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What is the method of steaming a cake in a rice pot
A soft and delicious cake is the favorite of many people. Many busy friends will choose to have a glass of milk and a few soft and delicious cakes for breakfast, which is a nutritious and delicious breakfast. We usually choose to buy from other stores because we don’t have an oven at home, but in fact, a rice pot can also be used to steam cakes, and the cakes steamed this way are not only soft and delicious but also very nutritious and healthy.
Ingredients and details
Eggs 5, 100g flour, half a box of milk, appropriate amount of white sugar, difficulty simple, time one hour, taste sweet, craft steaming
How to make a steamed cake in a rice pot
1. The materials needed
Eggs 5, half a box of milk, appropriate amount of white sugar, 100g flour
2. Separate the egg yolks and egg whites and place them in two bowls without oil or water.
3. Add 5 spoons of white sugar to the yolk.
4. Mix the sugar evenly.
5. Add half a box of pure milk to the yolk.
6. Mix the milk evenly.
7. Sieve 100 grams of flour and add it to the yolk.
8. Mix it evenly to form a batter without lumps, set it aside and use it later.
9. Whip the egg white, add half a spoon of sugar after a few whisks, a little salt, and continue to whip.
10. Whip for a while longer and then add half a spoon of sugar and a few drops of lemon juice or white vinegar (to remove the smell of eggs).
11. Continue to whip the egg white and then add half a spoon of sugar (I added it three times in total, half a spoon each time, so a total of one and a half spoons of sugar in the egg white).
12. Continue to whip, forming a creamy texture like this (I’m exhausted after whipping for an hour, and I’ve used an hour just like this. If you have the energy, whip it a little longer, and it’s the best when it doesn’t fall off when the bowl is inverted).
13. Put half of the whipped egg white into the yolk batter first.
14. Mix the egg white and yolk batter well (be sure to mix it up and down, not in a circle, otherwise the air bubbles in the egg white will burst, and the cake will not rise).
15. Pour in the remaining half of the egg white and mix it evenly using the same method.
16. Coat the inner wall of the rice pot with oil (it’s better to have the inner wall coated with oil and a little extra at the bottom, as too little oil can cause burning). Put it in the pot and press the rice cook button to heat the pot.
17. After the rice cook button jumps to keep warm, take out the inner pot from the pot again (use a towel to separate it, it’s very hot) and pour in the cake batter from before. Then shake the pot on the ground a few times to shake out the air bubbles inside the cake.
18. Put the inner pot back into the rice pot, cover the lid, and press the rice cook button again. It jumps out in less than two minutes. After jumping, cover the vent with a damp towel and wait for 20 minutes.
19. Press the rice cook button again after 20 minutes, and it jumps out again in less than two minutes. Then cover the vent with a damp towel and wait for another 20 minutes for the pot to boil and the cake to be cooked (the steaming process is to press the rice cook button twice in total and then steam for 20 minutes each time).
20. Take out the inner pot of the rice pot and invert the cake onto the bowl.
21. Turn the other side over when eating.
