Who has the steps to make a cake with a rice cooker?

1. Prepare a few clean basins without oil and water, stainless steel spoons or manual whisks, four eggs, a little flour, a little milk, three spoons of sugar, and a little salt.

2. Separate the egg white from the egg yolk, and pay attention to the egg white There can be no egg yolk in it. Stir the egg whites clockwise with a stainless steel spoon, adding a pinch of salt and three tablespoons of sugar in triple. Until the egg whites are beaten like cream, the middle can stand up with chopsticks without falling.

Add three teaspoons of flour and a little milk to the egg yolk and stir well.

3. Slowly add the egg whites to the egg yolk several times, and stir evenly, noting that you can only stir up and down, not left and right.

4. Put some cooking oil in the rice cooker, turn the bottom of the pot and let the oil evenly spread at the bottom of the pot. Turn on the power and let the rice cooker preheat it a bit. Pour all the egg batter into it and knock the bottom of the rice cooker to eliminate the bubbles.

Cover the pot with a lid and take a towel to seal the air holes in the lid. Press the button, and the button will jump over after a while, then press it again, repeat a few times, open the lid, poke the cake with a toothpick, if the toothpick is relatively clean and there is no mushy.

5. Don't take the cake out right away. You have to buckle the inner liner of the rice cooker and wait until the cake is cold before you can take it out!

It's all my own experience, you can try it! Try a few more times to succeed!

Rice cooker for cakes? I really haven't talked about this before. If you know the answer, restore me too.

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Here's how to make a cake from a rice cooker:

Ingredients: 300 grams of flour, 5 eggs, 40 grams of peanut oil, 225 ml of pure milk, 60 grams of sugar, half a teaspoon of white vinegar.

Step 1: First prepare 2 waterless and oil-free pots, then beat the prepared five eggs into the basin, and the egg yolk and egg liquid should be packed in different basins.

Step 2: Add 225ml of pure milk to the egg yolk, then add 40ml of peanut oil, then sieve 300g of flour with a honey sieve, then mix evenly with a spatula, mix until thick old yogurt, and then set aside.

Step 3: Add half a teaspoon of white vinegar to the egg white, then put in 20 grams of sugar, use an electric whisk, beat at medium speed until large bubbles appear, then put in 20 grams of sugar, continue to beat at medium speed, beat until the egg white turns white, from large bubbles to delicate small bubbles, then put in 20 grams of sugar, continue to beat, and finally beat until the whisk lifts up, and the small sharp corners of the egg white do not disappear.

Step 4: Pour half of the mixed egg yolk paste into the beaten egg whites, and then mix evenly with a spoon, note: it must be mixed up and down or left and right, and must not be stirred, otherwise it will be easy to defoam.

Then pour the evenly mixed paste into the basin with the remaining half of the egg yolk paste, and mix well.

Step 5: After the egg yolk paste and whipped egg whites are thoroughly mixed, brush a layer of oil on the inner liner of the rice cooker, then pour the mixed cake batter into the rice cooker, then shake a few times to shake out the bubbles inside, then put it back on the rice cooker and cover it, press the rice button to cook the cake! After the cake is cooked, remove it from the pan, put it upside down on the cutting board, and then change the knife and cut it into small pieces of uniform size, and it is ready to eat.

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

Upgraded cheesecake, rice cooker to make cake.

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, a rice cooker (preferably 350W) is also required

Whisks, chopsticks are also fine, remember to beat evenly.

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

2Add 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 puree well.

5. Put the egg whites in a clean, water-free, oil-free bowl. 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)

Beat the egg whites until you can turn them upside down for this.

6. Mix the egg yolk paste and 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.

7Preheated 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.

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.

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.