How to make a cake in a rice cookerWhat does the egg yolk look like?

Beat the egg whites until creamy, stir the egg yolks, add flour, cooking oil, add two tablespoons of sugar, and a bag of milk.

Ordinary rice cooker makes cakes, ordinary flour whole eggs are beaten, and the method of cake workshop is simple.

Here's how:1. Prepare the eggs and separate the egg whites. Milk. sugar, flour;

2. Put a little sugar in the egg yolk. Stir well;

3. Put milk in the stirred egg yolk and stir well;

4. Pour an appropriate amount of flour into the egg yolk basin in batches and stir into a slightly thicker batter;

5. Stir the batter;

6. Stir the egg essence with sugar left and right;

7. The whipped egg whites are creamy. About 15 minutes with chopsticks;

8. Pour the whipped egg whites into the egg yolk in two parts. Stir well;

9. Stirred batter;

10. Chop the apples, pour them into the batter and stir well;

11. Grease the rice cooker. Avoid the cake sticking to the pan. Pour the stirred batter into the pan. Tremble a few times. Pop the bubbles out;

12. Press the cooking button, wait until you are warm for 20 minutes, and then press the cooking button. Wait until you jump to the keep warm button for another 20 minutes.

If the rice cooker has a special "cake" program, the success rate of the cake can be said to be almost 100%. If you don't have a "cake" program, you'll have to figure it out once or twice depending on how long the rice cooker is cooking.

To make a long story short, let's make a rice cooker version of chiffon cake together, with less oil and less sugar, no dryness and no fire, high rise, delicate organization, and I want to eat it every day!

The preparation of the rice cooker version of chiston cake.

Step 1

Ingredients ready: cake flour, 65g fresh eggs in shell, caster sugar, milk, corn oil;

Step 1

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

Step 1

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

Step 1

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;

Step 1

The egg white is made with an electric whisk, first making coarse foam at high speed, and adding caster sugar in three times, which are after making coarse foam, after hitting fine 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;

Step 1

Take 1 3 egg whites into the egg yolk paste, stir well with your hand and pour it back into the egg whitening bowl;

Step 1

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

Step 1

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;

Step 1

The rice cooker has a "cake" function, just press it and wait for it to come out, if you don't have a "cake" function, you can use the braised rice function, and 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;

Step 1

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;

Step 1

The inner wall of the rice cooker is a non-stick layer, and after about 10 minutes, the cake will be automatically demolded, so you don't need to use your hands at all;

1.First of all, completely separate the egg white and egg yolk, otherwise it is not easy to white! I made a small cut in the egg and slowly poured out the egg whites, I don't know if the method is not good!

2.I started beating the egg whites with a whisk, and I added some white vinegar first, which is said to remove the fishy smell of eggs! Add sugar and a small amount of salt after beating a little foaming, add if you want to increase the sweet taste, white sugar because of less water, so it is best to use this, I add it three times, a total of three spoons, and finally become creamy.

3.Wait for the rice cooker to automatically jump to the keep warm setting, and cover the air outlet with a damp cloth for about 20 minutes; Then press the cook button again, and when you jump again, repeat the last step, and it will be ready in 40 minutes!

Separate the egg mixture and egg yolk, add sugar to the egg yolk and stir well.

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Pour in the cooking oil and milk, continue to stir, add the flour and stir until the paste is formed.

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Whisk the egg whites with a whisk and add the appropriate amount of sugar to taste.

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Add the beaten egg yolks, continue to stir, coat the pan and the walls with cooking oil, pour the egg batter into the pan, cook the rice, and keep warm for 20 minutes.

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Many friends don't have an oven at home but want to make cakes, and rice cookers can also make cakes, and the method is also very simple, you can learn it! The effect may not be as good as that of the oven, but the fragrant ones made by yourself are also very delicious and have a sense of accomplishment. The main ingredients of the cake are flour, eggs, sugar, oil, milk, or water.

If the egg white whipping technique is good, then you can do without baking powder, if you are worried that the whipping is not in place to affect the bulging, you can add some baking powder to ensure the success. The main flour used is low-gluten flour, and the one I use more commonly is Meimei low-gluten flour, which is delicate, and of course other low-gluten flour and cake flour are OK.

