How to make bread in a rice cooker, how to make bread in a rice cooker

Precautions for rice cooker cakes:

1. All utensils should not carry water or oil, and hands should be kept dry.

2. The egg white liquid should not be mixed with egg yolk liquid, otherwise it cannot be beaten.

3. Stir the egg whites quickly in a clockwise direction until they reach the bowl upside down and will not slip off. When adding the beaten egg whites to the egg batter, add them in separate batches, turning them up and down when stirring.

4. The rice cooker should be preheated, and the air outlet should be plugged with a towel.

How to make cakes with a rice cooker, 1. Tools:

1. A rice cooker.

2. A hand agitator (electric one is better).

3. Two large bowls.

2. Materials: 1. 4 eggs 2, 100 grams of flour (10 grams of starch are added to it, which can reduce the gluten of the dough, and it is better to use cake flour);

3. 100 grams of sugar;

4. Raisins and other flavors can be added with a small point, or not added.

3. Production: 1. Put the egg yolk and egg white into two large bowls separately (this method can shorten the whipping time and is suitable for manual mixer);

2. Put sugar 1 3 into the egg yolk, 2 3 into the egg white;

3. Whip the egg yolk and stir it into a light yellow color (generally stir for 1 minute);

4. Whip the egg whites into a creamy shape (beat until the egg whites are able to rise up in the tip of the hand, this time can be long, beat until there is no egg liquid in the bowl, this step directly depends on the quality of the cake, if there is still egg liquid in the bowl, the cake will not swell, and become an egg cake);

5. Put the flour (sifted) into the egg yolk, stir gently (stirring too hard will cause gluten in the dough and affect the quality of the cake), after stirring, you will find that the dough is dough together (no need to add water);

6. Put the egg whites into 5 and stir evenly (you can't use a stirrer, the method is to use your hands to scoop up from the bottom of the bowl, repeat a few times and turn the direction, after about 2 minutes, you will find that the dough in 5 and the egg whites have turned into a paste, and then it's almost the same);

7. After the egg mixture is ready, you can smear a layer of oil on the inside of the rice cooker and pour the egg mixture into it. Cover the lid, press the "cook" button of the rice cooker, I don't know why it jumped to keep warm in about 5 minutes, waited for 2-3 minutes, pressed the cooking rice again, and jumped again after a few minutes, at this time you can smell the fragrance of the cake, open the lid, the surface is light yellow, a little taller than the original, poke it with chopsticks, if you can poke it in, and the chopsticks do not stick to the egg pulp, it means that it is okay. Take out the pan and flip it, and the cake can be brought down, and the bottom should be a little dark;

8. After cooling, you can decorate it with whipped cream. It is also OK if eaten directly

Teach you how to use a rice cooker to make super delicious nut bread.

You can make your own bread with a rice cooker.

Summary. 1.Separate the egg whites and yolks, add a little salt to the egg whites, add a spoonful of sugar, beat hard in one direction, and put another spoonful when thickened.

2.Beat until about 25 minutes, and the egg whites will be whipped into cream, and the whisk will not fall off.

3.Add 2 tablespoons of sugar, 3 tablespoons of plain flour, 6 tablespoons of milk to beat the egg yolks, stir well, add the creamy egg whites and stir well. Press the rice cooker button to cook, preheat, add a little oil, evenly coat the bottom and side of the pot, pour the cake batter in, squat a few times to shake the bubbles out, 2 minutes will jump to the heat preservation gear, simmer for 20 minutes and then press the rice button, and wait for another 20 minutes.

How to make bread in a rice cooker.

1.Egg whites and yolks are separated, add a little salt in the process of beating egg whites, add a spoonful of sugar, beat hard in one direction, and put another spoonful when it is thick. 2.

Beat until about 25 minutes, and the egg whites will be whipped into cream, and the whisk will not fall off. 3.Add 2 tablespoons of sugar, 3 tablespoons of plain flour, 6 tablespoons of milk to beat the egg yolks, stir well, add the creamy egg whites and stir well.

Press the rice cooker to cook the rice button, preheat, add a little oil, evenly coat the bottom of the pot and the edge of the pot, pour the cake into the paste, squat a few times to shake the bubbles out, 2 minutes will jump to the heat preservation mode, simmer for 20 minutes and then press the cooking button, and wait for another 20 minutes.

The materials for making bread are: high-gluten flour and dates, yeast, warm water, sugar, salt, eggs, cow cavity round milk, etc. Bread is an expanded and fluffy product made of flour, yeast, water, and salt as the basic raw materials, and is made by dough preparation, fermentation, molding, fermentation, fermentation, baking, and other workmanship.

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Here's how to make bread in a rice cooker:

Tools Ingredients: milk, all-purpose flour, 3 grams of dry yeast, 10 grams of butter, 1 whole egg liquid, 1 egg yolk, 15 grams of caster sugar, appropriate amount of maple syrup, appropriate amount of white sesame seeds, appropriate amount of vegetable oil, appropriate amount of meat floss, glass bowl, chopsticks, rice cooker.

