Rice cooker yogurt cake recipe

Plug in the rice cooker.Prepare a yogurt cake with an electric rice cooker.This simple and delicious dish is very common at home.However, to make it taste great, the method and steps are crucial.Below, cooking website editors will explain how to make this yogurt cake using an electric rice cooker. Electric Rice Cooker Yogurt Cake recipe:Let's talk about the ingredients first. 110 grams of low flour3-5 drops of lemon juice Prepare two large bowls; the bowl for the egg whites should be oil-free and dry. First, separate the egg yolks and the whites (if unsure, you can crack the eggs into one bowl and use a thin stainless steel spoon to transfer the yolk to another).Add 30 grams of sugar to the yolk bowl, along with 50 grams of vegetable oil and 200 grams of yogurt. Whisk until the sugar dissolves and the ingredients are well combined.

Sift in 110 grams of low flour into the yolk mixture.Mix gently with a spatula or whisk, then use a slow speed to blend briefly; stop before lumps form (over-mixing can develop gluten). Add lemon juice to the egg whites and start whipping them.

Whip until they form large bubbles, then add 30 grams of sugar.Continue whipping until the foam is fine and firm, then add another 30 grams of sugar. Keep whipping until you can hold a peak with the whisk, and the bowl will not drip when turned upside down.

Transfer some of the whipped whites into the yolk mixture and gently fold them together (do not stir in circles to prevent deflation or gluten formation).

Pour all the batter back into the remaining whites; use gentle folding motions to combine thoroughly without overworking.The combined batter is ready. Grease the inner pot of the rice cooker lightly with oil and preheat it for 2 minutes until warm. Pour in the batter and tap the base of the pot to release any air bubbles; this prevents porous areas in the cake.Place the pot back into the rice cooker. Cook according to the "cooking" function (or press the regular cook button for a standard electric cooker), then switch to quick cooking mode after 10 minutes, and do another round of quick cooking followed by a rest period.

Check if the cake is done with a toothpick; if it comes out clean, it's ready. If not, continue cooking until set.Once cooked, lift the pot to help release any trapped air from the cake. Let the cake cool slightly before cutting (otherwise, the cut surface will be messy).

Use a sawing motion when cutting; avoid pressing down to prevent flattening.

Here's a photo of your perfect electric rice cooker yogurt cake.

Gently fold the mixture a few times, then use an electric mixer on low speed to mix for a few seconds until fully incorporated (do not overmix, or gluten will form).Flour. it's completely dissolved before proceeding (overmixing can cause gluten formation, leading to a cake that won't rise properly).gluten.

Now start beating the egg whites. Add a few drops of lemon juice to the egg white bowl first.lemon juice.

|Beat until large bubbles form, then add 30 grams of sugar.

|Continue beating until the egg whites are frothy and smooth, then add another 30 grams of sugar.

|Keep beating until the beaten egg whites hold a stiff peak when the beater is lifted (the bowl should not tip over when held upside down).

|Take some of the beaten egg whites and gently fold them into the yolk mixture using an up-and-down folding motion (do not stir in circles, as this can cause the eggs to deflate or form gluten, which will prevent the cake from rising properly).

|gently fold

|the combined yolk and white mixture carefully using the same up-and-down folding method. Be light-handed to ensure a smooth blend.

|mixed batter.

|Heat an electric rice cooker with a small amount of oil for 2 minutes until it is slightly warm.steam.

|gently pour the batter into the preheated rice cooker, tap the bottom several times to release any air bubbles.

|to ensure that the cake has no hollow spots after steaming.

|place back in the rice cooker.

|Press the delicate cooking function (for my smart rice cooker) or simply the cook function for a regular electric pot. Once it switches to warm, let it sit for 10 minutes, then press the quick cook function for another 10 minutes. Unplug and let it cool for an additional 10 minutes before opening.

|allowing the temperature to drop slightly will prevent the cake from contracting suddenly when opened.

|Check if the cake is done by inserting a toothpick; if it comes out clean, the cake is ready. If not, press the cooking function again until it is done.