Ingredients: 120 grams of Meimei low-gluten flour, 4 eggs, 60 grams of sugar, 30 grams of oil, 50 grams of fresh milk, 1 gram of aluminum-free baking powder, and a few drops of lemon juice.

Method 1: Separate the egg yolk from the egg white and put it into different containers.

2. Pour the egg whites into an oil-free and water-free container and beat, add a few drops of lemon juice and beat until coarse bubbles.

3. Add white sugar in three times and beat until it is hard foaming, and there will be a small upright sharp angle after lifting the whisk, which will not drip down.

4. Beat the egg yolk well, add the salad oil and milk in turn and mix well.

5. Pour the sifted flour into the egg yolk paste and stir well.

6. Pour one-third of the whipped meringue into the basin of egg yolk paste, cut and mix well with a spatula. Finally, pour the remaining batter into the meringue container with two-thirds remaining, cut and mix well.

7. Put oil paper at the bottom of the rice cooker, and the oil paper can be padded with several more layers to prevent the cake from sticking to the bottom, press the rice cooking button to preheat.

8. Pour in the batter, knock the rice cooker lightly a few times, shake out the air hole, press the cooking button, and cover the air outlet with a wet towel. After 10 minutes after jumping back to the keep warm, press it again, and then jump back to the keep warm.

Regarding the baking time of the rice cooker, it may vary from brand to brand and model. The overall heating time is guaranteed to be about the same for thirty or forty minutes.

After taking it out, the upside down button is cooled and demolded, which is very convenient to make! Beg!!!

Separate the egg whites from the egg yolks, add sugar, pure milk, and vegetable oil to the egg yolks, and stir well. Pour in the flour to make a batter, add sugar to the egg whites and stir well until the two chopsticks do not fall. Pour into the egg yolk in three times, stir up and down evenly, brush the bottom of the rice cooker with oil, pour in the batter to shake out bubbles, sprinkle with raisins, and simmer according to the cooking rice.

1.First, separate the egg whites from the yolks, and beat the egg whites with an egg beater until they are as white as milk.

2.Then put the egg yolk in the flour, add about 3 cups of flour, and stir the egg yolk well.

3.Add the white sand sugar and stir well.

4.Add the milk slowly and stir slowly.

5.Then put the churned egg whites in the churned flour, then discharge the rice cooker, and adjust to the steamed cake option.

6.After about half an hour, the cake was steamed.

First of all, prepare the flour, two eggs, a little salad oil, put it in a basin and stir, stir it, then put it in the rice cooker, 20 minutes, then remove from the pot and cut the plate.

Prepare 2 waterless and oil-free egg beater bowls, separating the yolks from the egg whites. 2.Add thick yogurt to the egg yolks and stir well.

The brownish-yellow color of baked cakes is due to the glycine that is carefully used in sugar and protein when baking cakes.

Non-enzymatic browning reactions occur at high temperatures of more than 120 degrees Celsius, so the color becomes brownish-yellow.

Ingredients: 6 eggs, cake flour.

110 grams, 70 grams of pure milk, appropriate amount of oil, 70 grams of sugar;

First of all, separate the yolk and egg white of 6 eggs, respectively in a waterless and oil-free container, in the egg yolk basin, add a little sugar, call it evenly, add pure milk, stir evenly and evenly;

Then beat the egg white, then beat the egg white, the egg white pulls up a short point, without bending, this is considered to be beaten. In this process, the remaining sugar is added in three times, and the beaten egg white is presented in the state shown in the figure; Mix the egg yolk paste and egg white paste evenly in batches, and the mixture of egg whites and egg yolk must be mixed in the way of stirring and cutting, not stirring in a circle. Then sieve the low-gluten flour into the egg batter and gently stir until there are no particles, also using the technique of stirring up and down;

Smear the inner bowl of the rice cooker with oil, pour the egg batter into the rice cooker, turn on the rice cooking gear, when it is adjusted to the keep warm setting, put a towel at the water outlet, continue to simmer for 15 minutes, turn on the rice cooker, turn the cake over and put it in, and then turn on the cooking setting, and when it is adjusted to keep warm for the second time, simmer for another 15 minutes.

That's right, because the main ingredient in the cake is flour.

