A Few Eggs, Half a Bowl of Flour – Simple and Delicious, Crushing Steamed Buns and Dumplings
Have you all noticed recently that flour-based delicacies are particularly popular? As soon as you open a hot search, they are all cakes, oil sticks, steamed buns, and custard tarts, and the raw materials all require flour.
Flour is easy to store and not prone to expiration, it can be made into many styles, and now that people are staying at home, both culinary masters and kitchen newbies are particularly fond of it.
Let's take a look at what Lin recently achieved in the last few days, and even my mother said I've become much more handy recently, thanks to me secretly connecting with the master chef and following his techniques to make pastries, and there hasn't been a failure!
And what I'm most proud of is that I succeeded in making a creamy, tender, and golden-yellow rice cooker cake! When it comes out of the pot, the whole family gathers around and praises it three times, 'Fragrant! Fragrant! Fragrant!'
The egg whites were beaten just right, without any fishy smell. It tasted like cotton candy, light and fluffy. Because I also added nuts, dried cranberries, and dried grapes, the texture was even richer.
Let's teach you how to make it below!
Rice Cooker Cake
- Ingredients -
Eggs 3
Low-gluten flour 60g
Milk 30g
Vegetable oil 30g
Sugar 75g
Lemon juice 1.5g
1Prepare the ingredients, separate the egg yolks and egg whites, add the egg yolks to the oil and beat until emulsified, add milk and mix well, add sugar and mix well, sift in the low-gluten flour, and stir until no white particles remain.
2When adding the egg whites to the batter, pay attention not to stir, but to use a folding method, as stirring will easily dissipate the beaten egg whites, making it easy for the cake to have a fluffy and nutritious texture.
3If you have the conditions, you can pre-grease some butter in the rice cooker wall, which can prevent the baked cake from sticking to the pot, it's better than using vegetable oil, and it can increase the sweet and fragrant flavor. Note that when the cake is baked, it should be inverted out.
Cooking Tips
1When separating the egg yolks and egg whites, prepare a bowl, a funnel, and pour the eggs into the funnel, the egg whites will automatically remain in the bowl, or use a separator directly, which is more simple and convenient;
2When adding the beaten egg whites to the batter, pay attention not to stir, but to use a folding method, as stirring will easily dissipate the beaten egg whites, making it easy for the cake to have a fluffy and nutritious texture.
3If you have the conditions, you can pre-grease some butter in the rice cooker wall, which can prevent the baked cake from sticking to the pot, it's better than using vegetable oil, and it can increase the sweet and fragrant flavor.
