How to make a rice cooker for lazy cakes, how to make cakes with a lazy rice cooker

Rice cooker cake.

Method:1Prepare a plate without oil and water and beat 6 eggs inside.

2.Remove the egg yolk and put it in a larger bowl.

3.Add 30 grams of sugar and 40 grams of corn oil to the egg yolk, stir and stir. After stirring, add 70ml of milk, sift in 120 grams of cake flour, 15 grams of cornstarch, sift down, stir into a paste, and set aside.

4.Find a meat whisk, wash and wipe dry, let it be oil-free and water-free, then pour in egg whites, add a few drops of white vinegar, add some sugar, (add it in three times, add a total of 50 grams of sugar.) Cover first and beat on low speed for 2 minutes.

5.Once the egg whites are frothy, add one-third of the sugar and continue to beat.

6.Turn the large bubble into a small bubble, add the remaining sugar, and beat at high speed. You can use a spoon to take a spoonful of egg whites, and you can't turn them upside down, so it's done.

7.Take half of the meringue, add it to the bowl of egg yolk paste, stir until the egg yolk paste and meringue are combined, then pour in the remaining meringue and stir quickly.

8.Brush the bottom of the rice cooker with a layer of cooking oil, pour in the batter, and shake it a few times to shake out large bubbles. Finally, turn on the rice cooking function, cook for 40 minutes, jump to the keep warm button, and simmer for another 5 minutes.

In a few simple steps, the sweet and fluffy cake is ready, and it is upside down, golden in color, and very beautiful. The edge has a little burnt flavor, cut it and look at it, it is soft and delicate, put it in the mouth, and it melts in the mouth, so the elderly and children can easily eat it!

Here's how to make a cake from a lazy rice cooker:

Food companion pants: 6 raw eggs, 50 grams of milk, 90 grams of low-gluten flour, appropriate amount of corn oil, appropriate amount of caster sugar.

1. Take two large clean bowls first, beat the eggs into one bowl, separate the egg whites and yolks, and put them in two bowls.

2. First, deal with the egg yolk part, add 20g of sugar to the egg yolk and stir evenly with a stirrer, stir until the celery stove is slightly whitish, pour in the cooking oil and yogurt and continue to stir, so that the white sugar egg yolk, edible oil and yogurt can be perfectly blended together.

3. After stirring evenly, sieve the flour into the egg mixture, be sure to use a sieve, so that the flour will not clump, continue to stir vigorously with a stirrer, and stir until the batter is delicate and non-granular.

4. Let's deal with the egg white, pour the sugar into the egg white three times, beat it with a whisk, if there is no whisk with chopsticks, it may take a few hours. Beat the egg whites until they turn white, take out the whisk from the egg whites, and there is a sharp triangle on it that does not fall, and Lu Jian or insert a chopstick into the egg whites without falling off.

5. Add the whipped egg whites to the batter twice, and stir the egg whites in the same direction with a tool each time you add the egg whites, so that the egg whites can be perfectly fused with the batter.

6. Then evenly smear a layer of cooking oil on the inner layer of the rice cooker, pour the batter prepared in front into the rice cooker and shake it vigorously a few times to shake the bubbles out, and then press the cooking mode.

When it comes to how to make cakes, we usually think of an indispensable tool - the oven, but today I want to tell you that the oven is no longer as important as spicy, and the rice cooker in our daily life is fully qualified for the role of the oven

Preparation of raw materials. 4 eggs, cooking oil, sweet milk, cake flour, lemon juice, caster sugar.

The production process. 1. Separate the egg whites from the egg yolks, and put the egg whites in an oil-free basin.

2. Add 50 grams of cooking oil to the egg yolk, stir well, add 50 grams of sweet milk, stir well, add 90 grams of low-gluten flour, and then stir it until it is paste, referred to as egg yolk paste.

3. Here I will teach you a little trick, take a waterless mineral water bottle, then cut it from the bottom, cut the lower part into thin strips, and then fold the thin strips outside, as shown in the operation, such a simple whisk is made.

4. Add a few drops of lemon juice to the egg white, then add caster sugar (20 grams each time) in three times, stir once each time you add sugar, until the stirring is foamy, referred to as protein paste.

5. Take part of the egg white paste and put it into the egg yolk paste and stir it well, it is light yellow, then pour it back into the egg white, stir evenly, referred to as cake batter.

6. Coat the inner wall of the rice cooker with a layer of cooking oil, pour the cake batter into the rice cooker, shake it from side to side a few times to drive out the bubbles, turn on the cooking mode, and stop the fire in about 40 minutes.

Tip 1: When making egg yolk paste, be sure to follow the requirements, if you add cooking oil, sweet milk, and low-gluten flour at one time, it is easy to cause uneven stirring, and it is not easy to stir evenly.

2. In the whole production process, it is really not recommended to use chopsticks to beat eggs, otherwise you will suffer

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.

Ingredients: 170g of cake flour, 4 eggs, 140g of sugar, Accessories: 40ml of salad oil

Step 1: Salad oil, sugar, gluten flour.

Step 2: Sift the low-simple and messy tendon powder.

Step 3: Knock the eggs into a clean and waterless plate and stir well.

Step 4: Add the sugar and beat quickly with a whisk for 5 minutes until the egg batter is 5 times larger.

Step 5: Pour in the sifted low powder.

Step 6: Mix quickly. Then pour in the salad oil and mix well.

Step 7: Pour into the rice cooker and shake the bubbles out twice. Sprinkle with black sesame seeds.

Step 8: Turn on the power and press the cook button (about 40 minutes).

Step 9: Just trip. Simmer for 5 minutes.

Step 10: Take it out and let it cool on the upside-down wire rack. Serve.

Ingredients: 40 grams of flour, 40 grams of milk, 40 grams of vegetable oil, 4 eggs.

Excipients: Appropriate amount of dried cranberries.

1. First separate the yolk and egg white of the egg, pour the milk into a waterless and oil-free container, sieve in the flour and stir together, then put the egg yolk in the batter and stir it together, put it on the side and set aside. Then start beating the egg whites, beat the egg whites with a whisk, and put sugar in the middle.

2. Then take 1 3 of the beaten egg whites and put them in the stirred egg yolk flour, turn them up and down, and then put the egg whites, and keep stirring them all evenly.

3. Then brush the rice cooker with oil to prevent it from sticking.

4. After brushing the oil, put all the stirred materials into it, shake it a little, shake out the bubbles at the bottom of the pot, and I also put a dried cranberry on it. Then the rice cooker is pressed to the cake button and it's done. 40 minutes.

5. After completing the above steps, you can remove from the pot.