1. The egg yolk of the rice cooker cake should be beaten into a silky residue. Only the cake made in this way can be fully cooked and nutritious, which is very helpful for the supplement of dietary fiber for the human body.

2. The egg yolk is the yellowed part of the inside of the egg. The source resistant protein of eggs is concentrated in the egg white and egg membrane, and the rest of the nutrients are concentrated in the yolk. Egg yolk rich in hail contains fat-soluble vitamins, monounsaturated fatty acids, phosphorus, iron and other trace elements.

Egg yolk is also a part of the nutrients in eggs, and the main minerals, vitamins, phospholipids, etc. in eggs are in egg yolks. The main components of egg yolk are protein, fat, about 48% water and 2% minerals, as well as a variety of vitamins.

Ingredients: 40g of low-gluten flour, 10g of corn starch

Excipients: 30g butter, 30g sugar, 150g milk, 3 eggs.

1. Prepare raw materials.

2. Eggs, yolks and whites are separated.

3. Melt the sugar butter and put the egg yolks and milk in a bowl.

4. Stir and set aside for later use.

5. Beat the egg whites with an electric whisk.

6. Sift the adjusted egg yolk paste into the low powder.

7. Mix into batter.

8. Add half of the egg whites and mix well.

9. Add all the remaining egg whites.

10. And mix evenly.

11. Preheat the rice cooker for one minute and brush with oil to avoid sticking to the pan.

12. Pour the prepared cake batter into the rice cooker.

13. Put an appropriate amount of raisins and shake out large bubbles vigorously.

14. Select the cake function of the rice cooker.

15. After the rice cooker is finished, the cake can be eaten upside down.

16. a finished product.

The tutorial is as follows: Prepare the ingredients first:4 tablespoons flour, 4 tablespoons sugar, 12 tablespoons milk, 4 eggs

The specific steps are as follows:

1. Wash and dry the container used to break eggs, and there can be no water.

2. Separation of egg yolk and egg white (egg white must not be mixed with egg yolk).

3. Add a little salt and a spoonful of sugar to the egg whites, and beat in one direction with a whisk.

4. When beating to this state, add a spoonful of sugar and continue to beat until creamy.

5. Until the whisk or chopsticks can stand up in the bowl, and the container upside down egg whites will not fall off, it's OK.

6. Take another container, add 4 tablespoons of flour, 4 tablespoons of sugar, 12 tablespoons of milk and 4 egg yolks separated from the front and stir well.

7. After stirring well, add the beaten egg whites in two times, stir up and down when stirring, and do not make circles. Otherwise, the hard bubbles will be stirred off.

8. Preheat the rice cooker to dry the water, pour a layer of oil at the bottom, pour in the stirred batter, cover the lid, and press the rice cooking button. It will jump in about 2 minutes, temporarily block the air outlet with a towel and simmer for 20 minutes, then press the cooking button again to skip the button, and simmer for about 20 minutes.

9. The cake is ready, and it can be turned upside down on the plate. You can add your favorite fruit when eating.

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

Ingredients: 85g cake mix, 80g caster sugar, 40g pure milk, 40g salad oil, 5 eggs, 4-5 drops of white vinegar.

Steps: 1. Prepare the ingredients.

2. Separate the egg yolk and egg white, add 30g of fine leaky sugar to the egg yolk, and stir the caster sugar and egg yolk until the caster sugar melts.

3. Add pure milk, salad oil and cake mix.

4. Mix and cut all the ingredients evenly.

5. Add 50g of caster sugar to the egg white three times, beat it with an electric whisk each time, and add 4-5 drops of white vinegar for the third time.

6. Beat until you can see that the sharp corners in the egg beating basin are erected and not bent, and the sharp corners on the egg beater are also inverted triangles and do not bend the source.

7. Brush the inside of the rice cooker with a layer of oil and preheat it in cooking mode for 5 minutes.

8. Add the whipped egg whites to the egg yolk paste three times, or use the method of stirring and cutting to fully integrate the egg whites and egg yolk paste.

9. Pour the mixed egg batter into the rice cooker and shake it lightly.

10. Cover the air outlet of the rice cooker with a wet towel, turn on the cooking mode, and simmer for another 20 minutes. Turn on the rice cooker and search the socks as soon as possible to remove the mold.

11. a finished product.