Can a rice cooker make cakes?

Ingredients: 4 eggs.

3 tablespoons flour.

6 tbsp milk.

4 tablespoons sugar.

A pinch of cooking oil.

The rice cooker makes the cake method.

Egg whites and yolks separated.

The process of beating egg whites is very important, in order to highlight the sweetness, add a little salt, then add a spoonful of white sugar, and let's fight!

Add another spoonful of sugar when it's a little thicker.

After about 20 minutes, the egg whites are beaten into a "creamy" shape, so that the chopsticks do not fall off when lifted. The chopsticks I used for the first time, but it was really strenuous, and it was recommended to use a manual or electric whisk.

Add 2 tablespoons of sugar to the egg yolk, 3 tablespoons of flour with a sharp edge, 6 tablespoons of milk, the flour is ordinary flour, I have used low-gluten flour, but I think it is still better than ordinary flour.

Beat the egg yolk and stir well, the flour is easy to form into small pieces, open patiently. Then add the beaten creamy egg whites and stir to combine.

The rice cooker press the cook button, preheat, and a little hot is OK. Then pour in a little oil and shake it so that it evenly coats the bottom and sides of the pan to prevent the cake from sticking to the pan. Pour the stirred cake batter into the pan and squat a few times to shake the bubbles out.

Press the cook button, it will jump to the keep warm setting for about 2 minutes, at this time cover the vent with a wet towel, let it simmer for 20 minutes, and then press the cook button, and wait another 20 minutes to get out of the pot

Just find a nice container and turn it upside down.

Eggs, flour, sugar, milk and noodles, brush the bottom of the rice cooker with oil, pour in the noodles and bake.

Upgraded cheesecake, rice cooker to make cake.

If you have always wanted to make cakes, but you don't have an oven, you might as well let the rice cooker help, the method is simple and easy to learn, and you will learn it as soon as you learn it.

Teach you how to make a cake with a rice cooker.

The rice cooker cake is sweet and soft, and is a baby's favorite.

You can make cakes with a rice cooker at home.

You can make fluffy and delicious cakes without water or an oven.

Rice cooker cake recipe: 50 grams of milk, 50 grams of oil, 30 grams of sugar, 5 egg yolks, 90 grams of low flour! 5 egg whites, a few dots of white vinegar, 50 grams of sugar.

Teach you to make cakes with a rice cooker, which tastes as delicious as a cake shop, and the method is super simple.

Fortunately, it was ready to go.

I've done it

However, it is different from what is sold in the cake shop

Prepare 2 eggs, 6 tablespoons of milk, 3 tablespoons of flour.

Separate the egg white from the egg yolk first, there can be no egg yolk in the egg white, so that the egg white can't be beaten, add some sugar to the egg white, so it's good to bubble, don't hit it with chopsticks, hit it with a whisk, and hit it with chopsticks will go crazy... Put some sugar after beating for a while, don't put too much, put it little by little, just beat it until it is creamy, and put it aside.

Add 6 tablespoons of milk, 3 tablespoons of flour, appropriate amount of sugar to the egg yolk, if you are a high-gluten flour, you can add a little starch to it, and I personally think it is better to use cornstarch.

Then stir well, and finally introduce it into the egg white, which is stirring can not be circled, and it should be drawn up and down until it is mixed well.

Heat the rice cooker a little, introduce the oil a little, it is best to have butter, it is okay to have no cooking oil, pour it in and cover the lid.

Press the cook button, let it cook for a few minutes, wait until it's hot, turn it back to keep warm, and then wait until it's not so hot and then press the cook button, and do it back and forth a few times, (otherwise it will burn off) and wait until it's cooked to eat Yes, add raisins or something to it to your personal taste

Can have been done with relative success.

Materials

6 eggs, 1 and a half cups of low-gluten flour medium paper cup, 80 ml of corn oil

90 ml of buffalo milk, 100 grams of sugar, and an appropriate amount of dried strawberries.

Steps

The yolk and egg whites should be separated, and the basin containing the egg whites should be free of oil and water;

Add a tablespoon of sugar to the egg yolk, the amount of buffalo milk and corn oil in the formula;

Use an electric whisk to stir evenly at low speed, no need to beat, just mix well;

Sift the low-gluten flour into the egg yolk mixture;

Use a rubber spatula to stir evenly from bottom to top, do not stir in circles, to avoid flour gluten;

The mixed egg yolk batter should be delicate, thick and smooth;

Dry the whisk head of the whisk and start beating the egg whites;

When the fisheye bubble appears, add 1 3 of the remaining sugar;

Then continue to whip the egg whites until they are thick and delicate and begin to appear lines, then add 1 3 white sugar;

Continue to beat until the lines are clear and obvious, then add the last 1 3 white sugar;

Continue to beat the egg whites until they are hard to foam, lift the whisk, and the egg beating head can be at a small right angle;

