How to use a rice cooker to make a cake with 4 eggs Very little that

Tool: One rice cooker.

Ingredients: 4 eggs, 1 tablespoon of flour, 1 teaspoon of baking soda (yeast powder), 2 teaspoons of cornstarch, salad oil, sugar, some raisins.

Preparation: Beat the eggs in a container and add sugar (according to personal taste), flour, corn starch, baking soda, a small amount of salad oil, raisins, and stir the eggs and other ingredients until they are very thin and battery (if you add too much flour, it is estimated that it will be thick, and the finished will not be soft).

Brush the rice cooker with a layer of salad oil, so that the cake does not stick to the pan and is easy to pour. Pour the stirred cake batter in, cover the lid, and beat the rice cooker to the cooking gear until you hear the rice cooker jump to the heat preservation gear, however, you can't get out of the pot immediately at this time, but also continue to keep it warm for ten minutes to let it fully expand, and it can come out after ten minutes

This method is more power-intensive, but it is delicious. Give it a try.

Ingredients: 6 eggs, a little flour, flour (depending on the situation), sugar (to taste).

Method: 1. Separate the egg yolk and egg white, add some sugar to the egg white, twist it in one direction with 4 chopsticks, and beat the egg white all the time.

Wait until the chopsticks can stand up. (I occasionally played for 1 hour, so tired).

2. Twist the egg yolk into the minced egg white, and pour it over and over it.

3. Add flour and a small amount of soaked powder to the mixed egg mixture, pay attention to the fact that the flour should be added in small quantities in batches, and grind well while adding it to form a paste. Then add sugar, and if you like sweet, add more. Occasionally, some nuts were added.

4. Grease all the inner liner of the rice cooker, and pour out the formed cake without too much for convenience. Pour the egg mixture.

Put it in the pot, you don't have to pour it all and control it yourself. Press down the cooking gear and do not turn on the pot after the gear becomes warm.

Keep warm for half an hour, open the pot and pour out the cake, put the original top-facing noodles under the pot, and press down again to cook the rice.

file, the method is the same as above. Half an hour later, the delicious cake came out of the pan. You can make a smiley face on it.

First of all, let's explain the material. Cake flour refers to wheat flour that is weakly hard. That will affect the fluffiness and softness of the cake.

If you don't have low-gluten flour at home, put the wheat flour in a pot and steam it for 5 minutes, cool it and dry it, and the gluten will naturally become low. Alternatively, add 100 grams of cornstarch to 300 grams of plain wheat flour and stir it up. Eggs must always be available, but the eggs used in the cake are generally 60 to 65 grams.

Some people like to pick eggs to make oversized, and some people like to make pancakes and buy oversized. That will affect the proportion of the ingredients.

Corn oil refers to colorless and odorless oil, which can be soybean oil, sunflower oil, salad oil, olive oil, etc. But don't use peanut oil, flax oil. The flavor is big, the color is heavy, and the cake is very greasy.

Start by preheating the rice cooker. This is a step that many people tend to overlook. Because I just replaced the oven with a rice cooker, it was important to preheat.

The inside of the rice cooker is greased, and the empty pot selects the rice cooking button, and other things are ready, just right to use. There is no need to wait. Place all the eggs in a larger, oil-free and water-free bowl and press in a few drops of lemon juice.

Lemon juice can reduce the fishy smell of eggs and help stabilize proteins. Although it is not noticeable in whole eggs, it is better to add it naturally. You can also add white vinegar instead.

Dissolve in a whisk first, adding the sugar one at a time. The ratio of sugar to eggs for typical sweets is 20 grams of sugar per egg. Our total sugar has dropped to 60 grams.

It can't be reduced any longer. Otherwise, the paste state of the egg will be unstable and it will be easy to retreat. The egg batter is white and hits like cream at medium speed.

Pick up the egg and suck it, the egg paste will obviously fall off and will not disappear for 8 seconds, so you can.

Sift the wheat flour through the egg mixture, turn it over with a rubber spatula and mix evenly. Note that it is re-firing. It's not about drawing circles, it's about not letting the bubble go away.

No Hera's stuff, any rice cooker and spatula will do. Just don't let the bubble go away. In fact, many professional cake shop masters mix egg paste directly by hand.

If there is no dry powder, it would be fine. Mix the corn oil and milk, stir until emulsified, add a little batter and stir. This step helps these solutions and batter to mix well.

Add the mixture to the batter in 4 minutes and 3 times, stirring well after each addition. Our cake is battered. Its state is semi-flowing, fluffy, light, and slender.

