Toshiba rice cooker instruction manual for making cakes? Urgent need!

1. Tools: 1. A rice cooker.

2. A hand agitator (electric one is better).

3. Two large bowls.

2. Materials: 1. 4 eggs 2, 100 grams of flour (10 grams of starch are added to it, which can reduce the gluten of the dough, and it is better to use cake powder);

3. 100 grams of sugar;

4. Raisins and other flavors can be added with a small point, or without addition.

3. Production: 1. Put the egg yolk and egg white into two large bowls separately (this method can shorten the whipping time and is suitable for manual mixer);

2. Put sugar 1 3 into the egg yolk, 2 3 into the egg white;

3. Whip the egg yolk and stir it into a light yellow color (generally stir for 1 minute);

4. Whip the egg whites into a creamy shape (beat until the egg whites are able to rise up in the tip of the hand, this time can be long, beat until there is no egg liquid in the bowl, this step directly depends on the quality of the cake, if there is still egg liquid in the bowl, the cake will not swell, and become an egg cake);

5. Put the flour (sifted) into the egg yolk, stir gently (stirring too hard will cause gluten in the dough and affect the quality of the cake), after stirring, you will find that the dough is dough together (no need to add water);

6. Put the egg whites into 5 and stir evenly (you can't use a stirrer, the method is to use your hands to scoop up from the bottom of the bowl, repeat a few times and turn the direction, after about 2 minutes, you will find that the dough in 5 and the egg whites have turned into a paste, and then it's almost the same);

7. After the Hong's egg mixture is ready, you can smear a layer of oil on the inside of the rice cooker and pour the egg milk into it. Cover the lid, press the rice cooker "cook" button, I don't know why it jumped to keep warm in about 5 minutes, waited for 2-3 minutes, pressed the cooking rice again, and jumped again after a few minutes, at this time you can smell the fragrance of the cake, open the lid, the surface is light yellow, a little taller than the original nuclear stove, poke it with chopsticks, if you can poke in, and the chopsticks do not stick to the egg milk, it means that it is okay. Take out the pan and flip it, and the cake can be brought down, and the bottom should be a little dark;

8. After cooling, you can decorate it with whipped cream. It's also OK if you eat it directly!

Rice cooker to make cakes! Material.

Ingredients: 4 eggs (yolks and whites separated), 4 tablespoons of sugar, 3 tablespoons of flour, 6 tablespoons of milk, Seasoning: appropriate amount of salt, appropriate amount of oil, auxiliary equipment: an ordinary white porcelain spoon, 3 chopsticks.

Method 1, use 3 chopsticks to beat the egg whites, it doesn't take long to make a foam (in order to highlight the sweetness, you can put a little salt), put a spoonful of sugar, keep beating until it is a little thick, and then put a spoonful of sugar, and then continue to beat ......After about 15 minutes, it will become creamy, and the chopsticks will not fall off, which is a critical process, and it is a little painful not to stop.

2 Egg yolks, 2 tablespoons of sugar, 3 tablespoons of flour and 6 tablespoons of milk.

3 Pour in half of the creamy egg whites and stir (up and down instead of in a circular motion).

4 Stir well, pour in the other half of the creamy egg whites, and stir up and down.

5 Press the rice cooker button to preheat for 1 minute, take it out, the pot is a little hot, pour in a little oil and apply it evenly to the pot to prevent it from sticking.

6 Pour in the stirred stuff and squat a few times to shake the bubbles out.

7 Press the cook button, it will automatically jump to the keep warm gear after 2 minutes, then cover the vent with a towel and stuff it for 20 minutes, then press the cook button, and it will be ok after 20 minutes.

The inside of the pot is greased, and it can be poured out as soon as it is poured, and the bottom is darker)

Tip: Don't get a drop of water in the whole process, wipe the utensils dry!

1. Open 5 eggs and separate the egg whites from the yolks.

2. Use a whisk to beat the eggs in one direction, use 10 minutes, add sugar, and continue to beat until you can use whisk shoes on top of the egg whites. The total time should be between 15 and 20 minutes.

3. Beat the egg yolk, add a little salt, a little baking powder, a little sugar, then add 100ml of milk and 100 grams of white flour, and stir well.

