Chinese Food
Electric rice cake
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I borrowed a hand-held electric egg beater and made a rice cooker cake. It's very popular. I've made more than a dozen. It's some experience. I'd like to share my experience with you.
Cooking ingredients
Cooking Steps
Step1:Preparation work-11 weighing fine sugar - there is no standard measuring spoon. It can be replaced by a Chinese ceramic spoon. A flat spoon is about 15g. It can be put in 4560g, i.e. 4560g. It depends on the sweetness you like. If you use the measuring cup provided by the electric rice cooker, 1 / 4 and 12mm more fine sugar, it is about 50g; 12 put 4 eggs into the large stainless steel basin (to ensure the container is dry and clean, especially not allowed If you have no confidence in the freshness of the eggs, you'd better prepare another dry and clean bowl. Put in the eggs one by one to avoid any damage of the yolk and waste of all the egg liquid). 13. Pour in milk and vegetable oil in a small stainless steel basin. 14. Pull up the yolks one by one with an egg separator and put them in a small basin. 15. Use a spherical mixer to mix the oil and milk. Mix the yolks To blend (about 30 seconds) 16 sieve in low gluten flour and mix wel
Step2:Take the protein in the protein solution and add a pinch of salt. Then start sending 21 less protein. You can dip the egg basin slightly. Let the protein concentrate in the corner. Increase the area of the egg claw and egg contact. The egg claw goes to the 45 degree angle into the protein solution. Open the highest speed to reach the protein liquid and climb quickly. Cover the entire egg claw. Turn off the egg whisk. There will be a larger foam on the surface of the protein liquid. Bubble. Add 1/3 to the spinning sugar. 22, make the egg beater and protein liquid in a vertical state. Stick to the bottom of the bowl. Open the fastest. Strike the side quickly and circle. Until the big bubble is gone. Stop the machine. Add the 1/3 yarn sugar. Continue beating at high speed. When the egg claw is crossed over the protein, start the texture. Stop the machine. Add the last 1/3 yarn sugar. Send it to stop at the high speed and pull out the egg claw. Bubble; (if you think the text is not easy to understand, you can go online to find some videos of protein sending
Step3:Mix cake batter-31 use a scraper or star blender to add 1 / 3 of the albumen batter into the yolk batter. Mix gently (dilute the yolk batter. Prepare for the next two times of mixing). 32 then take 1 / 3 of the albumen batter into the yolk batter. Use the J-shaped method (insert the batter vertically with the scraper. Draw the direction from 12 o'clock to 6 o'clock. Use the scraper to shovel the cake batter along the edge of the basin to 9 o'clock. Use the reverse wrist to lighten the cake batte
Step4:
Cooking tips:Material description-1: 4 fresh eggs (the most common brown or white shell eggs; about 6065g for each skin; less protein for native eggs. Not recommended. If you have to use it, you may need 5 eggs) 2: 100g low gluten flour (no kitchen scale. You can shake the flour loose. Use the three or two meter cup provided by the electric cooker to gently dig a cup. Use the back of the knife to scrape it flat. About 95100g. Without low gluten flour, you can use 80% common 2 0% corn starch instead. Dumpling powder and strong powder have high gluten. Not applicable) 3. 5060g of fine sugar (the protein needs to be sent by fine sugar. 4. The four proteins need at least 35g of fine sugar. If there are family members who are not suitable for taking white sugar, you can consider adding the substitute sugar equivalent to 20g of fine sugar into the protein paste. And strictly control the eating amount) 4. 90g of milk (6 tbsp). If there is no standard spoon You can use a Chinese style ceramic spoon. One full spoon is about 15g.)
