How to make cheesecake in a rice cooker Homemade fluffy rice cooker cake

Good news without an oven! How to make cheesecake in a rice cooker? The key to using a rice cooker to make soft and fluffy cakes: 1. Using a rice cooker to make cakes means simmering, simmering, simmering! 2. When curling occurs, after excluding the problem of the egg whites not being whipped well, it is mostly because the temperature of the rice cooker rises too fast and the heating is uneven, causing the bottom and surrounding cakes to be cooked, but the middle cake is not yet cooked. . Therefore, the heating time of the rice cooker is shortened and the keeping warm time is lengthened, but the total time remains the same.

Ingredients:

100g cheese, 15g butter, 60ml milk, 40g cake flour, white sugar, 4 eggs

How to use a rice cooker Make cheesecake:

Introduce 100 pieces of cheese, 15g of butter, and 20ml of milk into a basin, stir evenly clockwise to form a cheese paste. Can be heated slightly to facilitate stirring.
Separate the egg white and egg yolk from 4 eggs. Remember: the container must be water-free and oil-free. Add 40ml of milk, 40g of low-gluten flour, and a small spoonful of sugar to the egg yolks, and stir gently clockwise to form an egg yolk paste. Note: Low-gluten flour should be sifted to prevent the formation of dimples.
Add the cheese paste to the egg yolk paste and stir gently clockwise to form a cheese yolk paste.
Add two drops of lemon juice to the egg white liquid and beat (you can use white vinegar instead of lemon juice), which is more conducive to beating the egg white into protein. Note: During the beating process, circles must be drawn in the same direction. This is the most time-consuming and labor-intensive project.
When the mixture forms big bubbles, add a spoonful of sugar. Continue to beat until the bubbles are more delicate and even, then add a spoonful of sugar. Finally, beat the egg whites until they become egg whites. Remember: the container for beating egg whites must be clean, dry, water-free and oil-free.
Add the beaten egg whites into the cheese yolk paste in three batches. Stir evenly from bottom to top, like stir-frying. Stir evenly and don't stir for too long.
Preheat the rice cooker. When the rice cooker switches from heating to keep warm, apply a layer of butter evenly in the pot to prevent it from sticking. Pour the cheesecake batter into the rice cooker, squeeze out any air bubbles and smooth it out. Turn off the power and simmer for 10 minutes, then cook on the quick cook setting for 4 minutes, simmer for 20 minutes, cook on the quick cook setting for 4 minutes, and simmer for another 10 minutes. Remember: Do not open the lid of the rice cooker during the steaming of the cheesecake, otherwise the cake will not rise.
When steaming cheesecake in a rice cooker, use a wet rag to cover the air outlet of the rice cooker so that the cake will not be too dry.
The most important thing about making homemade cakes with a rice cooker is "stewing"! It doesn’t need to be simmered for too long, otherwise the bottom of the cake will be too burnt. Note: Every rice cooker is different and the heating speed is also different, so you need to try it out many times.
The key to using a rice cooker to make fluffy cheesecake: 1. The egg whites must be beaten well. 2. Control the heat of the rice cookerprecise. In this way, rice cooker cakes can also be made with beautiful colors!