How to cook a cake without an oven?
Now many young people try to make cakes at home, but the cake is often not wishful, wasted a bunch of raw materials, make the cake is not delicious, so often at home to do their own cake, so to share my experience.
Egg yolk and egg white separation, egg yolk by adding about 60 grams of sugar, 4-5 tablespoons of milk. Stir with a whisk. (Add too much milk will be very thin, not easy to cooked.) You could choose a digital food scale to help you. I use the Adoric digital stainless steel kitchen scale.
Whisk to send egg white, graded by adding white sugar; hit into a large bubble bubble when the bubble, plus about 10 grams of sugar again to send egg white; to be smaller bubbles, sugar, all into the egg white, the second time to add sugar To send egg white; completely thick, no bubbles, the third time to join the sugar hit hard foam, the egg basin inverted, egg white does not fall, leaving even hard foam.
The second step to stir the egg yolk paste, mixed with three times in the egg whites, stir with a whisk evenly, stirring time can not be too long, can not play gluten, if the play gluten, will affect the cake up the effect. Rice cooker press "cooking" warm up about 10 seconds, the bottom of the pot can be a little bit of cooking oil, touch evenly on the spot in the whole place to prevent cake sticky pot.
Pour into the mixing of a good egg paste, squatting a few pot, the bubble inside the shocked out. Press "cooking" 3 minutes or so will automatically jump to "insulation" Then open the rice cooker, the cake turned over. And then press the "cooking" 3 minutes later just fine!
If you do not take it out of the rice cooker, remove the rice cooker and pour the distilled water on the lid, which will affect the effect of the cake. The cake will shrink.
Egg yolk and egg white separation, egg yolk by adding about 60 grams of sugar, 4-5 tablespoons of milk. Stir with a whisk. (Add too much milk will be very thin, not easy to cooked.) You could choose a digital food scale to help you. I use the Adoric digital stainless steel kitchen scale.
Whisk to send egg white, graded by adding white sugar; hit into a large bubble bubble when the bubble, plus about 10 grams of sugar again to send egg white; to be smaller bubbles, sugar, all into the egg white, the second time to add sugar To send egg white; completely thick, no bubbles, the third time to join the sugar hit hard foam, the egg basin inverted, egg white does not fall, leaving even hard foam.
The second step to stir the egg yolk paste, mixed with three times in the egg whites, stir with a whisk evenly, stirring time can not be too long, can not play gluten, if the play gluten, will affect the cake up the effect. Rice cooker press "cooking" warm up about 10 seconds, the bottom of the pot can be a little bit of cooking oil, touch evenly on the spot in the whole place to prevent cake sticky pot.
Pour into the mixing of a good egg paste, squatting a few pot, the bubble inside the shocked out. Press "cooking" 3 minutes or so will automatically jump to "insulation" Then open the rice cooker, the cake turned over. And then press the "cooking" 3 minutes later just fine!
If you do not take it out of the rice cooker, remove the rice cooker and pour the distilled water on the lid, which will affect the effect of the cake. The cake will shrink.
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