How to make a cake?

Now people's living conditions are getting better and better. There are children at home who like to eat cakes very much. Although there are many cake shops outside, it is convenient to buy them back, but those cakes are also high in sugar and contain preservatives. If you want to eat a sweet and reassuring cake, we can make it at home. No oven at home is not a problem. For friends who like cake food, steamed cakes are also a good choice. It can be said that cooking with a rice cooker is much simpler than an oven. It is golden in color, delicate and soft, and delicious.

However, the practice of steaming cakes seems simple, but it also requires skill, because some people make cakes that are easy to collapse or shrink, and some cakes have cracks on their surfaces. In response to your questions, I will summarize and share with you in detail the method of making cakes with rice cookers. Just remember three things. The cake made is sweet and soft, which is more delicious than the one bought. Family members can rest assured after eating it. Learn from me.

Materials:

4 eggs, 200g milk, 60g sugar, 2g salt, 180g low-gluten flour, 40g corn oil and a few drops of white vinegar.

Exercise:

1. First, prepare two oil-free and water-free containers, take four eggs, and separate the yolk from the egg white.

2. First, prepare the egg yolk paste, pour the milk and corn oil into the egg yolk, and keep stirring until the milk and corn oil are fully blended, then sieve in the low-gluten flour and stir evenly. The batter should be stirred until there are no particles, and put aside after stirring. The oil must be corn oil, and it tastes light. Rapeseed oil and peanut oil, which have a strong oily smell, must not be used. Milk is pure milk.

3. Then send egg whites. Egg white must not be mixed with egg yolk, otherwise it will also affect egg white. Drop a few drops of white vinegar or lemon juice into the egg white (white vinegar is added to the egg white to promote the egg white to be sent away), add one third of white sugar, add 20 grams of sugar when electric egg beater sends it to the big bubble, and add the last 20 grams of sugar when it continues to be sent to the delicate state.

4, quickly send hard foam, and the beaten protein cream has clear lines and small sharp corners. Whether the cake can be made depends on whether the egg whites are well beaten, which is the most critical step.

5. Start stirring the egg white cream and egg yolk liquid. Add one-third of the egg white cream to the egg yolk paste, and pay attention to the stirring method from bottom to top (don't stir it too many times, and the circle can't be stirred evenly, which will cause the egg white to defoam and the cake will shrink). Then pour the remaining egg white cream into the pot in batches, and continue to cut and mix evenly up and down to make the color of egg white invisible.

6. Take out the inner container of the rice cooker and coat the bottom with a thin layer of corn oil. Don't grease the wall of the cooker. Pour in the cake paste, gently shake it twice to eliminate the small bubbles in the cake paste, then cover it and steam it for 50 minutes according to the cake function of the rice cooker.

7. When simmering for 5 minutes, open the lid, then take it out and immediately reverse it, and it is finished. The cake tastes strong, soft and delicate. Adults and children like it.

Pay attention to three points when making cakes:

1, the egg white must be delivered in place. If the cake sags or retracts after it gets bigger, it is that the pastry is not in place.

2. When stirring, stirring should not be excessive, otherwise it will defoam and easily lead to collapse.

You can't open the lid of the rice cooker during the process of steaming the cake, it will collapse.