What kind of ingredients do you use to make a cake with a rice cooker?

Which one says that a rice cooker can make cakes? Didn't you use an oven?

Flour, preferably with low-gluten flour, is best sifted through a sieve. Baking powder, which acts like yeast. There are many options for butter in supermarkets, vegetable butter, pure butter, and pure butter if used.

Sugar, normally should be the same amount as flour, eggs, egg whites and yolks in two bowls. Milk, can be used or not, if you put baking powder can be used, if you don't put it is recommended not to use.

How long does it take for a rice cooker to steam a cake.

About 30 minutes. Place the egg whites in two separate bowls and beat the egg yolks. Whip the egg whites, about 5 minutes.

Place half of the egg whites into the egg yolks and stir. Add the remaining half of the egg whites to the egg yolk and mix well. The egg yolk batter and egg whites are fused together to form a paste, and the cake batter is ready.

Put the dried fruit in the bottom of the pan and pour the cake batter into the rice cooker.

What to do if the rice cooker cake doesn't have a whisk.

You can choose to use four chopsticks or more to beat the egg whites, increasing the number of chopsticks, which can increase the force area of the egg whites and shorten the time to beat the egg whites to a certain extent. Homemade plastic bottle whisk, you can cut a mineral water bottle from the middle or bottom and cut it into a claw shape, so that you can also whip the egg whites quickly.

Rice cooker cake ingredients: 1. 4 eggs 2, 100 grams of low-gluten flour or cake powder (10 grams of starch without ordinary flour); 100 grams of sugar. 3. A little vanilla sugar lemon oil in white vinegar Appropriate amount of utensils:

1. a rice cooker; 2. two basins; 3. Hand whisk: 1. Don't put two pots of egg whites and yolks (eggs should be warmed and put in the refrigerator to room temperature); Sugar 1 3, put in the egg yolk and whip the egg yolk and stir the light yellow, that is, (I generally stir for 1 clock, put the egg yolk basin in warm water to stir the effect) 2 whip the egg white, stir like cream, dry and foamy (the egg white tip can stand up for about 5 minutes, and there is no egg liquid to stop the step, directly determine the quality of the cake, the bowl of egg liquid makes the cake swell, and the egg cake can beat the cotton-like), the remaining 2 3 white sugar, pour in the egg white, and gently stir a few.

Pay attention to putting egg white, pot can oil, sailor, whisk should be clean, sticky egg yolk, egg white can be mixed with a little egg yolk, three points are important, otherwise egg white: 3. Beat the egg white, half put the egg yolk, stir to destroy the egg white, bubble flour, vanilla sugar, lemon oil, put in the egg yolk, and drop a few drops of white vinegar and gently stir (stir violently, so that the gluten production of the dough affects the quality of the cake; vanilla sugar, lemon oil to taste, not added; White vinegar to remove the fishy smell of eggs) 4. Put the remaining half egg white into 3 stirring evenly (repeat a few times with your hand or the bottom of the rubber spatula bowl) 5. About 2 minutes, it is found that the egg yolk batter protein melts and the variant paste-like cake batter is made:)

6. Rice cooker is coated with oil, sticky pan, covered with oil paper or aluminum foil, put some walnuts and dry cake batter at the bottom of the pot and pour it into the rice cooker :) 7. The surface of the lid is light yellow than the original, poke it with chopsticks, and the chopsticks are not sticky, indicating that the egg is cooked; )

Rice cooker cake is a popular way to make cakes on the Internet some time ago, the process is relatively simple, nutritious and hygienic, and is loved by many people, so what materials do rice cooker cakes need? Let's take a look.

1. To make cakes from a rice cooker, you generally need eggs, milk, low-gluten flour, sugar, oil, salt, vinegar or lemon juice.

2. Ingredients: 4 eggs, 100g milk, 160g flour, 90g sugar, a little oil and salt, a little vinegar or lemon juice.

3. When making rice cooker cakes, the reason why lemon juice is added is mainly to remove the fishy smell of eggs, and there is also a way to increase the flavor of the limb bucket cake. Therefore, if there is no lemon, then not adding lemon juice has no effect on the quality of the cake, if you must add, you can add orange juice, orange juice or vinegar, which can also play a role in removing the egg smell and increasing the flavor.

That's it for the introduction of what ingredients are needed for rice cooker cakes.

The rice cooker to make a cake is very simple, with only 12 steps.

Rice cooker cake].

Ingredients required: flour, eggs, salad oil, butter, sugar, raisins.

