and wait for another 20 minutes. Press the cook button again and jump to the keep warm state. Cover the air outlet with a wet towel and wait for another 20 minutes.