Cake ingredients

65g eggshell, 5 low-gluten flour, 90g.

50g milk and 40g corn oil.

Protein uses 60g of fine sugar.

Cake making

Step 1

The materials are ready: low-gluten flour, 65 grams of fresh eggs with shells, fine sugar, milk and corn oil;

Second step

Separate the egg white from the egg yolk, and put the egg white into an oil-free and water-free clean basin;

Third step

Beat the egg yolk by hand, pour in corn oil, mix together, then pour in milk and stir well, no oil star appears; Sift in low-gluten flour;

Fourth step

Mix flour and egg yolk batter evenly in irregular directions by hand pumping, and lift the hand pumping to make the egg yolk batter hang down like a ribbon; Set aside for use;

Step five

Electric egg beater is used to beat egg whites. First, make coarse bubbles at high speed, and add fine sugar in three times, that is, after making coarse bubbles, after making fine white bubbles, after making fine white bubbles with lines; After adding fine sugar for the third time, the eggbeater changed from high speed to medium-low speed and low speed, so that the big bubbles in the protein paste became small bubbles, and the protein paste was fine and shiny. When you feel the resistance of the eggbeater, turn off the eggbeater, and the egg white will paste in a small corner or corner.

Step 6

Paste 1/3 egg white into the egg yolk paste, stir it evenly by hand and pour it back into the egg white paste basin;

Step 7

The scraper is turned from 2 o'clock to 8 o'clock and stirred from bottom to top. Operate the scraper clockwise and slowly rotate the basin counterclockwise to make the egg white paste and yolk paste mix evenly, showing a delicate and shiny cake paste;

Step 8

The inner liner of the rice cooker is cleaned in advance to ensure that the inner wall is free of oil and water; Pour the cake paste into the inner container and smooth the surface with a scraper;

Step 9

The rice cooker has the function of "cake". Just press it and wait for it to come out If you don't have the "cake" function, you can use the stew function of 1 hour or so. Different cooking time and firepower are different. Please adjust the time according to the actual situation of the rice cooker.

Step 10

Time is up, don't stew, just open the lid, take out the liner and buckle it upside down on the drying rack;

Step 1 1

The inner wall of the rice cooker is a non-stick layer. Reverse 10 minutes or so, and the cake will be automatically demoulded without hands.

Step 12

You see, the inner container of the rice cooker will drop when you touch it, except for a little cake crust. The inner wall is bare and very clean, and there is no water vapor retention.

Cooking skills of cake

1. The rice cooker version of the hurricane cake and the oven version of the hurricane cake are the same in formula and technology, but the final heating tools are different; This method is applicable to 1 number of 8-inch standard round dies or 2 6-inch standard round dies; 2. Different brands of rice cookers have different setup procedures. Not all rice cookers have a cake program. It is much more convenient to use a rice cooker with the "cake" program. If not, you can explore it with a stewing program to get the most suitable time. 3. Compared with the oven version of the hurricane cake, the rice cooker version of the hurricane cake tastes more moist, lacks the dryness in the oven, melts in the mouth, and has a faint taste of cheesecake; 4. The storage method of the rice cooker version of Qifeng cake is the same as that of the oven version, and it is stored in a container in cold storage or at room temperature for 1-2 days.