The electric pressure cooker is too slow to make cakes, and it is also inconvenient to clean. It takes time and effort, so I always want to change to an open fire pressure cooker. Later, I heard a friend recommend buying a new skilful spinning pressure fast cooker from Supor. It uses a 100kpa pressure speed increasing system, and the cooking temperature can reach 108 ℃ to 120 ℃, Compared with the ordinary electric pressure cooker, the cooking speed can be increased by more than 54%. The cake can be made in a few minutes, which saves time. In addition, this open fire pressure cooker is much more convenient than the electric pressure cooker in cleaning, so you don't have to worry about cleaning any more.
Operation method
Use the egg separator to separate the egg yolk and egg white into different containers (if the egg is taken out in the refrigerator, it should be placed at room temperature for a while).
The egg white should be poured into an oil-free and water free container for mixing. Add a few drops of lemon juice to the egg white and beat it until it is coarse (vinegar and lemon juice play a role in regulating the PH of the egg white, so that the egg white is easy to bubble. It is recommended to add white vinegar or lemon juice when making homemade cakes, which will not affect the color and taste, but also can neutralize the excessive egg flavor. In addition to adding lemon juice, vinegar can also be used instead.
Add white granulated sugar in three times to make it hard to foam. I see that there are very small vertical sharp corners when I lift the egg beater. If the protein foam does not drip, it will be hard to foam. (If you don't have an egg beater, use three chopsticks to beat hard and make it foamy, but it's very tired. It may be hard to beat)
Beat egg yolks well, add salad oil and milk in turn and mix well.
Pour the sifted flour and baking powder into the egg yolk paste, and mix well (if the sifting is not enough, the flour will be small particles, which is not conducive to mixing).
Pour 1/3 of the egg white cream into a bowl of egg yolk paste, and use a plastic spatula to cut and mix in an irregular way or stir well in the way of looking for the moon in a haystack. (Do not stir in circles, or the protein will defoaming).
Finally, pour the mixed batter into the protein cream container with two-thirds of it left, cross it with a plastic scraper or stir it well.
Put oil paper at the bottom of the rice cooker. You can put more layers of oil paper on it to prevent the cake from sticking to the bottom. Here I put 4 layers on it; Press the cook button to preheat the pan (if there is no oil paper, put a little oil on the bottom of the electric rice pan).
After preheating, pour in the batter and knock the rice cooker gently. This is to make the cake steamed without too many pores.
Press the cook button, and it will jump back to the heat preservation state in two or three minutes. We don't need to pay attention to it, and use a wet towel to cover the air outlet; Press the cook button again after holding for 5 minutes; Press it again 10 minutes after jumping back to the heat preservation state, and insert it with a toothpick 10 minutes after jumping back to the heat preservation state. If there is no sticky matter on the toothpick, it means it is cooked. The rice cooker I use is 750W, and there is no specific time here, so you should master it by yourself! If the toothpick is wet and brings out a little cake foam, or you think the cake skin is not dry enough, press the cook switch again, and the pan will come out ten minutes later. After taking it out, turn it upside down to cool, demould, cut it and enjoy it~!
