How to make rice cooker butter cake

To be honest, it is very expensive to buy cakes outside. It is okay if you buy it occasionally, but if you want to eat it at home, you can actually make small cakes, such as rice cooker cake. You can guess the tools used to make it by listening to its name. Stir gluten flour, eggs, butter, sugar, almonds, etc. into foam, then pour it into the rice cooker and find the corresponding button. If there is no cooking button, press three times and the time is almost right.

Separate the egg yolk and egg white and put them into a clean, oil-free and water-free large bowl.

Use three chopsticks, add 2 to 3 tablespoons of sugar to the egg whites, then add a little salt (or a few drops of vinegar or lemon juice, choose any one), and beat in circles in one direction (never change direction!) until it becomes hard foam, that is, the egg whites will not fall out even if the bowl is turned upside down. This step is very critical. Whether the cake can rise depends on it! ! !

Of course, an electric egg beater is the most labor-saving. If you don’t have one, use a manual egg beater (spiral shape is best). If you don’t have either, use three chopsticks.

Add the whipped egg whites to the egg yolk paste twice, stir up and down, do not make circles, mix well and add a second time, until everything is mixed well; then use a spoon to make a cross on the cake batter, and turn the bowl with your other hand at the same time, this will defoam the cake batter; if you are patient enough, you can also use a toothpick to prick the bubbles one by one.

Apply a thin layer of peanut oil on the inner wall of the rice cooker, cover the pot and press the cooking switch. When the switch trips, slowly pour the cake batter into the pot and smooth it with a spoon. You can also pinch the pot and shake it a few times to make it flat (it is very hot, so pinch it with a cloth); then cover the pot and press the cooking switch again.

Pour in half of the creamy egg whites, stirring up and down instead of in circles

Pour in the mixed stuff, the finished product is like this, then pop all the bubbles

When the rice cooker switch trips again, ignore it, wait for about 15 to 20 minutes, and press it again; after the third trip, still ignore it; after about 20 minutes, open the lid and insert a toothpick into the cake to check. If the toothpick can be pulled out cleanly, it means the cake is OK and can be taken out of the pot; (If the toothpick is wet and brings out some cake foam, or if you think the cake surface is not dry enough, press the rice cooker switch again and take it out of the pot after ten minutes.

After the cake is slightly cooled, the side facing up is the bottom of the pan. It looks very beautiful with color.

Precautions

Make sure the bowl for egg whites and egg yolks is clean and free of oil and water.

When adding flour to egg yolk liquid, stir evenly up and down to make a paste

Beat egg whites in one direction until stiff peaks form

Add the egg whites to the egg yolk paste twice and stir evenly.

Pour the cake batter into the oiled and heated rice cooker, hold the pot with a cloth and shake it a few times to make it flat, then press the cooking button.