Rice cooker steamed cake, how to use rice cooker to steam cake

Only 20 minutes, according to the novice's speed, the egg white is not hit to dry foam. You have to beat it until it looks like the cream in the cake shop outside. Another possible reason is that the temperature is not enough.

In fact, with the amount I made, 3 eggs should be just right, I used 4, and it felt a bit too much egg white separation Three chopsticks are ready to beat egg whites.

Two hits and that's it.

To accentuate the sweetness, put a little salt.

A spoonful of sugar. Keep fighting, keep fighting, keep fighting.

When it's a little thicker, add another spoonful of sugar and continue beating.

In about 15 minutes, it will be like this, creamy, and the chopsticks will not fall off This is more critical, 15 minutes of continuous play, not a joke, very painful drops.

Put two spoonfuls of sugar in the egg yolk.

3 tablespoons of spiky flour.

6 tablespoons of milk. Stir well.

Pour in the creamy egg whites, taking care to stir up and down rather than in circular motions.

That's it.

The rice cooker is preheated for 1 minute and then taken out, the pot is a little hot, you can pour in a little oil and spread it evenly in the pot to prevent it from sticking.

Pour in the stirred stuff and squat the pan a few times to pop the bubbles out.

Press the cooking button, it will automatically jump to the keep warm setting for about 2 minutes, then cover the vent with a towel and let it sit for 20 minutes.

Then press the cook button, and it will be ok after 20 minutes.

Ready to pull open. Hold on. Open the lid.

The pot was coated with oil, and it came out as soon as it was poured, and the cake with a dark, soft and delicious bottom of the cake was done, and the applause rang out.

You have to get baking powder or something! Otherwise, it won't work.

Here's how to make the rice cooker steamed cake:Ingredients: 255 grams of eggs, 40 grams of corn oil, 30 grams of sugar, 40 grams of flour, 40 grams of milk.

Steps: 1. Prepare the required ingredients and weigh them.

2. Separate the egg whites and yolks and serve them in 2 waterless and oil-free containers.

3. Cover the egg white with plastic wrap and set aside, and set aside the egg yolk.

4. Mix milk and corn oil.

5. Sift in low-gluten flour.

6. Mix the oil, milk and low powder evenly.

7. Finally, add the egg yolk.

8. Stir into a fine egg yolk paste and set aside.

9. Take out the egg white, turn on the whisk for 3 speeds, and beat until the egg white becomes a milky white liquid state.

10. Add white sugar at one time.

11. Continue beating until the egg white is upright and small.

12. Take 1 3 beaten egg whites and add them to the egg yolk paste.

13. Stir quickly and gently.

14. Pour back the remaining egg whites and mix well.

15. Cake batter is delicate.

16. Take an appropriate amount of corn oil and rub a thin layer on the bottom of the rice cooker. The pot does not stick and does not brush with oil.

17. Pour the cake batter from a high place into the inner tank of the electric pressure rice cooker, gently shake the inner tank a few times, and put it into the rice cooker tank.

18. Lock the lid of the pot, select the "Universal Stew" function of Fuku, set the time for 40 minutes, and press "Pressure Cooking Rice White Rice Quickly" to start baking. If you are using a regular rice cooker, you can choose the rice cooking function.

19. After the cake is baked, take out the upside-down buckle, let it cool and cut into pieces.

Steps to make a rice cooker to steam a cake.

Main ingredients: 4 eggs, 60 grams of sugar, 40 grams of milk, 30 grams of corn oil, a few drops of rice vinegar, 100 grams of cake flour.

Detailed Instructions]:

Step 1: The eggs taken out of the refrigerator cannot be used directly, soak them in warm water for 5 minutes, and then wipe the surface clean, so that they can also be sterilized, killing two birds with one stone.

Step 2: Beat four whole eggs into a basin and add a little rice vinegar to remove the fishy smell of the eggs and help to whip them off.

Step 4: The state of beating is very important, until the color is whitish, the egg dripping lines will not disappear immediately, and it will take a few more minutes to beat like this.

Step 5: Sift in 100g of cake flour at a time.

Step 6: Roll the plate evenly, this technique is also very important, it is like this while turning the pot, while stirring.

Step 7: Add 30 grams of corn oil and 40 grams of milk to a bowl, stir with eggs for two seconds and stir well.

Step 8: Then pour it into the previous egg batter in three times, stir evenly each time and continue to pour again, the same stirring technique, and the final batter will be smooth and sticky.

Step 10: The rice cooker steamed cake is ready, look at the effect of the bulging, many people open the rice cooker is collapsed, the main reason is that the egg batter is not sent well, of course, it will be defoamed when it is remade, and secondly, there is a problem with adding flour to remake the version, it must be like a stir-fry reproduction. Next, we take out the pan and cool it for a while, and the upside-down cake will fall off.

