Chinese Food
Tea cake in rice cooker
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In the process of learning the Western baking course, I have gained a lot; I have learned a lot of basic knowledge that I didn't know before and often ignored. I have also carefully taken a lot of class notes. The teacher interleaves the theory class with the practice class, and the practice class is also more than the theory class. So it is very popular with the students ~ ~ ~ after class spare time. Many people give up the rest and buy their own food. Then use the equipment provided by the school to practice; there are many students, but only one professional bakery big oven is not enough. I suggest that you can practice the making process with microwave oven and electric rice cooker first, but many students don't believe that those can also make cakes. This is not - this morning, a big sister came to school with an electric rice cooker on her back. Let me help her teach her how to use the electric rice cooker to make Qifeng cake. Ha ha. No way. We are students. Today we will be a baking teacher. We did it on site An electric rice pot version of Matcha
Cooking ingredients
Cooking Steps
Step1:Add sugar to the yolk. Stir until dissolve
Step2:Add milk. Stir wel
Step3:Sift in flour with low gluten in several times. Turn over evenl
Step4:Pour in salad oil. Mix well and set asid
Step5:Add a little salt and white vinegar to the egg white. Beat slowly until it is fish like. Add 1 / 3 sugar
Step6:Then add sugar twice. Turn to high speed to continu
Step7:Turn off the power. Hit the egg and lift the sharp corner
Step8:Brush the inner tank of rice cooker with oil, then turn on the power supply and preheat for 5 minute
Step9:Take 1 / 3 of the albumen paste and put it in the egg yolk lake. Mix well, then pour it back into the albumen basin
Step10:Mix well in the same way until it is thick. Then mix a small amount of cake and Matcha powder and put them in the flower mounting bag for standby
Step11:Pour the mixed cake paste into the inner liner of the rice cooker. Shake it gently for a few times. Shake out big bubbles
Step12:Use the mixed Matcha paste. Draw a circle on the surface of the cake past
Step13:Draw a pattern with a toothpic
Step14:Put it into the rice cooker. Start 2 cooking procedures. Keep it warm for another 40 minutes. Turn on the rice cooker when the time is u
Step15:Take out the inner liner. Put it on the reverse cutting boar
Step16:Turn the cake upside down. A complete mushroom shaped rice cooker is coming out with camellia cake
Step17:Cut the cake again - there is no collapse and the cake is very delicate
Cooking tips:1. In the process of mixing the cake paste - do not stir in circles. Instead, use the method of turning or cutting. It can be mixed evenly. 2. When there is no lemon juice in the egg white, white vinegar can be used instead. 3. The inner liner of the rice cooker - before filling the cake, brush oil and preheat it for about 5 minutes. 4. When baking the cake with the rice cooker - start the cooking procedure. When jumping to the heat preservation state, start the cooking procedure again. Then directly heat preservation for about 40 minutes 5. Time is up. Take it out and turn it upside down to get out of the pot. Because the oil is applied in advance, the demoulding is very convenient and delicious.
