Which master has a recipe for rice cooker biscuits

Summary. rice cooker biscuit preparation;

Materials; 2 eggs, 60 grams of sugar, a little salt, 100 grams of cake flour.

rice cooker biscuit preparation;

Put two eggs in a pot and add water and cook for 8 minutes.

Remove and peel the eggshell and remove the yolk and egg whites separately.

Crush the egg yolks. Then add the crushed egg yolks and stir to combine.

Then add the cake flour and sift it to form a dough.

Cover with plastic wrap and put in the refrigerator for 30 minutes.

Bottom of the rice cooker, preheat for 5 minutes.

After 30 minutes, take the dough out of the refrigerator, knead it into small circles, flatten it so that natural cracks will appear, and put it in the preheated rice cooker.

During the baking period, from time to time, look at the bottom of the wood and hard, if it is hard, turn it over, continue to bake, and bake until the biscuit is completely hard, and you can take it.

To prepare the rice cooker for oil-free biscuits.

rice cooker biscuit preparation; Materials; Eggs, 2 sugar, 60 grams of salt, a little bit of low-gluten flour, 100 grams of rice cooker biscuits, two eggs into the pot, add water, boil for 8 minutes, remove the egg shell, take out the egg yolk and egg whites, crush the egg yolk, then add the crushed egg yolk, stir well, and then add the low-gluten flour Sift, knead into a dough, cover with a layer of plastic wrap and put it in the refrigerator for 30 minutes, the bottom of the rice cooker, preheat for 5 minutes and 30 minutes, take the dough out of the refrigerator, knead and cover the stove into a small circle, flatten, and natural cracks will appear, Put it in the preheated rice cooker and bake it from time to time to see that there is wood and hard at the bottom, if it is hard, turn it over and continue to bake, and bake until the biscuit is completely hard.

Crushing egg yolks? Yes dear.

Summary. Dear, hello, the method of rice cooker oil-free biscuits: soften the butter, do not melt it completely, then add sugar and salt to beat, when the butter is beaten, boil the eggs by the way, break the egg yolk and let it cool slightly, pour the egg yolk into the whipped butter, stir well clockwise, then add flour and stir well, knead into a dough, put the kneaded dough in the refrigerator for 30mins, take out the dough and knead it into a small ball, flatten it, and put it in the rice cooker.

Dear, hello, the method of rice cooker oil-free biscuits: soften the butter, do not melt the source completely, then add sugar and salt to beat, when beating the butter, boil the eggs by the way, break the egg yolk and let it cool slightly, pour the egg yolk into the beaten butter, stir clockwise, then add flour and stir evenly, knead into a dough, put the kneaded dough in the refrigerator for 30mins, take out the dough and knead it into a small ball, flatten it, and put it in the rice cooker.

Oil-free! Hello dear, butter doesn't work.

No way. Kiss, hello, 1 egg, 20 grams of low-gluten flour, 5 grams of corn starch, 10 grams of white sugar A, 20 grams of white sugar B, an appropriate amount of lemon zest, fully mix egg yolk and white sugar A, whip until the color is white, and add lemon zest in an appropriate amount according to your preferences. Beat the egg whites into a separate mixing bowl and add the white sugar B in 5 portions to make a stable meringue.

Add half of the meringue and stir quickly with a whisk. Add the sifted flour to the meringue and mix from the bottom of the mixing bowl, allowing the residual air to destroy a small amount of dry powder. Add the remaining meringue.

Use a plastic spatula to scoop an appropriate amount of biscuit paste into the rice cooker, the size and thickness are according to personal preference, if you like to be crispy, you will pour thin, and if you like to be crispy on the outside and soft on the inside, you will pour thicker. After the bucket is tripped, keep warm for 8-10 minutes, open the lid, flip the biscuits, and cover the tripping to keep warm for 8-10 minutes.

3 eggs, 65 grams of low-gluten flour, 10 grams of corn flour, 50 grams of milk, 35 grams of sugar.

Hello, dear, you can put a little less sugar.

Thank you. Kiss, you're welcome, oh <>

The rice cooker bakes biscuits.

Ingredients: 35g of flour (the amount of one pot of rice cooker), a small amount of black sesame paste, and water, less than 1g of baking powder, baking soda and salt (water and oil powder can be kneaded into a ball after mixing, Figure 1 is after flour mixed with sesame paste, Figure 2 is after adding water).

Step Method.

1. Dough all ingredients into a dough and let rise for 20 minutes;

2. Roll out thin (2-3mm) into large pieces;

3. Cut into small parts (mold, or directly cut into various geometric shapes);

4. Put it in the rice cooker, press the rice cooking button, wait for 8-10 minutes after jumping, and turn over;

5. Press the cooking button again, wait for 8-10 minutes after jumping, and let it cool before serving. The amount of small biscuits baked in the rice cooker is small, and it is okay for a person to grind his teeth as a snack, and he is also welcome to use some regular biscuit recipes to try the effect of rice cooker making.

Ingredients: (The first time I made it, I only used 50g of flour, if you want to copy, double the ingredients).

50g of flour, 1g of yeast powder, a quail egg (eggs are used for a large number of production), a few drops of yogurt (milk is also available), if you like sweetness, you can add sugar (I didn't add), add oil to make it more fragrant and moisturizing (I didn't add it).