How to make it】1Open the eggs, then separate the yolks and whites and place them in two different bowls;

2.Add the milk, sugar and salad oil to the bowl of egg yolks and stir;

3.Then add the flour, and it is best to tell the store that it is used to make cakes;

4.Then continue to stir well;

5.Then stir the egg white bowl, if there is a whisk, use the whisk, if there is not, you can only hand more tired;

6.Add a little sugar too;

7.Wait for the egg whites to become white foam, which will affect the fluffiness of the cake;

8.Then add the egg whites to the bowl of egg yolks, stir, the first time you can't control the amount and add slowly, don't add too much at once;

9.Heat the rice cooker to dry the water, then add the butter;

10.Then pour the freshly made noodle hall burning paste into the pot, no need to stir, just flatten it;

11.In order to make the cake beautiful, you can add some raisins, Duan Song walnuts, and red dates before dressing.

12.It's good in ten minutes, it's ready to come out of the pot, be careful of scalding!

Material. Ingredients: 170g of low-gluten flour, 4 eggs, 140g of sugar;

Excipients: Salad high oil 40ml

Use a rice cooker to make a cake.

Salad oil, sugar, gluten powder.

Sift the low-gluten flour.

Knock the eggs into a clean, water-free dish and stir well.

Add the sugar and beat quickly with a whisk for 5 minutes, beating until the egg batter is 5 times larger.

Pour in the sifted low powder.

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

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

Turn on the power and press the cook button once (about 40 minutes).

Just trip. Simmer for 5 minutes.

Take it out and let it cool on an upside-down wire rack. Serve.

Cut open and enjoy.

Tips: Use a rice cooker to make the egg Chang Lachi cake, press the cook button (about 40 minutes) to cook.

<> how to make egg cakes in a rice cooker.

Ingredients: Low gluten flour Appropriate amount.

Excipients] 200 grams of eggs.

140 grams of sugar, 40 ml of salad oil.

1. Salad oil, sugar, low-gluten powder.

2. Sieve the low-gluten powder.

3. Knock the eggs into a clean and waterless dish and stir well.

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

5. Pour in the sifted low powder.

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

7. Pour it into the rice cooker and shake it twice to shake the bubbles out. Sprinkle with a number of stupid flax on the black mushroom stove.

8. Turn on the power and press the cooking button (about 40 minutes).

9. Just trip. Simmer for 5 minutes.

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

11. Cut open and enjoy. When you take a few pieces out to play, it's good to eat when you're hungry

Ingredients. Milk 50g

Cake flour 120g

Eggs 4 pcs.

30g of oil, 60g of sugar

Method steps.

Egg whites, yolks separated.

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Egg yolk pour milk, oil.

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Shake well. <>

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Beat the egg whites until bubbly.

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Pour in the white sugar in three portions.

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Egg yolks stir well. <>

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Sift cake flour.

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Stir until no granules.

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Meringue is poured into the batter in three portions.

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Pour the batter into the greased rice cooker.

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Put it in the rice cooker and press the cook button.

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After jumping to keep warm, the inverted buckle makes the cake automatically demolded.

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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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Stir the egg whites with a whisk and add an appropriate amount of sugar according to your personal taste.

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

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Rice cooker cake].

Ingredients: 5 eggs at room temperature, 80 grams of milk, 50 grams of corn oil, 100 grams of low-gluten flour, 60 grams of white sugar potatoes, and an appropriate amount of white vinegar (lemon juice and vanilla extract).

Step 1: Separate the egg whites at room temperature and the egg whites must be dry and clean, and be careful not to drip the egg yolks into the egg whites when separating.

It is possible to use an egg white and yolk separator, which is also very convenient to operate.

Separate the egg whites and yolks by hand, shaking the eggs by hand before separating, which will help to separate a little cleaner.

Step 2: Treat the egg yolk first, add 80 grams of milk at room temperature, 50 grams of corn oil, stir these three ingredients thoroughly, and then sift 100 grams of low-gluten flour and whip it with eggs"z"Stir in a zigzag shape to prevent the flour from glutening and stir into a fine egg yolk paste.

Corn oil can be replaced with olive oil with a small odor, and it is not recommended to use edible oils such as peanut oil and soybean oil with a relatively large odor.

Step 3: At this time, process the egg white, a little white vinegar can remove the egg smell, the white vinegar can be replaced with vanilla extract or lemon juice with better effect, add a part of the white sugar when the fish eye bubble is beaten with an electric whisk, and continue to add white sugar again when it shows a delicate foam. Finally, when the egg white has lines, add the last sugar, add a total of 60 grams of sugar three times, and the final state of beating is to lift the whisk to show a sharp small triangle, and the inverted container egg white does not fall down.

