No Beater No Oven

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Baking is such a fulfilling art. The pleasure lies in seeing results in just few hours and how the aroma gets filled up giving out the sense of contentment and pride. I know how it feels, when the recipe reads ‘beat on medium high speed’, when we really don’t have a beater. And to bake in the oven on 180 degree C, when there is really no oven at home. Should you really stay back and not enjoy the pleasure of baking?

This post is just for all my friends who would love to bake without an oven or a beater, and most likely for all the first time bakers. Check these and you’ll love to see the results perfect than the cakes baked in oven. The texture of the cakes is outstanding and it doesn’t dry up the cake which is the best thing here.

This is the basic vanilla cupcake recipe, the simplest of all and best suits a beginner. Once you get used with the process of baking you could just go on.

The method is basically using your normal kitchen pressure pan /pressure cooker to generate dry heat, yet not with pressure but by letting out air using the pressure vent. There are but limitations on this method with the size of the mould, or you can’t use a muffin tray and bake up 12 cupcakes at the same time but you will love to bake this way as a beginner!

Ingredients:

  • 1 ½ (200 gms) cups of flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ (60 ml) cup milk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, at room temperature
  • 2/3  (130 gms) cups caster sugar
  • ½ (100 gms) cup unsalted butter, at room temperature

Method:

1. Get a normal pressure pan and fill it up with 2 inches of dry sand.

Step 1

 

2. Place a plate on top of the sand (Preferably the plate that comes along with the pressure pan).

Step 2

3. Cover up the pressure pan and do NOT place the pressure regulator/vent weight and place the pressure pan on stove top on high flame (or 200 degree C on induction stove) for about 10 minutes. This is the pre-heating of oven phase.

Step 3

4. Line up individual muffin cups with paper liners or butter the cups and dust them with flour and tap out excess flour.

Step 4

5. Place the butter in a large bowl and beat using a wire whisk until the butter is light.

Step 5

6. Add the sugar on butter and beat again using wire whisk.

Step 6

7. Beating butter and sugar is the crucial part of the batter preparation. This needs lot of patience and energy. Beat for nearly 5 minutes until butter and sugar becomes creamy and fluffy.

Step 7

8. Add the eggs one by one and beat well using your wire whisk after each addition.

Step 8

9. Add pure vanilla extract and beat well again until it is combined.

Step 9

10. In a separate dry bowl, whisk together flour, baking powder and salt to get them mixed well with each other.

Step 10

11. Divide the flour mixture into 3 parts. Add the first part of flour mixture into the wet ingredients and beat using the wire whisk until it combines without any lumps.

Step 11

12. Divide the milk into 2 parts and add the first portion of milk and  beat just until it gets combined.

Step 12

13. Add the second part of the flour mixture and beat until the lumps are removed.

Step 13

14. Add the second part of the milk and beat just until it gets combined.

Step 14

15. Now add the final part of the flour mixture and beat just until it gets mixed up well and lumps are removed. Do not overbeat after this step.

Step 15

16. That’s a beautiful, thick batter that will give you great cakes.

Step 16

17. Spoon the prepared muffin cups with 2/3rds full of the batter.

Step 17

18. Open the lid of the pressure pan that was pre-heated, and place the muffin cups with batter, in the plate that was kept above the sand layer. Place as many cups as possible maximum of 5 and larger pressure pans allow 7 cups to be placed.

Step 18

19. Close the lid of the pressure pan again and do not place the pressure regulator /vent weight and let it cook on stove top on simmer ( for induction stove on 180 degree C) for about 20 to 25 minutes.

Step 19

20. The cakes are done when the top of the cake is well raised, firm to touch, golden brown colour, a toothpick inserted into the center of one cupcake comes out clean.

Step 20

21. Remove each cup out of the pressure pan using kitchen tongs and let them cool on the cups for 5 minutes and then transfer them to wire racks to cool completely.

Step 21

22. Once the first set of 5 cupcakes are done, place the next set of 5 cups and bake them following the same process until all cups are done.

