Can a rice cooker make bread or cakes and how

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 not get out of the pot immediately at this time, but also continue to keep warm for ten minutes to let it fully expand, and you can come out after ten minutes.

Learn to make cakes. Prepare the ingredients: flour, eggs, milk, salt, sugar, oil Note: Do not get a drop of water in this process, and wipe the utensils dry before use.

b] Beat the eggs according to the amount, here I used 4 of them, the egg whites are separated b] Three chopsticks are ready to beat the egg whites.

b] Two hits and that's it.

b] To accentuate the sweetness, put a little salt.

b] A spoonful of sugar.

b] Keep playing, keep playing, keep playing.

When it's a little thicker, add another spoonful of sugar and continue beating.

b] After about 15 minutes, it will become creamy, and the process of not falling off the chopsticks is more critical, 15 minutes of continuous beating, not a joke, very painful dripping b] Put two spoonfuls of sugar in the egg yolk.

b] 3 tablespoons of bubbling flour.

b] 6 tablespoons of milk.

b] Stir well.

b] Pour in half of the creamy egg whites.

Note: Stir up and down instead of in a circular motion.

b] Stir well, then pour in the other half of the creamy egg white, stir up and down b] The rice cooker is preheated for 1 minute and then taken out, the pot is a little hot, then pour in a little oil and spread evenly in the pot to prevent sticking.

b] Pour in the stirred food, then squat a few times in the pot to shake the bubbles out b] Press the cooking button, it will automatically jump to the keep warm setting for about 2 minutes, then cover the vent with a towel and let it simmer for 20 minutes.

Then press the cook button, and it will be ok after 20 minutes.

b] Open the lid.

b] The inside of the pot is greased, and it comes out as soon as it is poured, and the bottom of the cake is darker, soft and delicious, and it is done! Applause rang out b].

Rice cooker pumpkin bread recipe sharing.

You can do it, put the seasoning in it, operate it like cooking rice, and wait until the switch jumps away.

Difference 1:

Breads with high-gluten flour.

cake with cake flour.

Difference 2: The water used for bread is 45%-60% of flour

The cake is basically made with egg wash.

Difference 3: Bread is an expanded and fluffy product made of flour, yeast, water and salt as the basic raw materials, through dough modulation, fermentation, molding, fermentation, baking, baking and other processes. Eggs are added to the cake to fluff up, and no yeast is added.

1. How to make bread in the rice cooker:

1.Mix the flour with sugar and salt well, place it on a board, pile it into a hill shape, and dig a hole in the middle.

2.Mix the yeast with a small portion of water, pour into the flour hole and let it sit for 5 minutes.

3.Add a little more water and continue to knead the water into the flour.

4.The flour is initially formed into a clump, continue to add water little by little.

5.The amount of water added each time is subject to complete absorption within 20 seconds of kneading.

6.Knead the dough until smooth and soft like an earlobe.

8.Knead until the dough is firm.

9.The kneaded dough is placed in a container and left in a warm place to rise.

10.Ferment to 2 times the size.

11.Remove the leavened dough, gently knead the air out of it, and place it in the rice cooker bowl.

12.Secondary fermentation to 2 times the size.

13.Place the rice cooker liner into the rice cooker and start heating until the edges turn yellow, about 20 minutes.

14.Turn the dough over, continue to heat for 20 minutes, then turn off the power, simmer for 10 minutes, and then remove from the pan.

Second, the method of making cakes in the rice cooker:

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. Pour the egg whites into and continue to stir well (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 becomes a paste, and then it's almost the same);

7. After the egg mixture is ready, you can smear a layer of oil on the inside of the rice cooker and pour the egg mixture into it. Close the lid, press the rice cooker "cook" button, open the lid after 10 minutes and poke it with chopsticks, if it can be poked in, and the chopsticks are not sticky 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 great if eaten straight!

The ingredients are different, and you don't need to put eggs in the bread. Bread should be mixed and leavened, while cakes should be foamed.

The biggest difference is that I can barely make cakes, but I can't make bread

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 Use a whisk to start beating egg whites, I added some white vinegar first, it is said that this is 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 the less water, so it is best to use this, I add it three times, a total of three spoonfuls, and finally become creamy 3

Here's the tool! As an added note, creamy egg whites will slowly melt into their initial watery form if left out for too long, so be quick! 4

Add two tablespoons of sugar, three tablespoons of flour and six tablespoons of milk to the egg yolk, stir well, pour in the creamy egg white, pour into the egg yolk in two parts, and stir up and down. It's the whisked egg whites and egg yolks! 5

The rice cooker is slightly hot, wipe the inner liner of the rice cooker with a small piece of steamed bread dipped in cooking oil, and then pour the prepared Dongdong into it, and the 6th rice cooker will automatically jump to the heat preservation gear, and cover the gas 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!