Let's pour it out to see the effect, the bottom is golden yellow, bulging, can be used to decorate the raw cake directly, there will be no rustling sound when pressed by hand, and it is not sticky.

The inside of the cut is very soft, but it will not get wet, it will not collapse and it will not fall off, the elasticity of the fluffy and soft is particularly good, this method does not need to divide the eggs, the success rate is higher, the oil and sugar have been reduced, and it is particularly good for children and the elderly to be breakfast, like a sponge, every bite is very soft, super delicious.

Material. Ingredients: 4 eggs (yolks and whites separated), 4 tablespoons of sugar, 3 tablespoons of flour, 6 tablespoons of milk, seasoning: appropriate amount of salt, appropriate amount of oil, auxiliary equipment: an ordinary white porcelain spoon, 3 chopsticks.

Method. 1. Use 3 chopsticks to beat the egg whites, it doesn't take long to make a foam (in order to highlight the sweetness, you can put a little salt), put a spoonful of sugar, and keep beating until it is a little thick, and then put a spoonful of sugar, and then continue to beat ......After about 15 minutes, it will become creamy, and the chopsticks will not fall off, which is a critical process, and it is a little painful not to stop.

2 Egg yolks, 2 tablespoons of sugar, 3 tablespoons of flour and 6 tablespoons of milk.

3 Pour in half of the creamy egg whites and stir (up and down instead of in a circular motion).

4 Stir well, pour in the other half of the creamy egg whites, and stir up and down.

5 Press the rice cooker button to preheat for 1 minute, take it out, the pot is a little hot, pour in a little oil and apply it evenly to the pot to prevent it from sticking.

6 Pour in the stirred stuff and squat a few times to shake the bubbles out.

7 Press the cook button, it will automatically jump to the keep warm gear after 2 minutes, then cover the vent with a towel and stuff it for 20 minutes, then press the cook button, and it will be ok after 20 minutes.

The inside of the pot is greased, and it can be poured out as soon as it is poured, and the bottom is darker)

Tips. Don't get a drop of water in the whole process, wipe the utensils dry!

Chiffon cake, mark the wood at home with an oven! Let's practice with a rice cooker first. This kind of baking sweetness that will rise, marks in this regard, can be described as repeated defeats, repeated defeats!

Therefore at home is disliked by the near ... At first, I just wanted to be happy, with a little flour, I turned a cake in the microwave oven, a thin layer, and directly said that the omelet was good, very fluffy. Later, I got into it and began to "produce" in large quantities.

All right... Frustrated again and again, marked perseverance, disgusted at home... It was a mess by PAPA.

That's right, I didn't know anything about baking before, and I just relied on the success of crooked hits. Relying on all kinds of perfect recipes, all kinds of visual spoons and bowls to measure the proportions is of course gorgeous and beautiful to become a successful mother. Tell others what you think, and I was criticized again...

Later, little by little, I learned to use the scale to weigh the proportions, but I still followed the perfect formula, and I still failed. It's always a little bit close to success.

The cake will shrink around when it is ripe, and the cake will be seriously concave when it is ripe, and the cake will have a thick cake with a crusty texture. . . Encounter all kinds of problems, search and frustration on the Internet again and again, mark seriously in the operation of the experience of touch, in the back of the mark will be a summary, you can take a look, exchange experience.

Have fun with the "crazy" and experience the rice cooker cake a little.

Preparation of rice cooker cakes.

Step 1

Separate the yolk protein of the eggs and put them in oil-free and water-free containers; Add vegetable oil, condensed milk and a little sugar to the egg yolk, about a spoonful, beat evenly; Sift in the sifted flour; Mix evenly up and down in irregular directions to form a particle-free egg yolk paste and set aside.

Step 1

Add a few drops of white vinegar to the egg whites, add about a spoonful of sugar, and stir until it bubbles like freshly raised soap bubble water; Add about a spoonful of sugar and continue beating the egg whites; Continue to stir, until the egg whites are thick and wet, like thick soap bubbles, continue to add sugar to beat the egg whites; Whip the egg whites until they are dry and foamy, and the undercut proteins will not fall off and will appear with obvious sharp corners.

Step 1

Take a tablespoon of egg whites and add to the egg yolk paste. Irregular direction, mix up and down evenly, do not draw circles; Take the egg whites in batches and mix all the cake batter, the mixed cake batter is grainless and delicate; Add oil to the rice cooker and preheat it in advance. Pour the cake batter into the rice cooker and shake away the bubbles; Cook the rice button, after which it will automatically jump to the state of heat preservation, cover the wet towel on the air outlet for 20 minutes; Cook the rice button again, then skip to keep warm, cover with a wet towel again, and then 20 minutes.

Material. 5 eggs, half a carton of milk, appropriate amount of white sugar, 100g flour Method:

Method. 2.Separate the yolks and whites of the eggs and place them in two oil-free and water-free basins.