1. Add dry yeast to the milk, stir and stir, and then add all-purpose flour while stirring.

2. Add the butter melted in advance, stir while adding the egg mixture, and then continue to add caster sugar.

3. Knead the dough, knead the dough until smooth, then cover with plastic wrap and ferment until it is twice as large.

4. Sprinkle dry flour on the cutting board to prevent sticking, then take out the fermented dough, knead and exhaust, and then cut the dough into small agents of uniform size, about 30-40g each. Roll the dough into a round shape and roll it out.

5. Roll up the dough and divide the rolled dough into two halves.

<>7. Cover the rice cooker with a lid and let the dough rise for 30 minutes, then brush the surface of the dough with a buried rock layer of egg yolk and sprinkle a layer of meat floss.

8. Set the rice cooker to cook the rice button, heat for 40 minutes, do not take it out immediately after the heating is completed, and then change to macro simmer for 3 minutes.

9. Take the bread out of the rice cooker, cut it into pieces, and serve. A simple rice cooker bent pork floss bun is done.

Rice cooker-style cakes.

Rice cooker to make cakes First of all, all the tools should be available at home, and the amount can be controlled with a spoon.

Step 1: Wipe all the water and oil in the two bowls with a napkin, and your hands should not get wet during the operation.

Separate the egg whites from the egg whites.

If you want to be sweet, add salt first...

Add a small amount of salt to the protein solution, a little bit is enough.

Add a full spoonful of sugar!

Use three chopsticks to start beating the egg whites. Tilt the bowl a little so that the chopsticks can maximize the contact with the egg white, and the fight will be twice the result with half the effort!

When it's all bubbles, continue to fill a spoonful of sugar. Keep fighting, hitting hard, hitting hard, not resting, until it becomes a hard foam. It's that the egg whites have been hardened, and if you turn the bowl upside down, the egg whites can't be poured down, and it's the same as cream. . . This is the most critical step, and it can be done in 15 minutes.

Add 2 tablespoons of sugar to the egg yolks.

Add another 3 scoops of flour stacked high. Ordinary flour, all-purpose flour, and low-gluten flour are all fine, but high-gluten flour cannot be used.

Add another 6 level scoops of milk to the egg yolk bowl! No more, no less, just 6 scoops. If you don't have milk, you can use baby milk, and if you use a drink, such as orange juice or something, you can also use it.

Stir all these ingredients together with chopsticks to make a paste, and the color is beautiful, right? Be sure to stir well!

Use a spoon to dig in half of the beaten egg white bubbles, also use a spoon, remember, be sure to stir up and down (no circles, let alone chopsticks, use chopsticks to circle the flour will be gluten, so that the cake can't come up), use a spoon to stir half of the egg whites and egg yolks up and down evenly... Then add the other half of the egg white, and stir up and down with a spoon!

In the end, it became a mushy like this.

Plug in the rice cooker, press the cook button, and it only takes a minute to jump up, and when the edge of the pot is a little hot, it's fine. It's called warm-up... Pour a little cooking oil into the bottom of the pan and wipe it with a napkin to prevent the cake batter from pouring out at the bottom of the pan.

Pour the finished paste into the rice cooker!! Shake the table a few times with your hand to shake out the large bubbles inside.

Put it in the rice cooker and press the cook button. In less than 2 minutes, I will jump to the state of heat preservation, ignore it!

Plug the air outlet hole on the top of the rice cooker with a cloth... Perform stuffy! After 20 minutes, press the cook button again and let it simmer for another 20 minutes.

That's it. (My rice cooker is small, only 500 watts, and if the rice cooker is big in other sisters' homes, it may have less time, so think about it yourself.) ）

This is the finished cake. Compared with the cake shop bought, the self-made is softer, and the egg flavor is much stronger. But the cake shop looks very good, and it will be fluffier with baking powder.

Teach you how to use a rice cooker to make super delicious nut bread.

You can make your own bread with a rice cooker.

Ingredients: 150 grams of flour, 150 grams of sugar, 100 grams of butter, 50 ml of milk, 3 eggs. Separate the egg white from the egg yolk, add sugar to the egg white (two-thirds of the total sugar) can add the sugar at one time, but I add it three times, beat it in one direction, and the egg white will not flow out if you turn it into a white foam, the cake is not good, because the egg white is not beaten enough, it is recommended to use a whisk!

Add sugar and milk to the egg yolk and stir well, then add the melted butter and stir well. Put the flour into the whisked egg yolk paste, because the egg yolk paste is relatively small, I add it in several times Add the flour egg yolk paste on top to the egg white, stir well, preheat the rice cooker, coat it with oil (I left a little bit from the melted butter to coat the pan), pour the finished cake liquid into the pot, and press the cook button. In less than 5 minutes, it will jump to the keep warm setting, let it keep warm for half an hour, then press the cooking button, and then jump to the keep warm setting.

If you're tough, you can do that??!

Ingredients: 250 grams of flour, appropriate amount of sugar, 3 grams of dry yeast, milk, 20 grams of butter, a pinch of salt, 1 egg, a pinch of black sesame seeds.

1. After mixing the flour, sugar and dry yeast, mix the milk with 30 degrees warm water into the flour and knead it into a dough. Melt the butter and pour it into the dough and knead thoroughly.

