Edible Culture - Cooker Cake

hello

Today let's see the pressure cooker cake

Materials:

3/4 cup flour

250 to 300 grams of condensed milk (1/2 to 3/4 cup)

1/4 cup butter (unsalted)

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp vanilla essence

1/2 cup of baking soda (soda water)

2-3 cups of salt

Action:

1) Remove the ring and whistle from the pressure cooker. Put a layer of salt on the bottom of the cooker cover the pressure cooker and keep it on high flame. Heat for about 8 to 10 minutes. Do not add water to the cooker.

2) Then sift the flour, baking soda, and baking powder together. If there are small balls of baking powder, break them. Coat the inside of the cake with butter.

3) Combine softened butter and condensed milk in a deep medium bowl. Beat well with a hand mixer. Once the batter is combined, add 1/2 part flour and 1/2 part soda water to it and beat it with a hand mixer. Do not leave lumps of flour.

4) Then add the remaining flour soda water and vanilla essence and beat again. Another important thing is not to overbeat the mixture. Beat the batter as needed until it becomes very smooth. Overbeating makes the cake sink in the middle.

5) Pour the prepared batter into the cake tin. Tap the cake tin lightly (3-4 times) to remove excess air bubbles. The heat of the cooker should be medium. Open the lid of the hot cooker and place the cake in it with the help of a handle. Cover and bake the cake for 35 to 40 minutes. Do not open the cooker at all after 25 minutes. If the lid is opened in the middle while baking, the temperature inside the cooker decreases and the food does not bake as desired.

6) Open the lid of the cooker after about 25 minutes. Now the cake will look puffy but not cooked inside. Still, a toothpick should be pierced in the middle, if the batter is wet, let the cake bake for another 10-12 minutes.

7) After 10-12 minutes, pierce the centre with a toothpick. If the toothpick doesn't stick to moist batter and the toothpick comes out clean, the cake is considered baked. Remove the cake using a tongs.

After 5 minutes, take it out of the container and keep it on a grid. Once cool, cut with a knife and serve.

Notes:

1) Condensed milk should be increased as per preference. Betacha becomes sweeter in the above amount. Some may find it less sweet, so taste the batter when it is ready, and add a little condensed milk if needed.

2) Do not forget to remove the ring and whistle of the cooker. Also, do not add water to the cooker.

3) The cake should be of thick Hindalium. Do not take thin metal. Heat can cause the pot to crack.

4) If you want to make a cake in two colours, make 2 parts of the cake batter. Keep one part as it is, add 2 to 3 tbsp of dark cocoa powder and a little condensed mix to the other part. First, pour the reserved white portion into the cake tin. Add cocoa batter to it and bake.

5) First check whether nits remain in the cake tin cooker or not. Otherwise, nothing can be done if the cooker is small.

6) Fill the cake tin a little more than halfway with the cake batter. The pot should not be full so that the cake comes out of the pot when it blooms.

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