That is: flour and wet materials (milk, eggs, oil) are about 2:1, but the wet materials should not be added all at one time, they should be added slowly in stages, and there may be leftovers in the end, the ratio between wet materials can be flexibly arranged, add whole eggs first, and then supplement milk and oil depending on the situation of the noodles 1, the flour, yeast, eggs and yogurt into a piece of soft and hard dough 2, the dough in a warm place to twice the size 3, the proofed dough is re-kneaded and exhausted, rolled into 4-5mm (can be thicker, But I'm afraid that the rice cooker will not be cooked in the fire) about the noodles;

5. Cut it into random shapes with a knife and put it in the rice cooker for 20 minutes; 6. Press the rice cooker button to cook rice, do not open the lid after jumping, and wait for 8-10 minutes;

7. Turn over all the fruits, press the cooking button, and wait for 8-10 minutes after jumping to freshly bake. It can also be added to yogurt to eat, and the rice cooker is drier, so it tastes better.

I don't think I can eat it.

No, the maximum temperature of the rice cooker is only 101 degrees, which is not the temperature for baking.

You can make cakes, cookies need an oven to make, I hope it can help you.

ForewordThere is no oven at home, there is no electric cake stall, as long as the rice cooker, what if you want to eat cookies, it seems that no one has baked cookies with a rice cooker, everyone knows that the rice cooker can not only cook rice, but also make cakes, and now there is a new function, baking cookies, as long as you follow the following practices, you can make delicious cookies.

Ingredients: 125g of wheat flour, 125g of corn starch, 3 eggs;

Excipients: appropriate amount of oil, appropriate amount of white sesame seeds, 50g of sugar

Rice cooker version of cookies.

1 egg put in a pot, add an appropriate amount of water, boil on high heat for about 10 minutes and cook.

2. Take out the hard-boiled eggs and soak them in a dish with cold water, and take them out after the eggs are cool.

3. Peel off the shell of the egg, separate the egg white from the yolk, leave only the yolk for later use, and use a spoon to puree the egg yolk.

4. Mix the flour and cornstarch in the same dish.

5Pour the crushed egg yolks into a dish.

6Add a handful of white sesame seeds.

7Add sugar.

8. Stir the main ingredients and ingredients in the plate well, add 4 tablespoons of oil, stir by hand while pouring, and then add the same amount of water.

9Add the same amount of water and stir.

10Knead into a dough.

11Cover with plastic wrap and refrigerate for 30 minutes.

12. Take out the refrigerated dough, knead a small piece with your hands, knead it into a ball, and flatten it slightly with your hands, and a small cake will be ready, and the rest of the dough will be made one by one according to this method.

13. Put the small cakes into the rice cooker, place them at intervals, plug in the power, press the rice cooking button, automatically jump to keep warm, and wait for about 8 minutes.

14 Then turn it all over.

15. Press the cook button again, automatically skip the button, and wait for about 8 minutes to cool before serving.

Tip: Hard-boiled eggs only use the yolk part to make biscuits, and the egg whites are not used. Cornstarch is added to the dough to replace butter to create a crispy texture. The action of the egg yolk can also make the biscuit taste more crispy.

The dosage of white sesame seeds is as you go. The amount of sugar also increases and decreases with taste. The ratio of vegetable oil to water is 1:

1。Water can also be swapped for milk. The dough is also refrigerated to make it crispy.

The rice cooker must be made of non-stick pot, or it can be baked on an electric cake stall, and the time for baking cookies on an electric cake stall is about 6 minutes, and each side can be baked for 3 minutes.

The rice cooker cannot directly make small biscuits by itself, because the sketch should not only be made in the process, but also the process of baking, and baking cannot be completed with a rice cooker.

With a rice cooker, he can make small biscuits, as long as the ingredients are adjusted and then made.

Ingredients: 125g of wheat flour, 125g of corn starch, 3 eggs, appropriate amount of auxiliary oil, appropriate amount of white sesame seeds, and 50g of sugar

Step 11Put the eggs in a pot, add an appropriate amount of water, and cook on high heat for about 10 minutes.

Step 22 of the rice cooker version of the biscuitsRemove the hard-boiled eggs and soak them in a dish of cold water.

Step 33 of the rice cooker version of the biscuitsPeel off the shell of the egg, separate the egg white from the yolk, leave only the yolk for later use, and use a spoon to puree the yolk.

Step 44 of the rice cooker version of the biscuitsMix the flour and cornstarch in the same dish.

Step 55 of the rice cooker version of the biscuitsPour the crushed egg yolks onto a dish.

Step 66 of the rice cooker version of the biscuitsAdd a handful of white sesame seeds.

Step 77 of the rice cooker version of the biscuitsAdd the sugar.

Rice cooker version of the biscuit preparation step 88Stir the ingredients and ingredients in the pan well, add 4 tablespoons of oil, stir by hand while pouring, and add the same amount of water.

Rice cooker version of the biscuit preparation step 99Add the same amount of water and stir.

Rice cooker version of the biscuit preparation step 1010Knead into a dough.

Rice cooker version of biscuits to make step 1111Cover with plastic wrap and refrigerate for 30 minutes.

Step 1212 of the rice cooker version of the biscuitTake out the refrigerated dough, knead a small piece with your hands, knead it into a ball, and flatten it slightly with your hands, a small cake is ready, and the rest of the dough is made one by one according to this method.

Rice cooker version of biscuits step 1313Put the small cakes into the rice cooker, place them at intervals, plug in the power supply, press the rice cooking button, and automatically jump to keep warm, and wait for about 8 minutes.

Rice cooker version of the biscuit preparation step 1414Then turn it all over.

Rice cooker version of the biscuit preparation step 1515Press the cook button again, and after the automatic skip button, wait for about 8 minutes to cool before serving.

Tip: Hard-boiled eggs only use the yolk part to make biscuits, and the egg whites are not used. Cornstarch is added to the dough to replace butter to create a crispy texture. The action of the egg yolk can also make the biscuit taste more crispy. The dosage of white sesame seeds is as you go.