Qifeng cake in rice cooker recipe-Chinese Food-best chinese food recipes-cooking food

Qifeng cake in rice cooker

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At the beginning of baking, the reason is very simple - make a delicious and authentic cake for sister meow. For the insecurity of surrounding food materials, it seems that there is a further sublimation after the birth of sister meow. Anyway, there is always a lingering concern about what to eat for her. This is also why you can buy it in Hong Kong. Anyway, you should run to Hong Kong to buy it for her. In the eyes of our parents' generation, this kind of alarmism is a kind of affectation. But there is no way. Sister meow makes me have more uneasiness about life - always want to give her better and safe food and supplies. Sister meow has several aunts. As for how many. It's a secret. However, it's a digression. The main reason is that aunts can't help taking her to play. They run all over the street with their aunts at the age of several months. And take baby to get rid of play. Inevitably take her to eat. Although Ms. meow is picky about food, she seems to have no resistance to cake.

Cooking ingredients

Cooking Steps

Step1:Protein isolate egg white. Tips containers must be oil-free and dry, otherwise it will affect the protein delivery.

Step2:Add 30g of sugar to the yolk. Stir and melt.

Step3:Add milk, salad oil and low gluten flour. Mix with turning and cutting. Mix ingredients evenly. Tips - be sure to use cutting, mixing and turning. Do not make circles. Otherwise, the flour will be stiffened and the final product will be affected. In addition, milk can be replaced by formula milk. Salad oil is more suitable for making cakes than ordinary vegetable oil because of its light taste.

Step4:Add 50g sugar in the egg white three times. After adding for the first time, use the electric egg beater. Whisk to fish eye foaming at low speed. Tips- after the first time the bubble was very large. It was like the size of a fish eye. So it is also called fish eye foaming.

Step5:Add the sugar for the second time. Beat until it foams. Tips the so-called wet foaming is to lift the eggbeater. You can see that the sharp corners in the eggbeater are soft and sagging. The sharp corners on the eggbeater are long.

Step6:Add the sugar for the third time. Add a few drops of lemon juice. Beat until stiff and foamy. Tips - rigid foaming is also called dry foaming. It means that you can see that the sharp corners in the egg beater stand upright without bending. The sharp corners on the eggbeater are also inverted triangle without bending. Lemon juice can remove the smell of egg. And make the cake soft and elastic. And the light lemon fragrance will also make people have endless aftertaste.

Step7:Brush a layer of vegetable oil on the inner of rice cooker. Preheat in cooking mode for 5 minutes. Tips - painting is for better demoulding.

Step8:The protein is added to the yolk paste in three times. The ingredients are mixed evenly by turning and cutting. Tips - the way to mix the batter is very important. Do not use the circle method to mix the batter. Otherwise, it will make the cake paste defoaming. The taste of the cake will be very hard.

Step9:Pour the cake paste into the rice cooker. Shake it lightly.

Step10:Cover the air outlet with a wet towel. Cook in the cooking mode for 40 minutes, and then simmer in the holding mode for 20 minutes. Tips - the cooking time and mode of each electric rice cooker are different. The cooking time is about 40 to 45 minutes. Cover it with a wet towel. It can prevent water loss and make the cake more soft.