2. Put the kneaded dough into the rice cooker to ferment, cover the lid, and cover the air outlet with a damp cloth. You need to press the cook button, and after 2 minutes, it will jump to the keep warm button. Unplug the power supply again. Let it ferment for 40 minutes. (Be sure to brush the oil, it is easy to take out and not easy to burn.) ）

3. Divide the dough that has been fermented for the first time into eight equal parts for the second fermentation. (The fermentation method time is still the same as the first time).

4. After the second fermentation, coat the egg yolk liquid on it (only the egg liquid separates the egg whites).

5. Sprinkle some more black sesame seeds, then cover the lid and press the cooking button for 2 minutes, jump to the keep warm button and simmer for 30 minutes. (Note that the air outlet should be covered with a damp cloth).

After a few minutes, press the cook button again, and simmer for 30 minutes after skipping to the keep warm button.

Ingredients: 300 grams of flour, 180 grams of water, 3 grams of yeast, 20 grams of butter.

Excipients: 3 grams of salt, 20 grams of sugar.

1. Pour warm water, salt, sugar, flour and yeast into the bread maker in turn, and then knead into a smooth dough;

2. To the dough, add the butter cut into small pieces, continue to select the kneading function, if you knead by hand, try to knead this step for a while to fully integrate the butter and the dough;

3. Cover the kneaded dough with a layer of plastic wrap or a damp cloth and put it in a warm place for fermentation, ferment to 2 or 3 times the size of the original, poke a hole with your fingers, and there is no obvious retraction in the sunken place, or pick up a piece to see that there are many honeycomb eyes that are more evenly distributed inside, which proves that the dough is ready, and then take it out and knead it into a smooth dough;

4. Knead the dough and arrange it into long strips, and cut it into 7 dough pieces of the same size with a knife for later use;

5. Take a dough, we use the root of the palm to knead back and forth again, exhaust again, and then five fingers buckle the dough, stick tightly to the panel, and keep rolling the dough until the surface of the dough is smooth, until a small round dough is formed;

6. Brush a layer of cooking oil with a small brush in the rice cooker, put the small round agents into the rice cooker one by one, and reserve a certain amount of fermentation space in the middle of each flour agent;

7. Cover the pot, continue to rise to 2 times the size, select the cake function, steam for 30-40 minutes, and the delicious bread can be out of the pot!

8. Picture of the finished product of plain bread (rice cooker).

You can make your own bread with a rice cooker.

Ingredients: 1. 4 eggs 2, 100 grams of low-gluten flour or cake powder (if not, ordinary flour can be added with 10 grams of starch); 3. 100 grams of sugar. (If you use a cup with a small amount of cup) 4. A little white vinegar, vanilla sugar and lemon oil.

Method 1: Put the egg white and egg yolk into two small basins respectively (the eggs must be at room temperature, and those just taken out of the refrigerator should be placed at room temperature); Sugar 1 3 Put it in the egg yolk, whip the egg yolk, and stir it to light yellow (generally stir for 1 minute, if you put the egg yolk in a small basin of warm water, the effect is better.) 2. Whip the egg whites, stir into a dry bubble like cream (the egg whites can stand up in the tip of the hand, the time is about 5 minutes, beat until there is no egg liquid in the bowl, this step directly determines the quality of the cake, if there is still egg liquid in the bowl, the cake will not swell up and become an egg cake. But it can't be over, it's not good to beat it for too long to become cotton-like), and then pour the remaining 2 3 white sugar into the egg whites and stir lightly a few times.

3. Put half of the beaten egg whites into the egg yolk and stir carefully so as not to destroy the egg white bubbles. Then put the flour, vanilla sugar, and lemon oil into the beaten egg yolk, and drip a few drops of white vinegar, and then stir gently (stirring too vigorously will make the dough gluten and affect the quality of the cake; Vanilla sugar and lemon oil are flavored and can be left unadded; White vinegar is used to remove the fishy smell of eggs. 4. Put the remaining half of the egg white into "3" and stir well (you can't use a blender, the method is to use your hand or rubber spatula to scoop up from the bottom of the bowl and repeat a few times) 5. After about 2 minutes, you will find that the egg yolk batter and egg whites are fused together and become a paste, and then the cake batter is ready.

6. Apply a layer of oil to the rice cooker, or a layer of oiled paper or aluminum foil if it is not a non-stick pan. Put some dried fruits such as walnuts and melon seeds in the bottom of the pot and pour the cake batter into the rice cooker. 7. Press the rice cooker to the cooking heat gear, about 5 minutes or so to jump to keep warm, wait for 2-3 minutes, press the cooking rice again to heat, and jump again after a few minutes (during the batter when the batter is slightly hard, you can sprinkle some raisins on it), so repeat 3-4 times, you can smell a cake fragrance, open the lid, the surface is light yellow, taller than the original, poke it with chopsticks, if you can poke it, and the chopsticks do not stick to the egg pulp, it means cooked.

8. Out of the pot, flip over, and the fragrant cake will shine on the stage, and the bottom should be a little dark yellow.