How to Make Rice Cooker Cakes: Achieve a Light, Soft, and Non-Collapsed Result – Even Kitchen Newbies Can Do It!
Recently, rice cookers have been trending, with many netizens making rice cooker cakes. However, many people have struggled to make them successfully. In fact, rice cooker cakes are not difficult to make if you master some key techniques, ensuring your cakes will taste great, even rivaling those from cake shops.
This issue of culinary tutorials, Tianjian Cuisine Workshop is also preparing to share with you the production ratio and method steps for rice cooker cakes. If you love cake, come and watch!
Before starting the actual production, we first need to prepare the ingredients: 200g of flour, 5 eggs, 1 box of milk, 1 teaspoon of vinegar, 60g of sugar, and 40g of vegetable oil.
Step 1: Before making the cake, prepare 2 water-free, oil-free basins. First, beat the eggs into the basins, ensuring the yolks and whites are separated.
Step 2: Add 40g of vegetable oil to the yolks and then stir evenly with a spatula. Then sift in 200g of flour and stir evenly again. Finally, the batter should resemble thick yogurt.
Step 3: Add a few drops of vinegar to the egg whites, then add 20g of sugar. Use an electric mixer to beat the egg whites into a large foam. Then add another 20g of sugar and continue beating until the egg whites turn from large bubbles to small bubbles and become white. Then add 20g of sugar and continue beating until the egg whites are thick with streaks, and if you lift them up with a small pointed corner, they won't disappear—that's when they're ready.
Step 4: Pour half of the mixed yolk batter into the meringue and stir evenly with a spatula. When stirring, be sure to stir up and down, left and right, and stir to the bottom each time. Do not stir, as stirring will cause the meringue to collapse, resulting in a sunken cake. After stirring evenly, pour the mixed cake batter back into the basin containing the other half of the yolk batter and stir evenly again.
Step 5: Prepare an 8-inch cake mold, then brush with oil and pour in the mixed cake batter. Then shake the mold to remove large bubbles and return it to the rice cooker. Start the cooking function until it stops.
Step 6: After the rice cooker stops, let it sit for 5 minutes before taking it out. Then demold it on a cutting board, cut it into small pieces, and enjoy!
This fluffy and, fragrant cake is now complete. When you take it out, the bottom has a slightly burnt aroma, and it's soft and fluffy, just like a cake baked in an oven. If you love cake, try making it yourself! You won't be disappointed.
Okay, friends! This issue of culinary tutorialRice Cooker Cakeis shared here. If you have any steps that are unclear while reading this tutorial, please leave a message in the comments section below, and I will answer you immediately. If you have any better suggestions or better recipes, you are also welcome to leave a message and share them!
Of course, if you want to learn but don't have time now, you can also save it first! I am Tianjian Cuisine Workshop, sharing delicious food with you. Thank you for reading. See you next time!
