No Oven Required, No Butter Needed: Easy and Successful Cake Recipe
Many mothers want to make cakes, and in previous video sharing of cake making, many friends also commented asking what to do if they don't have an oven. This time, we'll again make a recipe that doesn't require an oven.
There are many ways to make cakes without an oven. Previously, we've done the flat pan version, the steamer version, and now we'll give the rice cooker a chance. Using it to make cakes is convenient~
Take a closer look, the rice cooker is actually very suitable for making cakes. It's controllable in terms of time, and it's also self-contained as a 'mold'. Just pour in the batter, cover it with the lid, and press the power on and wait.
A circle of golden yellow skin, steaming hot, and radiating the aroma of eggs and milk, with a soft and fluffy texture that is no less than that of cakes baked in an oven.
Without an oven, and without butter, choose the simplest and easiest recipe to make delicious cakes. Try it out now!
Ingredients:
Eggs: 4
Low-gluten flour (cake flour): 120g
Milk: 100g
Corn oil: 40g
White sugar: 80g
Lemon juice: a few drops
1, Prepare two containers and 4 eggs
2, Separate the egg yolks and egg whites, and the egg whites must be in a container without oil or water
3, First make the egg yolk paste, and prepare another container, mix milk and corn oil, and stir evenly
4, Pour in low-gluten flour (cake flour), and stir until there are no particles. If you have a sieve, you can sift it for easier stirring and a smoother texture.
5, Add the egg yolks in two batches, and stir until smooth
6, As shown in the picture
7, Add a few drops of lemon juice to the egg whites
8, In the egg whites, gradually add white sugar, using an electric whisk at high speed to beat
9, Beat until small peaks form when lifting, as shown in the picture
10, Take out the inner pot of the rice cooker and preheat it (open to rice cooking mode or other mode)
11, Add one-third of the meringue to the egg yolk paste, and gently fold it in using a folding and cutting method, just like cooking, don't stir in circles to avoid defoaming
12, After mixing, add another one-third of the meringue, and quickly cut it evenly
13, Finally, pour it into the remaining meringue and stir it until smooth, give it two shakes to eliminate bubbles. At this time, the batter should be fluffy
14, Brush oil on the bottom and sides of the inner pot of the rice cooker for easy demolding
15, Pour in the batter
16, Put the inner pot into the rice cooker. If there's a cake mode, open it. If there's no cake mode, open the rice cooking mode. Cover the outlet with a damp towel
17, About 30 minutes later, finally steam it for 5 minutes before taking it out. Don't open the lid to 'observe' during this time, it will immediately shrink back into a pancake
Taste the deliciousness!
Mom's rambling thoughts:
1, Theoretically, you can pull this step with your hands, but I'm too tired, and I basically never persisted. I suggest using an electric whisk instead.
2, I'm using a regular rice cooker. Some rice cookers have a cake function, which makes it easier to control. Some rice cookers skip to the keep-warm mode after pressing the rice cooking button for a few minutes, so you need to handle this type of rice cooker carefully. After reaching the keep-warm mode, cover the outlet with a damp towel and steam it for 20 minutes, then press the rice cooking button again, and steam it for 20 minutes after reaching the keep-warm mode. Don't open the lid during this time.
