Rice Cooker Matcha Flower Cake

Overview

I gained a lot from the pastry baking course; I learned a lot of basic knowledge that I didn’t know before and often ignored, and I also took a lot of class notes carefully. The teacher intersperses theoretical classes with practical classes, and there are more practical classes than theoretical classes, so it is very popular among students~~~ In their spare time after class, many people gave up their rest and rushed to buy their own ingredients, and then used the equipment provided by the school for practical exercises; there were many students, but only one professional bakery oven was not enough! I suggested that you use microwave ovens, rice cookers, etc. to practice the making process first; but many students don't believe that they can also make cakes; no: this morning, an elder sister actually came to school from home carrying a rice cooker on her back, and asked me to help teach her how to use a rice cooker to make chiffon cakes; haha, there is no other way, as students, we became baking teachers today and made a rice cooker version of matcha latte art chiffon cake on the spot. During the making, people gathered around for several times to watch. When the cake came out of the pan, everyone was so complimentary. They all said it was so beautiful. They couldn't wait for it to dry before letting me cut it open for them to taste. After eating, they all said: The delicacy is comparable to that of cheesecake, haha. They said it was a bit much, but it was successful. I am so happy and happy~~~ The only regret is: I was making the cake during the whole process and couldn't take pictures, because the effect of these photos is a bit~~~

Tags

• baking
• children
• afternoon tea
• corn oil
• egg
• low gluten flour
• matcha powder
• white vinegar
• fine sugar
• milk

Ingredients

Steps

1. 1 Add sugar to egg yolks and stir until dissolved

   

2. 2 Add milk and mix well

   

3. 3 Sift in the low-gluten flour in batches and stir evenly

   

4. 4 Pour in the salad oil, mix well and set aside

   

5. 5 Add a little salt and white vinegar to the egg whites, beat slowly until frothy, add 1/3 sugar

   

6. 6 Then add sugar in two batches, turn to high speed and continue

   

7. 7 Turn off the power and lift up the sharp corners of the whisk

   

8. 8 Brush the inner pot of the rice cooker with oil, then turn on the power and preheat for 5 minutes

   

9. 9 Pour 1/3 of the egg white batter into the egg yolk lake, stir evenly, and then pour it back into the egg white basin

   

10. 10 Use the same mixing method to mix well until thick, then take a small amount of cake and matcha powder and mix it into a piping bag for later use

    

11. 11 Pour the mixed cake batter into the rice cooker pot and shake it lightly a few times to release big bubbles

    

12. 12 Use the mixed matcha batter to draw a circle on the surface of the cake batter

    

13. 13 Use a toothpick to outline the pattern

    

14. 14 Put it into the rice cooker, start 2 cooking programs, keep warm for another 40 minutes, and turn on the rice cooker when the time is up

    

15. 15 Take out the inner pot and turn it upside down on the chopping board

    

16. 16 Turn the cake over, and a complete, mushroom-shaped rice cooker matcha flower cake comes out

    

17. 17 Cut the cake and take a look: there is no collapse at all and the cake has a very delicate texture