Ingredients: 250 grams of gluten flour, 40 grams of eggs, 110 grams of water, 25 grams of caster sugar, 3 grams of salt, 5 grams of yeast, 25 grams of butter.

Spreading: about 100 grams of bean paste filling.

Method 1, pour all ingredients except butter into a container.

2. Knead the dough until smooth and add the softened butter.

3. Then knead until the film is out.

4. In the rice cooker, spread three sheets of oil paper at the bottom (because the functional temperature of the rice cooker yogurt may be a little high, so spread a little oil paper on the bottom to make the temperature a little lower, or you can spread a towel on the bottom first, and then tie the dough with a fresh-keeping bag and use the rice cooker yogurt to ferment).

5. Put the dough in.

6. Cover with plastic wrap.

7. Use the yogurt setting of the rice cooker to proofrise to a larger circle.

8. Take out and knead again.

9. Divide the dough into eight portions.

10. Round them respectively.

11. Then roll out the dough separately.

12. After turning over, spread an appropriate amount of red bean paste.

13. Roll up along the short side.

14. Put the small dough into the bottom of the rice cooker, and the oil paper at the bottom can be left without taking out or without the oil paper.

15. Cover the surface of the dough with plastic wrap.

16. Ferment with rice cooker yogurt function for about one hour.

17. Then use the rice cooker to heat the rice function, first set for one hour to heat the dough.

18. When the bottom is colored, gently turn the dough over and set it to be cooked for about 35 minutes.

Rice cooker pumpkin bread recipe sharing.

You can make cakes. Go and search for a lot of tutorials.

This family version of honey milk buns is soft and brushed, sweet and delicious, and you can't stop eating it.

Rice cooker pumpkin bread recipe sharing.

You can make your own bread with a rice cooker.

Generally, no. Cake seems to be okay.

The first recipe.

Ingredients: 150 grams of flour, 150 grams of sugar, 100 grams of butter, 50 ml of milk, 3 eggs.

Separate the egg white from the egg yolk, add sugar to the egg white (two-thirds of the total sugar) can add the sugar at one time, but I add it three times, beat it in one direction, and the egg white will not flow out if you turn it into a white foam, the cake is not good, because the egg white is not beaten enough, it is recommended to use a whisk!

Add sugar and milk to the egg yolk and stir well, then add the melted butter and stir well.

Put the flour in the whisked egg yolk paste, because the egg yolk paste is relatively small, I add it several times.

Add the flour egg yolk paste to the egg whites and stir well, preheat the rice cooker, coat it with oil (I left a little bit of the melted butter for coating), pour the cake liquid into the pan, and press the cook button. In less than 5 minutes, it will jump to the keep warm setting, let it keep warm for half an hour, then press the cooking button, and then jump to the keep warm setting.

The second recipe.

Rice cooker to make cakes.

Ingredients: 110 grams of flour, 110 grams of granulated sugar (with refined granulated sugar, Swire brand), 5 eggs (fresh), some butter (the more the more fragrant, bright in a small carton, cut more than one-third), 50 or 60 grams of milk. Flour and granulated sugar is 1:

1. Other things can be put in.

1. Flour sieve.

Three or four times. 2. Separate the yolk and egg white of the egg.

3. Put a few drops of vinegar in the egg whites (to help whip).

4. Beat the egg whites until the egg white basin is turned upside down, and the egg whites can't flow down.

5. Take two-thirds of the sugar and put it in three times in the process of beating the egg whites.

6. Put the remaining one-third of the granulated sugar into the egg yolk and stir well with the egg yolk until the egg yolk becomes lighter in color7

7. Add the butter and milk to the egg yolk paste, stirring thoroughly.

8. Slowly put the sifted flour into the custard on top (you can divide it into several parts), or stir thoroughly7

9. Now, pour the beaten egg whites into the batter and be sure to stir well.

10. Preheat the rice cooker slightly, smear with butter, and pour the batter into it.

11. Close the lid and press down to cook the rice.

12. Soon (more than 20 minutes), it will jump to keep warm, leave it alone, keep it for half an hour, and then press the cooking rice, jump to the heat preservation gear and keep it for another half an hour, it's almost, if you can't get it, open the lid to see.

Note: The egg whites must be whipped.

Otherwise, after the finished product comes out, it will be an omelet.

When beating the egg whites, drop it in the vinegar.

It helps to whip egg whites.

If there is no electric whisk.

Just use a chopstick to hit it together.

And the container for egg whites should be a little larger.

Allow the air to come into full contact with the egg whites.

It also helps to whip egg whites.

There must be a clean container for beating egg whites.

No oil or water is fine.

Cake,,1,Separate the egg whites from the egg yolks, find chopsticks and add a little sugar and stir for 15 minutes. 2. Stir the egg yolk with flour with a little salt. 3. After the rice cooker is hot, put some oil, pour the previous things into it for 20 minutes, and cover the exhaust area of the pot.