How to steam cake in rice cooker
Recently, rice cooker steamed cakes have become a hot topic on the Internet. Many people try to use simple methods to make delicious cakes at home. This article will introduce in detail the steps, techniques and FAQs for steaming cakes in a rice cooker to help you easily master this internet-famous delicacy.
1. Necessary ingredients for rice cooker steamed cakes
| Material | Dosage | Remarks |
|---|---|---|
| eggs | 4 | Room temperature eggs are better |
| Low gluten flour | 100g | Can be substituted with regular flour |
| white sugar | 80g | Can be adjusted according to taste |
| milk | 50ml | Can be replaced with water |
| edible oil | 40ml | Unscented oil is best |
| lemon juice/white vinegar | a few drops | For removing fishy smell |
2. Detailed steps for steaming cakes in rice cooker
1. Preparation
Brush the inner pot of the rice cooker with a thin layer of oil to facilitate demolding. Have all materials ready and make sure the tools are free of water and oil.
2. Separate egg whites and yolks
Separate the egg whites and egg yolks of 4 eggs. Note that the egg white basin must be clean and free of water.
3. Make egg yolk paste
Beat the egg yolks, add milk and cooking oil and mix well. Then sift in the low-gluten flour and mix in a zigzag motion until there are no lumps.
4. Whip egg whites
Add a few drops of lemon juice to the egg whites, add the sugar in three batches, and beat until stiff peaks form (lift the egg beater to form a small peak).
5. Mix the batter
Add 1/3 of the meringue to the egg yolk batter and mix evenly, then pour the mixture back into the remaining meringue and mix gently until completely combined.
6. Steamed cake
Pour the batter into the rice cooker and shake it a few times to defoam. Select the "cake" function or the "rice cooking" function and steam for 40-50 minutes.
7. Remove from the pot
Take it out immediately after steaming, turn it upside down and let it cool for 10 minutes before unmoulding.
3. Frequently Asked Questions
| question | Reason | Solution |
|---|---|---|
| Cake collapses | The egg whites are not beaten enough/the pan is not inverted. | Make sure the egg whites are beaten well and turn the pan over immediately |
| The cake won't rise | Egg white defoaming/excessive flour | Mix gently and control the amount of flour used |
| The surface is wet and sticky | Not enough steaming time | Extend steaming time |
| Burnt bottom | Temperature too high | Grease paper on the bottom of the rice cooker |
4. Tips
1. Using fresh eggs makes it easier to beat egg whites
2. If there is no low-gluten flour, you can use ordinary flour and cornstarch in a ratio of 4:1.
3. When the rice cooker does not have a cake function, you can use the rice cooking function, but be careful and observe
4. Raisins, nuts, etc. can be added to the batter to increase the flavor.
5. Cut into pieces after cooling completely to make the cuts neater.
5. Recommended innovative flavors
| Taste | Add materials | Dosage |
|---|---|---|
| chocolate flavor | cocoa powder | 15 grams |
| Matcha flavor | matcha powder | 10 grams |
| cheese flavor | cream cheese | 50g |
| Banana flavor | mashed banana | 1 stick |
Rice cooker steamed cake is a simple and delicious home-cooked dessert. By mastering the correct methods and techniques, you can easily make a soft and delicious cake. Hurry up and give it a try!
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