4. Pour the beaten egg whites into the beaten egg yolk in three parts. Stir to combine.

5. Heat the rice cooker, pour in some oil, and heat the pot.

6. Pour the egg yolk into the electric pot and heat for about 15 minutes. The exact time depends on the power of the electric cooker you are using.

It's a long story, but I'll give you a picture.

The way to make a cake from a home rice cooker is:

Ingredients: Flour "preferably low-gluten flour".

3 eggs. Milk sugar, salt, oil.

Of course, you also need a rice cooker (preferably a 350w) whisk, which can also be done with chopsticks, remember to beat evenly.

Method: 1 Separate the whites and yolks of the three eggs.

2 Add 3 tablespoons of flour and 1 tablespoon of sugar to the egg yolks.

3 milk 7 tablespoons. A few drops of salad oil mix well.

4 Stir the egg yolk paste well.

5 Put the egg whites in a bowl that is clean and free of water and oil (it is very important, otherwise you will not be able to beat it). First beat a few times with a whisk, after foaming, put a little salt in the egg white (to help whip), and then beat the egg white, clockwise punch, during the period, put the sugar in twice, until the egg white basin is turned upside down, the egg white can not flow down. It looks like the cream on the cake sold outside.

Do not leave it in the middle for a long time, hit continuously)

Egg whites are beaten until I can turn it upside down! But that's the key to making a good cake.

6 Mix the egg yolk paste with the egg white. First, mix one-third of the egg whites into the egg yolk, use a plastic spatula (the kind used for rice), stir up and down, do not make circles (to prevent the flour from glutening), then pour into the egg white paste and stir up and down, and mix in three times.

7 Preheated rice cooker, add a little oil to the preheated rice cooker to prevent it from sticking. (Press the heat button on the empty rice cooker, and wait for it to jump off, even if the preheating is completed) After putting in the finished ingredients, press the heat, and after jumping up, don't press it again.

Note: The higher the power of the rice cooker, the shorter the holding time. 8. Plug the air hole on the lid of the rice cooker and keep warm for 40 minutes (for a 350W rice cooker).

9. Take out the upside-down buckle on the plate and let it cool.

The rice cooker cake is sweet and soft, and is a baby's favorite.

Upgraded cheesecake, rice cooker to make cake.

Teach you how to make a cake with a rice cooker.

Rice cooker cake recipe: 50 grams of milk, 50 grams of oil, 30 grams of sugar, 5 egg yolks, 90 grams of low flour! 5 egg whites, a few dots of white vinegar, 50 grams of sugar.

Ingredients: 40g of wheat flour for cakes

Eggs 4 pcs.

White sugar 60 80g

White vinegar with a little lemon juice.

Milk 60ml

Cheese slices 80g

Cooking oil to taste.

Preparation of rice cooker cheesecake.

Separate the egg yolk and egg white completely, the container must be dry, beat the egg yolk.

Sift 50g of flour into the egg yolk through a sieve, add 40ml of milk, add an appropriate amount of white sugar (about 50g), and stir well.

80g cheese slices with cooking oil Appropriate amount of butter, add 20ml of milk, heat in the microwave or steam over water, the purpose is to make the cheese completely melted. Add the egg yolk to the flour batter and stir well.

Add two drops of white vinegar or lemon juice to the egg whites, stir in a circular motion with a whisk to froth and beat until the foam can stand up. After that, add an appropriate amount of white sugar and continue to stir until the saccharification foam solidifies.

Add the beaten egg whites into the egg yolk flour batter 3 or 4 times, stir-fry left and right, up and down to make it evenly combined. Stir-fry like a stir-fry, don't make circles, it will be uneven.

Wash the rice cooker, dry it with a dry cloth, add butter or cooking oil, and preheat for 2 minutes. Spread the oil evenly inside the rice cooker to prevent it from sticking. Then put the batter into the rice cooker.

Cover the pot, turn on the rice cooker for 5 minutes, keep it warm for 20 minutes, turn it on for another 2 minutes, and finally keep it hot for another 20 minutes.

To make cakes with a rice cooker, it is mainly stuffy, and it does not take too long to start the rice cooker, otherwise it will be mushy. Since the heating speed of different rice cookers is different, the slower one takes 2 minutes, and you need to explore this problem yourself.