Put 1 3 beaten egg whites into the egg yolk batter, put the rice cooker liner into the pot, press the cook button to preheat for 5 minutes;

Mix evenly with a rubber spatula, still from bottom to top;

Pour all the egg yolks and egg white paste back into the egg white bowl;

Use a rubber spatula to continue to stir evenly;

The final batter should be delicate and smooth;

Open the rice cooker, take out the inner pot, pour the cake batter into the inner pot, and gently shake it twice to spread the cake batter evenly;

Sprinkle dried strawberries over the cake batter;

Put the liner into the rice cooker, cover the pot, and press the cake button, about 40 minutes;

After the rice cooker automatically ends the steaming function, simmer for another two or three minutes, open the lid and take out the inner liner, and the cake is ready;

Immediately turn the cake upside down;

After it cools to room temperature, turn it over and gently break off the cake with your hands and remove it;

Done, serve on a plate.

Tips Due to the different water absorption of different brands of low-gluten flour, you can adjust the dosage appropriately, as long as the egg yolk batter is smooth and dripping, thick and delicate;

When mixing the egg yolk batter and egg white egg yolk paste mixture, stir from the bottom to the top, just like stir-frying, do not stir in circles!

Corn oil can be replaced with salad oil, sunflower oil, blended oil;

Different rice cookers have different functions, please be flexible in your time;

If you don't have dried strawberries, you can substitute other dried fruits such as raisins, or you can use them at all.

Take 4 eggs, separate the egg whites from the yolks, and the basin containing the egg whites should ensure that there is no oil or water, and you can use some special tools, which are sold in the market.

Take the egg yolk part and add 50g of milk, 120g of cake flour, 30g of sugar and 30g of corn oil. Stir the egg yolk liquid, and if it feels thick, you can add some milk to ensure that the final stirred egg yolk liquid is in a liquid state.

Take the egg white, add a few drops of lemon juice, beat the egg whites on low speed with a whisk and add a spoonful of sugar. The whisk is dry at high speed, and when the whisk is lifted, the egg whites will not fall down on their own. Note that in the process of whipping egg whites, a total of 30g of sugar should be added.

Add the beaten meringue to the egg yolk paste twice, and turn it evenly up and down in slow motion, otherwise it will defoam and not rise.

After the rice cooker is preheated for 5 minutes, pour the stirred ingredients into the rice cooker and gently buckle twice to prevent bubbles. A wet towel is placed on the gas outlet of the rice cooker, and the cooking button is pressed, and it jumps back to the insulated state in two or three minutes, and we ignore it; Keep warm for 5 minutes and then press the cook button; Press it again after 10 minutes after jumping back to the keep warm, and then insert it with a toothpick after 10 minutes after jumping back to the keep warm. If there is no sticky thing on the toothpick, it means that it is cooked.

If the toothpick is wet and brings out some cake foam, or if you don't feel that the crust of the cake is dry enough, press the cooking switch again and it will be out of the pan after 10 minutes.

Ingredients: 5 eggs, 70 grams of low flour, 10 grams of matcha powder, 80 grams of sugar

2 3 drops of lemon juice, 40 grams of cooking oil, 50 grams of milk.

Steps

1] Separate egg whites and egg yolks;

2] Add 30 grams of sugar, 50 grams of milk, and 40 grams of cooking oil to the egg yolk bowl;

3] Beat with a whisk until emulsified (i.e., all materials are completely integrated);

4 ] Sift 70 grams of low flour and 10 grams of matcha powder into the egg yolk bowl;

5 ] Use a whisk to turn a few times at low speed until the powder is completely melted;

6 ] Now start beating the egg whites, first beat the egg whites until they are foamy, add 30 grams of sugar and continue to beat;

7 ] Beat until the egg whites become delicate, then add 30 grams of sugar;

8 ] Continue to beat until there is a small hill tip in the egg beater, and the egg white will not fall down;

9] Take half of the egg white and add it to the egg yolk basin, and mix well with the method of stirring up and down (be careful not to turn in circles, otherwise it is easy to beat the egg white and defoam or stir the flour into gluten, so that the cake will not come up);

10 ] Pour the mixed batter into the protein bowl, and continue to mix all the batter by stirring up and down;

11 ] Mixed batter;

12 ] Add an appropriate amount of oil to the rice cooker and preheat it for 2 minutes;

13] Pour the egg batter into the rice cooker;

14 ] Hold up the bottom and pat it vigorously a few times to shake out bubbles (so that the steamed cake will not have holes);

15] Put the pot back in the rice cooker;

16 ] Press the essence to cook (mine is a smart rice cooker, ordinary rice cooker can press the rice cooking button), wait for it to jump up and keep warm for 10 minutes, then press the fast cook button (ordinary rice cooker or press the rice button), wait for 10 minutes after jumping up again or keep warm for 10 minutes, then unplug the power, and wait for another 10 minutes to open the pot (so that the temperature will slowly drop, the cake will not suddenly retract when cold) After opening the lid, use a toothpick to tie it, if there is a cake crumb, it means that it is not cooked, continue to steam, if the toothpick comes out clean, That means the cake is cooked;

17 ] Steamed cake;

18 ] Take out the steamed and dug cake to cool After the cake is cool, cut it with a saw, do not cut it straight to the end, otherwise the cake will be flattened;

19 ] The cut finished product is soft, delicious and delicate.

