Chinese Food
Making mango Qifeng cake with rice cooker -- love for mom
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Since the last time I worked out a way to make pizza without oven for my friend, my friend put forward a new request - can I make cake without oven. ha-ha. Just in time. Mom gets up very early every day. After getting up, she must have a cup of coffee. It's also her habit for many years. It hurt my stomach to drink coffee on an empty stomach. Besides, my mother is old. Her gastrointestinal function is not as good as before. Therefore, light vegetable often prepares bread for her mother to eat with coffee. But mom's favorite is the combination of cake and coffee. Since I moved here to live with my mother, the oven has been kept in my house, so I haven't made cakes for a long time. I've heard that electric rice cooker can make cakes. But I haven't tried it. I asked my cousin yesterday. I took action immediately in the afternoon. Look, it's really good. The cake made by electric rice cooker tastes softer than that made by oven, and it's a little bit wet. This morning my mother tasted her favorite cake and coffee again. It's wonderful. Friends who love cake learn. Since then
Cooking ingredients
Cooking Steps
Step1:Separate the egg from the egg white. Be careful. There is no yolk in the egg whit
Step2:Cut mango into small pieces and beat them into mango puree
Step3:Use a scraper to grind the yolk. Add salad oil and mix well. Add condensed milk and mix well. Add milk and mango mud and mix well. Sift in 100g low gluten flour and baking powder. Mix well
Step4:Use the beater to beat the egg white into fisheye bubbles at low speed. Add 15g white sugar
Step5:Continue to use the beater to make soap bubbles at low speed. Add 15g white sugar. Continue to use the beater to make lines at low speed. Add 15g white sugar
Step6:At this time, the beater continues to beat the egg white at high speed until it is dry and foamy, that is, it pulls up the right angle without bending
Step7:Add 1 / 3 of the beaten egg white paste to the yolk paste, mix it up, down, left and right evenly; then add 1 / 3 of the egg white paste, mix it up, down, left and right evenly; it is better to add the remaining egg white paste, and mix it up, down, left and right evenly
Step8:Spread a thin layer of butter on the rice cooker. Press the cooking key. When it automatically jumps to the heat preservation position, take out the rice cooker. Scald your hands carefully (this step is equivalent to preheating the oven. Ha ha) and pour in the mixed cake paste. Knock it gently for several times to exhaust the air inside
Step9:Press the cooking button. It will automatically jump to the heat preservation in less than 5 minutes. At this time, cover a clean wet towel on the exhaust port of the rice cooker. 20 minutes later, press the cooking button again. It will automatically jump to the heat preservation in less than 5 minutes. Then cover the exhaust port of the rice cooker with the wet towel. 20 minutes later, it will be finished.
Step10:Let it cool down naturally after taking it out. It will shrink during the process of cake cooling. It will naturally separate from the inner wall of the rice cooker. It will come out with a button.
Cooking tips:Little tip - mango can also be added into the cake paste. But mom doesn't like the acid of the fruit very much. So this time, beat it into mango paste and add it. There's also a light mango flavor. When mixing the egg white paste and yolk paste, don't draw circles. Make sure to mix them up and down. This way, you can mix them evenly. After the second heat preservation, you can prick the cake slightly with toothpick. If there is no sticky one, that's OK. If there is still a little sticky, then heat preservation for about 10 minutes. There are skills in making delicious dishes.