The amount of sugar can be adjusted according to your taste.

There is no electric whisk, but the socks can be mixed manually with four chopsticks, which is a little more time-consuming and laborious.

Step 4: First take a part of the meringue and mix it with the egg yolk paste, continue to mix it evenly by stirring, then pour all the mixed egg yolk paste into the meringue, still mix it in the way of stirring, and then pour it into the preheated rice cooker liner with oil, and pour the large bubbles from a high place to shake out the large bubbles inside.

When making meringue, preheat the rice cooker for two or three minutes, the same as preheating the oven, so that the heat is more even.

After the rice cooker is preheated, brush it with some oil to prevent it from sticking.

Pouring the batter from a high place will squeeze out the large bubbles inside.

Step 5: I use a relatively old-fashioned rice cooker, there is no cake function, but you can also make cakes, you can choose the rice cooking button, cover the air outlet with a moist cloth, if the middle switch jumps, press it again, it will be done in about an hour. After it is done, unplug the power and let it sit for half an hour.

If the rice cooker has a cake function key, just click this button. More convenient.

It has to be stuffy, or you'll watch the cake collapse.

Now the rice cooker in the hidden mountain has this function, and the celebration bureau said that the book in the stove is clearly written, how to make the cake can actually take a look.

Separate the egg whites from the egg yolks, and the bowl containing the egg whites should not have water and oil, and use a machine to beat the egg hopper into white foam. Add oil and milk to the egg yolk, low-gluten flour, stir well, add the beaten egg white, stir well, pour into the rice to accompany the pot, steam the rice button, and wait for the delicious!!

If you use a rice cooker to make a cake, you can use eggs, milk, and flour to stir well, beat well, and then put it in the pot and plug it into the electricity to steam.

In order to highlight the sweetness, put a spoonful of sugar with a little salt, put two spoons of sugar in the egg yolk, 3 spoons of flour with a sharp edge, 6 spoons of milk, stir well, pour in half of the creamy egg white, and take it out after preheating the rice cooker for 1 minute, the pot is a little hot, pour in a little oil, and evenly coat it in the pot.

Zhun Lu Shen returned 90 grams of ordinary flour. 30 grams of corn starch, 40 grams of corn oil, 6 eggs, 80 grams of sugar, mix it into a paste with pure milk, pour it into the rice Xiaocong pot, and adjust it to the cooking rice.

To make cakes, we use our own rice cooker at home, first brush the oil in the rice cooker, and put the proofed noodles into the rice cooker.

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.

The rice cooker can be used to make bread, and there is no need to go out and buy it again.

Ingredients: 100 grams of low flour, 4 eggs, 60 grams of sugar, 25 grams of oil, 50 grams of milk, 1 2 teaspoons of baking powder, 1 4 teaspoons of salt, a few drops of white vinegar.

Step 1Separate the yolk from the egg white (eggs can be chilled in the refrigerator to facilitate separation).

2.Egg whites are poured in oil-free and water-free containers.

3.Add 20g of sugar to the egg yolk and stir.

4.Add the oil in portions and stir in the milk.

5.Pour in the sifted powder (flour + baking powder + salt).

6.Stir to combine.

7.Take out the iced egg white, add a few drops of white vinegar (balance the acid and alkali), beat the egg white at low speed until it is bubbly (just like soap bubbles), add 20g of sugar to beat until it is small bubbles, and then add 20g of sugar to beat until dry and foamy (that is, the egg white is like cream, pulled up and straight, short and shiny).

Students who don't have an electric whisk will have to work a little harder.

8.Stir the whipped egg whites and egg yolk paste with a spatula from top to bottom (use the egg whites immediately after beating, add them in batches, stir lightly, and do not let the whipped egg whites defoam).

9.Grease the bottom of the rice cooker, press the cook button, and preheat the pot.

10.After preheating, pour in the batter and shake the inner liner a few times so that the cake does not come out with too many holes.

11.Press the cooking button, two or three minutes it will jump back to the state of insulation, we don't pay attention to it, cover it with a wet towel on the gas outlet, press the cooking button after 5 minutes, press it again after 10 minutes, and insert it with a toothpick after 10 minutes, if there is no sticky thing on the toothpick, it means that it is cooked, if something sticks to it, press the cooking button again until the toothpick does not stick to the toothpick (due to the different power of the rice cooker, there is no specific time here, so you have to master it yourself!). ）

12.After taking it out, let it cool upside down, remove the mold, cut it and enjoy it!(The cake must be upside down, otherwise it will collapse).