 Notes:

  • The same batter could be used to make 8 inch round or 7 inch square cakes. The cake moulds should be lined up with parchment paper and then the parchment paper should be greased with butter. You could as well butter the mould all sides and then flour the mould fully and dust out the excess flour. Pour the prepared batter into the moulds and bake in the pressure pan for nearly 45 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • You can bake any recipe following the steps and make cupcakes, muffins, cookies and cakes using mould sizes that fits into your pressure pan.

Limitations:

  • Baking time is more because all cupcakes could not be baked at the same time. This is not energy efficient and is time consuming as it takes 2 to 3 times of baking time than the oven.
  • Not all shapes and sizes of cake moulds could be used in this method.
  • Beating up using wire whisk gives you a beautiful batter, still beating up egg whites to rise for sponge cakes cannot be done using hands.
  • Beating up for frosting doesn’t give as effective results as they get beaten up in your electric beaters.

Inspite of all these limitations, you will love the cake that makes a great treat for your family. Do try and feel proud!

No Beater No Oven

Ingredients

  1. • 1 ½ (200 gms) cups of flour
  2. • 1 ½ teaspoon baking powder
  3. • ¼ teaspoon salt
  4. • ¼ (60 ml) cup milk, at room temperature
  5. • 1 teaspoon pure vanilla extract
  6. • 3 large eggs, at room temperature
  7. • 2/3 (130 gms) cups caster sugar
  8. • ½ (100 gms) cup unsalted butter, at room temperature

Instructions

  1. Get a normal pressure pan and fill it up with 2 inches of dry sand.
  2. Place a plate on top of the sand (Preferably the plate that comes along with the pressure pan).
  3. Cover up the pressure pan and do NOT place the pressure regulator/vent weight and place the pressure pan on stove top on high flame (or 200 degree C on induction stove) for about 10 minutes. This is the pre-heating of oven phase.
  4. Line up individual muffin cups with paper liners or butter the cups and dust them with flour and tap out excess flour.
  5. Place the butter in a large bowl and beat using a wire whisk until the butter is light.
  6. Add the sugar on butter and beat again using wire whisk.
  7. Beating butter and sugar is the crucial part of the batter preparation. This needs lot of patience and energy. Beat for nearly 5 minutes until butter and sugar becomes creamy and fluffy.
  8. Add the eggs one by one and beat well using your wire whisk after each addition.
  9. Add pure vanilla extract and beat well again until it is combined.
  10. In a separate dry bowl, whisk together flour, baking powder and salt to get them mixed well with each other.
  11. Divide the flour mixture into 3 parts. Add the first part of flour mixture into the wet ingredients and beat using the wire whisk until it combines without any lumps.
  12. Divide the milk into 2 parts and add the first portion of milk and beat just until it gets combined.
  13. Add the second part of the flour mixture and beat until the lumps are removed.
  14. Add the second part of the milk and beat just until it gets combined.
  15. Now add the final part of the flour mixture and beat just until it gets mixed up well and lumps are removed. Do not overbeat after this step.
  16. That's a beautiful, thick batter that will give you great cakes.
  17. Spoon the prepared muffin cups with 2/3rds full of the batter.
  18. Open the lid of the pressure pan that was pre-heated, and place the muffin cups with batter, in the plate that was kept above the sand layer. Place as many cups as possible maximum of 5 and larger pressure pans allow 7 cups to be placed.
  19. Close the lid of the pressure pan again and do not place the pressure regulator /vent weight and let it cook on stove top on simmer ( for induction stove on 180 degree C) for about 20 to 25 minutes.
  20. The cakes are done when the top of the cake is well raised, firm to touch, golden brown colour, a toothpick inserted into the center of one cupcake comes out clean.
  21. Remove each cup out of the pressure pan using kitchen tongs and let them cool on the cups for 5 minutes and then transfer them to wire racks to cool completely.
  22. Once the first set of 5 cupcakes are done, place the next set of 5 cups and bake them following the same process until all cups are done.
http://www.fondbites.com/no-beater-no-oven/

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