3.Add 5 tablespoons of sugar to the egg yolk.

4.Stir the sugar to combine5Add half a carton of plain milk to the egg yolk.

6.Stir the milk to combine.

Sift the flour and add it to the egg yolk.

8.Stir well into a particle-free batter and set aside for later useBeat the egg whites, add half a spoon of sugar and a pinch of salt after a few beats.

10.After beating for a while, add half a tablespoon of sugar and a few drops of lemon juice or white vinegar (to remove the smell of eggs).

11.Continue to beat the egg whites, then add another half a spoonful of sugar (I added a total of three times, half a spoon each time, which is a total of one and a half spoons of sugar in the egg whites).

12.Continue to beat it into this kind of cream state (I can't beat it until I'm tired, just like this I used for an hour, and then beat it for a while, until the basin is upside down).

13.Put half of the beaten egg whites into the yolk paste.

14.Mix the egg whites and egg yolk paste well (turn them up and down, not in circles, otherwise the bubbles in the egg whites will be broken, and the cake will not be able to come up).

15.Pour the remaining half of the egg whites into it and stir well in the same way.

16.Feel a layer of oil on the inner wall of the rice cooker (it is good to have a little extra oil on the bottom after the inner wall is stained with a layer of oil, too little oil is easy to burn) Put it in the pot and press the cooking button to heat the pot.

17.After the cooking button jumps to keep warm, take the liner out of the pot again (take a towel to separate it, it's very hot) and pour in the previous cake batter, then pinch the pan and shake it on the ground a few times to let the bubbles in the cake pop out.

18.Put it back in the rice cooker and cover the pot, press the cook button again, it will jump in less than two minutes, take a wet towel to cover the air outlet after jumping, and wait for 20 minutes.

19.After 20 minutes, press the cook button again, and jump again in less than two minutes, and then cover the wet towel with the air outlet and wait for 20 minutes to boil the pot to cook (the steaming process is to press the cook button twice in total and simmer for 20 minutes each).

20.Just take out the inner liner of the rice cooker and put the cake upside down in the basin.

If you want to use a rice cooker to steam the cake, in fact, the method is very simple, first of all, brush a layer of cooking oil on the inner liner of the rice cooker to prevent the triple of the cake, and secondly, after the egg whites and egg whites are separated and beaten separately, I add an appropriate amount of nuts together, such as raisins or cranberries, put them in the inner tank of the rice cooker, and press the steamed cake button to cook for 20 to 30 minutes.

The home-cooked method of steaming cakes in a rice cooker is to first beat the eggs in a container, and then use a whisk to stir the eggs thoroughly. Then add the appropriate amount of breadcrumbs. Then grease the inside of the rice cooker, then pour in the beaten eggs and breadcrumbs.

Then put it in the rice cooker. Press the Cook button.

Rice cooker steamed cake will be 0 failures and super delicious.

Teach everyone how to make steamed cakes with a rice cooker.

If you put oil directly into the pot and pour the batter into it, it is a rice cooker and baking cakes.

If you want to steam, put water in the rice cooker first, boil the water first, and at the same time grease the plate, pour the batter into the plate, and when the water boils, put the plate in the rice cooker and use the steam to steam the batter, which is to steam the cake.

Rice cooker to make cakes.

1. When making cakes with a rice cooker, you need to prepare four eggs, 200 grams of low-gluten flour, 200 grams of milk, and an appropriate amount of sugar or cooking oil and edible salt.

2. Knock the prepared eggs open, put the egg whites and egg yolks in two containers, and then prepare three chopsticks, or prepare a special whisk, stir the egg whites in the same direction, after seven or eight minutes, the egg whites will appear some foam, then you can add an appropriate amount of sugar and salt, and then continue to beat the egg whites, wait for the green to become viscous after almost 20 minutes, put a spoonful of sugar, and then continue to stir the egg whites, and wait until the egg whites become creamy to stop.

3. Put an appropriate amount of sugar, flour and milk into the egg yolk, stir well, then take half of the beaten egg white and put it in the egg yolk and mix thoroughly, and then put the remaining half and mix it again. Wash the prepared rice cooker, heat it with electricity, put an appropriate amount of cooking oil in one minute, and then pour the prepared cake liquid directly into the rice cooker.

4. Turn on the power and press the cooking button of the rice cooker, start heating, after a while the rice cooker will automatically jump to the heat preservation gear, I need to use a clean towel, cover the air outlet of the rice cooker, simmer for about 20 minutes, and then press the cooking button, wait for it to jump to moisturize again and simmer for 10 minutes, then the cake in the pot has been ready.

5. After the cake in the rice cooker is ready, cut off the power first, then remove the towel on the lid of the pot, then open the lid, take out the inner liner of the rice cooker, and buckle it directly on the panel, so that the cake inside can be directly separated and cut into pieces before eating.