Crack the eggs and separate the yolks from the whites. Froth the egg whites, add half a spoonful of salt, a spoonful of sugar, continue to beat for about 20 minutes, until the egg whites slowly become viscous, put another spoonful of sugar and continue to beat until the egg whites have been completely creamy, add two spoons of sugar, three spoons of flour, and six spoons of milk to the egg yolk just now, stir lightly a few times, pour about half of the egg whites you just beat, stir gently, stir well, and then pour in the other half of the egg whites and stir well. Pour a little oil into the rice cooker, pour the stirred cake liquid into the pot, gently shake it a few times to shake the bubbles out, and press the rice cooker's cooking button.

Cook until it automatically jumps to the keep warm setting, and then simmers for a while.

The bottom of the rice cooker must be brushed with oil, and then the beaten egg whites and cream are mixed and poured into the rice cooker, and the cake in the rice cooker is pressed.

Before using a rice cooker to make a homemade cake, let's emphasize a few key points to make a fluffy cake:

Clause. 1. Ensure that the utensils for distributing egg yolks and egg whites are clean, the utensils must be oil-free and water-free, and the hands need to be dry.

Clause. 2. Make sure that the egg white liquid cannot be mixed with the egg yolk liquid, otherwise the rice cooker cake will not be produced. Beat the egg whites and stir them quickly in a clockwise direction until they reach the bowl upside down and do not slip off, and make sure that the egg white liquid is completely absent.

Clause. 3. Add the beaten egg whites to the cake batter several times, and turn them up and down when stirring, and mix evenly.

Clause. 4. The rice cooker needs to be preheated for about 40 seconds, and then the inside of the rice cooker is greased. After pouring in the cake batter, you need to shake it to make the cake batter smooth. And use a towel to plug the air outlet of the rice cooker.

Tools: rice cooker (you can cook rice normally, no special requirements), two large bowls (find a suitable container according to the amount).

Ingredients: eggs, depending on the number of people), milk (pure milk from the supermarket is sufficient), plain flour, white sugar.

Production method: 1. Beat eggs. Place the egg yolks and egg whites in a large, clean, oil-free and water-free bowl.

2. Add 5 8 tablespoons of sugar to the egg yolk (adjust to your taste) and stir well with chopsticks; Then add half a carton of milk and stir well; Then add the flour (don't rush to put it all in this step, take your time), the flour will clump when it encounters the egg mixture, at this time, you should mix up and down while adding it (do not make circles, by the way, crush the lumpy flour), until it is mixed into a slightly thick egg paste (if you don't grasp the amount, too thick or too thin, you can add milk or flour to adjust). Set aside the tossed custard.

3. Beat egg white. Add 2 3 tablespoons of sugar to the egg whites, add a pinch of salt, and make a circle in one direction (be sure to start from the beginning, not in a reverse circle!). ), until it is beaten into foam, that is, the state that the pot inverted egg white will not fall.

This step is very important, and it depends on whether the cake is successful or not! It's definitely best to have an electric whisk, but it doesn't matter if you don't have it, you can hit it with chopsticks, this is the time to test you Be patient and beat until it becomes a bubble.

4. Mix the egg batter egg whites. Add the whipped egg whites to the egg yolk paste in 2 or 3 times until all are well mixed. It should be noted that it should be mixed up and down, and do not make circles like beating egg whites.

5. The next rice cooker is coming! Smear a thin layer of peanut oil on the inside of the rice cooker, preheat it (a little heat is fine), pour the cake batter into the pan (this step, if you like to eat grapes or others, you can put it in the pot first, and then pour the cake batter in), shake it twice on the table to shake out the bubbles inside, and flatten it.

6. Put the pot into the rice cooker, close the lid, press the rice cooking switch, and cover the air outlet of the rice cooker with a cloth. It will jump to keep warm in about 2 minutes, at this time, don't rush first, wait for 15 to 20 minutes, and then press the cooking switch; When jumping again, repeat the previous steps; After the third trip, wait about 20 minutes before boiling. The fragrant cake is ready!

Finally, you can get creative and retouch accordingly. Of course, it's delicious to eat it as is.

Pour the evenly beaten batter into the beaten egg white bowl. Continue to stir lightly and quickly like a stir-fry. The bottom must be scraped to the corners and corners and mix evenly.

Still can't draw circles. Sift the cake flour into the processed egg yolk, and you can no longer use a whisk, you can only stir it up and down or draw a cross until it is well mixed, because if you use a whisk to stir, the cake will not be fluffy.

Place half of the beaten egg whites in the egg yolk and stir carefully so that you don't spoil the egg white bubbles. Then put the flour, vanilla sugar, and lemon oil into the beaten egg yolk, and drip a few drops of white vinegar, then gently stir the rice cooker to preheat Dry the water Pour a layer of oil at the bottom Pour in the stirred batter Cover the lid Press the cooking button It will jump in about 2 minutes Block the air outlet with a towel Simmer for 20 minutes and then press the cooking button again After skipping the button, you can simmer for about 20 minutes You can do it several times without success, some say that it collapses, some say that it is paste, and more people say that it is not a cake, it is a cake, Speaking of which, I smiled unkindly and couldn't help it.

