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本帖最后由 fnw2013 于 2013-8-15 11:14 编辑
似乎8楼这个方子的网站不好打开，我给拷贝一个：
So here is the recipe of my very first ricecooker cake, a handwritten recipe adapted from Gourmet Haven (link unknown).
Ingredients
200g butter
200 or 190g sugar (still too sweet for me, would like to reduce to 175g in future)
3 eggs
1 egg yolk
190g cake flour/plain flour
1/2 tsp baking powder
70g melted chocolate (melted in double boiler or in microwave on High for 1 min)
Method
1. Cream butter and sugar together till light and fluffy.
2. Mix in 3 eggs and 1 egg yolk, one by one.
3. Fold in sifted flour and baking powder.
4. Fold in melted chocolate (mix a little to create a spiral effect).
5. Pour mixture into a greased rice pot.
6. Press "COOK" in the ricecooker and allow to cook for 50-60 minutes at least 60 minutes.
（一个小时似乎不够，感觉蛋糕内部还是有点湿，所以我检查后再多烘15分钟，共用了75分钟）
7. Cool the cake for a while, then flip the cake out onto a plate.
Important Notes
1. Remember to remove any remaining rice grains from the rice pot before pouring in the cake batter as you definitely don't want your cake to end up a rice cake. 
2. Remember to grease the rice pot. No doubt the rice pot is non-stick, but you should still grease the pot slightly, no need to use too much oil/butter/baking spray as this is a butter cake which is high in fat content. It will slip out of the pot in a split second when you invert it. Use a plate to cover the top of the pot before you invert the cake. Do not use a knife to loosen the cake as you will risk damaging the non-stick surface of the rice pot.
3. Using my Toshiba RC10L-MI ricecooker, I pressed "COOK" until it beeps (9.02am->9.32am, 30 min), then I pressed "COOK" a second time until it beeps (9.32am->9.49am, 17 min), finally I pressed "RAPID COOK" until it beeps (9.49am->10.02am, 13 min), it took 60 min in total, just as expected. But the cake was still a bit wet in the middle, I should have pressed "COOK" or "RAPID COOK" again (a 4th time) when the cake was not well done in the middle after 60 min, but then I was rushing for time....
4. While the cake is steaming in the ricecooker, do not open and peep. Not until 60 minutes are over. Then you can open the ricecooker and check if it is cooked. First test with a toothpick by poking around, and then use your fingertip to press the centre of the cake to see if it is as firm as the sides. Usually the cake will be well-cooked and hence firm and springy to the touch at the sides. But if the centre of the cake is not well-cooked, it will be softer and denser than the sides. Flip the cake out into a plate and cut it into half. If the cake is not well-cooked in the centre, no worries, put the 2 halves back together, use a plate to flip it back into the ricecooker pot and press "COOK" and let it cook until it beeps. Then check using your finger again, be careful of your finger though
5. You know what, I was a smart-aleck. I took out half of the batter after step 3, and added the melted chocolate so that there was a portion of plain batter and another portion of chocolate batter. Then I tried to add alternating spoons of plain and chocolate batter, just like my oven-baked marble cake. But it didn't work very well for me, cos the batter was not fluid enough and I had difficulty achieving the spiral effect of a marble cake. On hind sight, I should have stuck to the original step (which I have written above) of just adding melted chocolate to the batter in step 4 and pour the whole batter into the ricecooker pot.
6. If you want something easier for a start, you can just leave out the chocolate and make a ricecooker butter cake using the same recipe. Cook for at least 1 hour. Easy peasy.
 
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狗仔卡
发表于 2013-8-15 09:23:39
楼主
