Are Cakes Often Made into Pancakes? Many Attempts Fail Due to Egg Foam Stabilization, Share 5 Ways to Make Perfect Cakes
Recently, electric rice cookers have become very popular for making cakes, but many attempts have failed due to various factors, such as protein foam stabilization, collapse and shrinkage issues, mixing methods, and cake fluffiness. Many friends have also reported using electric rice cookers to make pancakes. Today, let's introduce you to the method of making cakes in an electric rice cooker, share some small knowledge points and tips to ensure that electric rice cookers can also produce beautiful and soft cakes.
1When making cakes, it's easier to whip fresh eggs. If the eggs have just come from the refrigerator, you should let them sit at room temperature first. Tip: Country eggs have smaller size and less egg yolk, compared to ordinary eggs, they are easier to whip.
2The container used to hold the egg whites must be dry, without water or oil, and without mixing in any egg yolk, as this will affect the whipping.
3Next is the problem of making protein foam. Many cake failures are due to protein foam not being whipped properly.
Protein foam whipping includes wet whipping, medium whipping, dry whipping, and over-whipping.
Wet whipping: When you lift the protein foam, it will have a certain shape, basically a long, curved hook shape, with a large hook. The foam will not stick to the bowl.
Medium whipping: After wet whipping, it will gradually transition to medium whipping. Compared to wet whipping, the angle of medium whipping is much smaller.
Dry whipping: When you lift the protein foam with the whisk, it will stand up straight with a pointed tip. The whipped protein foam is delicate and shiny, and it can stick to the bowl. If you invert it, it won't fall off.
Dry whipping is the best state for making cakes. If you continue to whip, it will be over-whipped.
4After the protein foam is whipped, you should quickly and evenly mix it with the egg yolk mixture. Here, you need to pay attention to the technique. We usually use it to stir when cooking, so it starts to collapse from the moment the protein foam is whipped.
5After mixing evenly, shake three times to remove the remaining bubbles.
Making cakes in an oven:
1If you make cakes in an oven, you should start preheating the oven while whipping the protein foam. It's not effective if the oven is preheated before the protein foam is whipped.
2When baking, don't take the cake out of the oven in the middle, otherwise the surface will be uneven. After baking, let it stand to dissipate heat and then invert it to cool.
Electric Rice Cooker Cake
1When making cakes in an electric rice cooker, you need to preheat the same way as when using an oven, preheating for two or three minutes.
2For old electric rice cookers without a cake function, you can use the rice cooking key. After pouring in the cake mixture and shaking out the bubbles, cover the outlet with a damp towel. If it stops midway, press the open button once. After finishing, unplug it and let it cool for about 20 minutes.
Conclusion: Compared to cakes made in an oven, cakes made in an electric rice cooker are more moist and soft, with a better taste. It's been so long since I've been home, so it's better to make some cakes to eat. I'm Food Two Hairs, and I share a home-cooked meal with you every day. If you like my food, please follow me. Click on my head to enter my homepage for more exciting and beautiful video tutorials.
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