One tool to make rice cooker cake

Overview

Most of the cakes sold outside contain additives such as SP oil, which are harmful to your health. If you want to make your own but cannot buy an oven and other tools and utensils for various reasons, here is a method for making cakes using a rice cooker. The tools required are all household items and do not need to be purchased separately. The rice cooker featured here is Midea, FS406C, 4L model. The inner pot of the rice cooker is non-stick and does not have a cake function.

Tags

• baking
• pregnant women
• maternity
• old man
• breakfast
• afternoon tea
• students
• cake mix
• corn oil
• egg
• white sugar
• milk

Ingredients

Steps

1. 1 Prepare two oil-free and water-free basins. They must be oil-free and water-free. Then separate the egg whites and yolks from 4 grass-fed eggs. If there is an egg separator, use an egg separator to separate it; if there is no egg separator, wash the eggs and wipe them clean, and you can separate them even if the eggshells are tossed upside down; or if you find it troublesome, you can also separate them with washed and dried hands. Eggs must be fresh, it is better to use refrigerated eggs. In the picture, because I don’t have enough free-range eggs at home, I used foreign eggs instead. You can clearly see the difference in the color of the yolks. As for why I chose four, one is because the functional principles of rice cookers and electric ovens are different. The fewer the rice cookers, the better the effect. The inner diameter of the rice cooker here is about 20.5CM, which is equivalent to an eight-inch mold.

   

2. 2 Weighed a series of ingredients. The first thing I weighed here was white sugar. What to do with children's shoes without electronic scales? Look at the scale. This is the measuring cup that comes with my rice cooker. 40g of white sugar is less than 1/4 cup, which is about 2/3 of 1/4. Try to use white sugar here. The molecular structures of white sugar and soft sugar are different. Maybe white sugar will work, but I haven't tested it.

   

3. 3 The cake mix from the previous recipe is 1 small packet, exactly 50 grams. This is a well-mixed cake mix. I think it should contain baking powder. There are also aluminum-free baking powders, so it should be safe. If you want to be safer, choose low-gluten flour or a mixture of household all-purpose flour and cornstarch. I don’t have this kind of cake flour at home, so I use low-gluten flour.

   

4. 4 As you can see from the picture, using a measuring cup, the cake flour is less than 1/2 cup. If you use all-purpose flour plus cornstarch, just replace 10% of it with cornstarch; if you use dumpling flour, replace 20% of it with cornstarch.

   

5. 5 Weighing the oil, it was then that I discovered that there was an ML unit on the measuring cup. It was simpler, just 40ML of oil.

   

6. 6 40ML of milk.

   

7. 7 Add 1/3 of the white sugar and start beating the egg whites. For a small girl, it takes about 10 minutes to whip 4 egg whites. In the picture, after beating for three minutes, 1/3 of the white sugar is added.

   

8. 8 At five minutes, a right angle appeared, but this state is still not allowed. The meringue flows easily. Add all the remaining sugar and continue beating.

   

9. 9 This is ten minutes, and the firm meringue has already appeared. Don't beat it anymore at this time, otherwise the meringue will be beaten into a tofu-like liquid containing stuff.

   

10. 10 At this time, wash your hands and wipe them clean. First add corn oil and egg yolk to blend into one, then add milk and beat evenly. This process is quick and it should be even.

    

11. 11 Then use the flour sieve on the soymilk machine to sift cake flour or low-gluten flour or mixed flour into the egg yolk paste, and stir evenly with an egg beater.

    

12. 12 Use an egg beater to put 1/3 of the meringue into the egg yolk paste, and stir evenly. This process should be quick and gentle as possible.

    

13. 13 Pour the batter from step 12 into the meringue, stir evenly, and pour into the inner pot of the rice cooker. If the inner pot of the rice cooker is not non-stick, please apply a layer of oil. Step 12 cannot be omitted, why? Because the egg yolk paste is very sticky, step 12 is to dilute the density of the egg yolk paste.

    

14. 14 If there is a cake function, choose the cake function. Mine does not have a cake function, so I chose a steaming function. I haven't tried the other functions, but the working principle of the rice cooker is similar. Anyone who is interested can try it. The reason why I chose the steaming function is because baking a cake is a slow and delicate job.

    

15. 15 After 30 minutes, the rice cooker will stop working. Cover the steam outlet with a layer of wet towel to cover the steam for 30 minutes. Do not open it during the whole process. 30 minutes later, I pressed the start button again, and this time it only worked for a minute before stopping, so after covering it for about 10 minutes, I turned it on. As soon as I opened it, I saw the large baked cake falling back quickly. It's not an oven, and it's still a non-stick layer, so this is the only result. But still delicious.

    

16. 16 This is the way it has just been baked. Pour it out and place it on a mesh or place two chopsticks on a plate, as long as it is elevated. The rice cooker cake that just came out is the most delicious, with a strong egg flavor, and it is also moist and moist.

    

17. 17 It was still strong the next morning. With a 20.5CM inner pot and 4 eggs, I was completely satisfied with it when baked to such a thickness.

    

18. 18 How is it? The tools used throughout the process are very common, right? Maybe the hand pump is rarely used, so go buy one. PS: Some people say that it can be whipped with three chopsticks, but I don’t have the ability to whip the egg whites with three chopsticks, so I won’t test it again.