I just bought a new rice cooker these two days - Zhenmi UFO rice cooker pressure cooker, and I can't wait to try this cost performance. I bought this function is more complete, a pot of dual use, two inner tank, can be used as a rice cooker can also be used as a pressure cooker, when the rice cooker can be steamed cake, porridge, steamed rice or whatever, when the pressure cooker is used, it must be a variety of stews, I think it is quite convenient.
Before sending a picture is about my stewed pig's trotters, tested its cooking function, the most surprising thing to me is that it can be automatically vented, the safety is very good, and you can add dishes at any time in the middle, for me, a housewife with a bad memory, this function is simply too important.
After testing the function of the pressure cooker, today is definitely to test the function of the rice cooker, the most test of the rice cooker should be steamed cake, of course, I have also sent a rice cooker to make a cake tutorial before, but there are still many friends easy to fail, steam the cake into "egg cake", today is just a detailed tutorial, and share it with you.
Both a rice cooker and a pressure cooker are purchased for ¥899
<h1 class="pgc-h-arrow-right" > rice cooker cake</h1>
【Ingredients: 4 eggs, 60 grams of sugar, lemon juice to taste, corn oil 30 grams, milk 40 grams, low gluten flour 120 grams
【Production:】
1: Beat 4 eggs at room temperature in a dry and clean container, add a little lemon juice or white vinegar to remove the egg smell, and beat the eggs with an egg beater and stir well.
2, after a one-time add 60 grams of white sugar, beat the egg in the middle and low grades of the egg beater, until the white viscous lift up the egg beater painting pattern is not easy to disappear the state.
3: At this time, sift 120 grams of low-gluten flour, use a scraper to mix well and set aside.
4: Prepare another container, pour corn oil and milk together and stir well, add a small amount of cake paste into it and stir again.
5: Finally, pour the mixed milk corn oil mixture into the cake batter three times, and mix thoroughly each time before pouring again.
6, the rice cooker preheated in advance, the cake paste from a high place in the inner tank, my rice cooker has a cake key mode, directly select the cake key to stuff for 50 minutes.
7, after the time is directly taken out, upside down put cold cut pieces, fluffy soft and elastic, and low oil and little sugar taste is also very good.
<h1 class="pgc-h-arrow-right" > Erha has something to say:</h1>
❤ If you use an ordinary old-fashioned rice cooker to make a cake, it is also necessary to heat the empty pot of the rice cooker, which is equivalent to the preheating function of the oven. Here's how:
1) Before you start beating the eggs, you have to preheat the pot, brush the oil in the rice cooker liner, press the cake key when there is a cake key, press the steaming button if you don't, start the empty pot preheating, and the preheating time is the time when you prepare all the ingredients.
❤ Ordinary rice cooker directly press the steaming button to steam the cake, when steaming, the air outlet is covered with a wet towel, steamed for 20 minutes and then taken out.
❤ If the eggs are refrigerated, they can be placed at room temperature or soaked in warm water for 5 minutes before use, and the time spent directly with refrigerated eggs will be a little long.
❤ Lemon juice or white vinegar must be put away, if you do not put it, the cake will be very fishy.
❤ Corn oil can be replaced with sunflower oil and other less odorous edible oils, peanut oil or soybean oil is not recommended.
❤ Milk can be replaced with water, but the taste is not as good as milk.
❤ Low gluten flour can be replaced with medium gluten flour and will taste slightly worse.