After about ten minutes, until the egg whites are completely creamy and stick to the chopsticks and won't fall off. So if you have the conditions, it's best to buy a whisk, you can save a lot of time and physical strength! Separate the egg yolk and egg whites and put them in two clean containers without oil and water.

Beat the egg yolk, add 1 3 sugar, stir well, add vegetable oil and milk respectively, and continue to stir.

After pressing the cook button for a few minutes, it will automatically jump to the keep warm state and simmer for 20 minutes. Press again to cook the rice, then skip to keep warm, and let it simmer for another 20 minutes to cook. (My family is an old-fashioned rice cooker) you can insert a toothpick to try that there is no sticky is baked, otherwise cover it and simmer for another 10 minutes.

Among them, the eggs must be fresh and not yellow, the flour must be low-gluten, the white sugar can be replaced with powdered sugar, and the corn oil can be replaced with any oil, but it is best to have oil without any smell, otherwise it will destroy the fragrance of the cake itself.

Egg whites must be thoroughly dispersed. Egg whites are the key to making rice cooker cakes and must be removed completely. Whether you use a whisk or chopsticks to beat the egg whites, beat the egg whites into a solid state. Finally, the successful egg white state is to stand a chopstick in the middle of the egg white, and the chopsticks will not fall off.

1. The flour must be sifted, otherwise there will be large particles; 2. After the egg yolk is separated, do not mix the egg yolk with the egg white; 3. Egg whites are the key to success; 4. The speed of beating egg whites is from the low speed at the beginning to the high speed later. 5. When the two batters are mixed together, they must not be circled, otherwise they will debubble.

When using a rice cooker to make cakes, pay attention to brushing a layer of oil on the inside of the rice cooker, so that the cake will not stick to the pan and will be easier to demold. It is also important to note that the egg whites should be fully whipped, so that the cake will not collapse.

When making cakes, you must pay attention to the temperature and technique, and before making it, you must pay attention to the ratio between flour, water, protein, and milk, pay attention to the cooking time, and pay attention to the heat.

Five points to note:1Before putting in the cake base, brush with a layer of oil; 2.The cake base should not be too sticky; 3.Add the sugar and lemon juice; 4.Wait until the pot is hot before putting it down; 5.After steaming, keep warm for five minutes before taking it out.

You need to control the temperature, the time to make it should not be too long, put a little more water when making the cake batter, avoid baking the paste, and put a lot of milk and butter to make it taste better.

Ingredient list ·

4 eggs, 60 grams of powdered sugar and cooking oil.

55 grams. Milk 65 ml cake flour.

100 grams. Procedure ·

1.Take 4 eggs and separate the whites from the yolks.

2.Add 55 grams of oil and 65 ml of milk to the egg yolk, stir well, sieve in 100 grams of cake flour, stir until there are no obvious flour particles, and set aside for later use.

3.Start beating the egg whites and pour 60 grams of sugar into the egg whites in 3 divided portions. After the first pouring, beat until the coarse-eyed fish bubbles, after the second pour, beat until wet foam, and after the third pour, beat until the egg white paste has small spikes when lifting the whisk.

PS: Add two drops of white vinegar or lemon juice before whipping for the first time.

Good for whisking egg whites.

4.Next, we mix the egg whites and egg yolks, which is a bit of a twist, so mothers should look carefully. Pour one-third of the egg white paste into the egg yolk paste, cut and mix evenly up and down, then pour all the egg white paste into the poured egg white paste, and continue to mix well by cutting up and down.

PS: Be sure to cut it up and down! You can't draw circles back and forth.

5.Wipe the inner liner of the rice cooker, evenly brush with a thin layer of oil, then pour in the cut and mixed egg batter, and gently shake out the Pei Xunhong bubbles.

6.Put the inner pot into the rice cooker, press the key that usually cooks the rice PS: The time of each rice cooker may be different, about 40-50 minutes, you can set a small alarm clock Ha!

7.When the rice cooker is finished cooking and the heat preservation is displayed, we cover the air outlet with a clean, wet towel and simmer for 20 minutes.

8.After simmering, remove the liner and place it upside down on a plate. ps:

Because when the cake is just baked, due to the large volume expansion, the internal tissue is relatively soft, and the support is poor. If it is not buckled, the cake will shrink and collapse due to the inability to support its own weight, which will affect the taste of the cake. That's why we're going to use the undercut cooling method.

9.Once cooled, cut into cubes and eat