Tips The protein basin must ensure that there is no water and no egg yolk, in case the egg yolk is accidentally dropped, it must be cleaned, and the egg whites can only be discarded;

The egg yolk must be beaten until emulsified and then added flour, and the flour should be sifted to ensure that there are no particles in the mixture, otherwise there is dry flour in the steamed cake;

The egg mixture must be stirred up and down, otherwise it is easy to get gluten, and the cake cannot be raised.

The lid cannot be opened in the middle of the steamed cake, otherwise the cake will be easy to retract due to sudden temperature changes, so be sure to open the lid after the temperature cools slightly, that is, unplug the power supply and wait for about 10 minutes;

The cake should be cut after it is cold, so that the cut can be kept flat and beautiful. If you master these essentials, you will basically be able to succeed.

How to make the rice cooker cake:

Ingredients: 5 eggs, 90g cake flour, 50g milk, 60g sugar, corn oil.

Steps: 1. Prepare the ingredients: low-gluten flour, 65 grams of fresh eggs in shell, caster sugar, milk, corn oil;

2. Separate the egg whites and yolks, and put the egg whites into a clean basin without oil and water;

3. Beat the egg yolk with your hand, pour in corn oil, mix it together, then pour in milk and beat evenly, and no oil star appears; Sift in cake flour;

4. Mix the flour and egg yolk paste evenly with the hand pump in an irregular direction, lift the hand pump, and the egg yolk batter will hang down like a ribbon; Set aside;

5. Use an electric whisk for egg whites, first make coarse foam at high speed, and add caster sugar in three times, respectively, after making coarse foam, after hitting delicate white foam, and after hitting white foam with more delicate lines; After adding caster sugar for the third time, the whisk changed from high speed to medium and low speed, so that the large bubbles in the egg white paste became small bubbles, and the egg white paste was delicate and shiny; When you feel that there is resistance to the whisk, turn off the whisk, and the meringue will have a small sharp angle or small angle;

6. Take 1 3 egg white paste into the egg yolk paste, stir evenly with hand pumping, and pour it back into the egg white paste basin;

7. The scraper is stirred from 2 o'clock to 8 o'clock, from bottom to top, the scraper operates in the clockwise direction, the basin rotates slowly in the counterclockwise direction, and the egg white paste and egg yolk paste are mixed evenly, presenting a delicate and shiny cake batter;

8. Clean the inner liner of the rice cooker in advance to ensure that there is no oil or water on the inner wall; Pour the cake batter into the liner and smooth the surface with a spatula;

9. The rice cooker has the "cake" function, just press it and wait for it to come out of the pot, if there is no "cake" function, you can use the braised rice function, the time is about 1 hour; Different rice cookers have different cooking time and power, please adjust the time according to the actual situation of the rice cooker;

10. When the time is up, no need to simmer, open the lid directly, take out the inner tank, and buckle it upside down on the drying rack;

11. The inner wall of the rice cooker is a non-stick layer, and after about 10 minutes, the cake will be automatically demolded, and there is no need to use your hands at all;

Ingredients: 150 g plain flour. 3-4 eggs, 60 grams of milk, granulated sugar, cooking oil. （

Method:1Separate the yolk of the egg from the white, 2. Beat the egg whites with a whisk, and when they turn into white foam, add about 10 grams of sugar to beat the egg whites.

When the bubbles become smaller, add sugar and beat the egg whites for the second time, when they are completely thick and there are no bubbles.

Add sugar for the third time until it is hard to foam, and insert three or one chopsticks into the egg white.

3。Add about 60 grams of granulated sugar, 3 tablespoons of flour and 4-5 tablespoons of milk to the egg yolk.

Adding too much milk will be very thin and not easy to cook. Whisk well and stir until the flour is free of powder.

4。Press "Cook Rice" on the rice cooker to preheat for about 10 seconds, and when the bottom of the pot is a little hot, you can pour in a little cooking oil and touch the whole place on the pot to prevent the cake from sticking to the pan.

5。Pour in the stirred custard and squat a few times to shake the bubbles out.

6.。Press "Cook Rice" for about 3 minutes, it will automatically jump to "Keep Warm", at which point turn on the rice cooker and turn the cake over.

Press "Cook" for another 3 minutes and you're done!