How to make rice cooker cake fluffy? Why does rice cooker cake collapse after baking?

The rice cooker is actually a very versatile kitchen appliance. In addition to cooking rice, it can also cook soup, noodles, porridge, etc. If you don't have an oven at home, you can also use the rice cooker to make lazy cakes, and the taste is not inferior to the oven. The most important thing about rice cooker cakes is that they are fluffy, so what are the tricks? How to prevent them from collapsing?

How to make rice cooker cake fluffy

For the batter, add 42 grams of water, 48 grams of soybean oil, and 20 grams of granulated sugar. Stir evenly without any particles. Sift 20 grams of corn starch, 60 grams of low-gluten flour, and add 60 grams of egg yolk. Stir evenly. Do not stir too much. Stir with a scraper and pick it up. The batter drips continuously and drips into the mixing bucket. The lines will not disappear immediately. At this time, the batter part has been processed. For the meringue part, add 130 grams of egg white, 60 grams of sugar, 2 grams of tartar powder, and 1 gram of salt. Beat until 8 layers of soft cocktail. Step 3. Take out one-third of the batter and mix it with the meringue, and then mix the remaining batter with the meringue. Put it in a container. Shake it lightly to exhaust the air. After the cake is baked, it needs to be shaken vigorously a few times. Turn it upside down to prevent the bread from being fluffy.

Why does the rice cooker cake collapse after baking?

Maybe the ratio is wrong. Generally, four eggs and six or seven spoons of flour are enough. It is best to use low-gluten flour. The egg beater and container should be clean without water and oil. The egg whites must be fully whipped to a creamy consistency.

The most important thing is that after beating the egg whites, mix them with the egg yolks in three times. Do not stir in a circle, only up and down. The time should not be too long, one or two minutes is enough. Otherwise the egg white bubbles will disappear.

Do not open the lid directly after baking. Turn the pot upside down and wait until it cools down before opening it. If you open the lid directly after baking, the cake will shrink.

Why does the rice cooker keep jumping to keep warm?

This is a normal phenomenon.

When the rice cooker jumps to the keep warm gear, you can wait for about 2 minutes, wait for the internal temperature of the rice cooker to drop, and then adjust it to the cooking button gear again, and you can make the cake normally... Or jump to the keep warm gear, then cover the vent with a towel, and simmer for 20 minutes before pressing the cooking button. It will be ready in 20 minutes. Open the lid, apply oil in the pot, and it will be easy to pour out. The base color of the cake is relatively soft and delicious. The cake is done.

Tips for making rice cooker cake

1. When mixing the batter and egg whites, do not over-stir them, otherwise the bubbles will be defoamed and the batter will not rise.

2. Do not brush the bottom of the rice cooker with oil, just put some oil paper on the bottom.

3. The pot of the rice cooker should not be too big. Generally, a 5-6 inch pot is most suitable.