How to make delicious dim sum desserts with a rice cooker? The material is simpler .

My skills are just friendly to make a gesture not to swell and loosen the smile and source soft, only a little better than steamed bread......<

Depending on the humidity and the degree of softness, the oven will be crispy and dry. The dessert made by the rice cooker is relatively soft and contains tong, which also refers to the fact that Chang is relatively wet.

If you want to use a rice cooker to make desserts, first of all, the temperature of the rice cooker must be moderate. 20 minutes is fine, the dessert must be stirred evenly, the dessert made from the rice cooker is better and not easy to become sour. The storage time is also very long.

And special incense. It tastes delicious.

Rice cooker to make cakes Prepare things: flour, eggs, milk, salt, sugar, oil You can't get a drop of water in this process, wipe them dry and then use them In fact, with the amount I made, 3 eggs should be just right, I used 4, and it feels a little too much Egg white separation Three chopsticks are ready to beat the egg whites Beat twice That's it In order to highlight the sweetness, put a little salt A spoonful of sugar Continue to beat Continue to beat When it is a little thick, put another spoonful of sugar, continue to beat For about 15 minutes, it will be like this, creamy, and the chopsticks will not fall This is more critical, 15 minutes of continuous play, not a joke, very painful drops Put two spoons of sugar in the egg yolk 3 spoons of bubbling flour 6 spoons of milk Stir well Pour in half of the creamy egg white, pay attention, stir up and down instead of in a circle After stirring well, pour in the other half of the creamy egg white, stir up and down It looks like this The rice cooker is pressed to preheat the rice for 1 minute and then take it out, the pot is a little hot Pour in a little oil and spread it evenly in the pot to prevent it from sticking to the pan Pour in the stirred things, and then squat a few times in the pot to shake the bubbles out Press the cooking button, it will automatically jump to the keep warm setting for about 2 minutes, then cover the vent with a towel, stuff for 20 minutes and then press the cooking button, and after 20 minutes, it will be ok and ready to open. Hold on.

Open the lid of the pot The pot is coated with oil, and it comes out as soon as it is poured, and the bottom of the cake is darker The cake is soft and delicious, and it is done, and the applause rang out

You can make dessert cakes.

Method: Ingredients.

4 eggs 70-80 grams of flour.

Excipients: raisins, appropriate amount: 70-80 grams of sugar.

A pinch of other flavors.

Rice cooker dessert baking practice steps.

1.Place the egg yolks and egg whites in two large bowls separately (this method shortens the whipping time and is suitable for hand blenders).

2.Sugar 1 3 in the egg yolk and 2 3 in the egg white.

3.Whip the egg yolk and stir until it is light yellow (usually just stir for 1 minute).

4.Whip the egg whites until they are creamy (beat until the egg whites can stand up in the tip of the hand, this time can be long, until there is no egg wash in the bowl, this step directly depends on the quality of the cake, if there is still egg wash in the bowl, the cake will not swell up, and become an omelet).

5.Put the flour (sifted) into the egg yolk, stir gently (stirring too hard will cause gluten and affect the quality of the cake), and after stirring, you will find that the dough is all together (leave it alone).

6.Put the egg whites into the dough made in 5 and stir well (you can't use a whisk, 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 and the egg whites have turned into a kind of paste, and then it is almost the same).

7.Once the egg is ready, you can apply a layer of oil to the inside of the rice cooker and pour the egg milk into it. At this time, dried fruits such as walnuts can be added.

8.Cover the lid, press the "cook" button of the rice cooker, wait for 2-3 minutes, press the cooking rice again, and jump again after a few minutes, at this time you can smell a fragrance of cake, open the lid, the surface is light yellow, a little taller than the original, poke it with chopsticks, if you can poke it in, and the chopsticks do not stick to the egg milk, it means that it is okay.

9.Take out the pan and flip it, and the cake can be brought down, and the bottom should be a little dark yellow. (When looking at it in the middle, you can sprinkle some raisins when the surface is just hard).

You can make cakes! There's a rice cooker in my space that makes cakes.

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 (the total sugar content is two-thirds of the total sugar content) can add the sugar at one time, but I add it three times, beat it in one direction, and beat the egg white into a white foam that will not flow out, 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 and egg yolk paste to the egg whites and stir well, preheat the rice cooker, coat it with oil (I left a little bit of melted butter for coating), pour the finished cake liquid into the pan, and press the button to lift the mold to cook the rice. 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 little salt 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 half an hour, it's almost the same, if you can't get it, open the lid to see.

The electric grandson sleepy rice pot cake teaches empty summoning Cheng is a loss.

The rice cooker is good enough to make bread, and there is no need to go out to buy this sock.

Now, teach you how to use rice cooker cakes at home, simple, healthy and delicious.

Step 1: 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.

Step 2: Beat the eggs by the amount, here I used 4 of them, and the egg whites are separated.

Step 3: Three chopsticks Prepare to beat the egg whites, note: It's three chopsticks.

Step 4: Just make it like this, there are small bubbles.

Step 5: To accentuate the sweetness, add a little salt.

Step 6: A spoonful of sugar.

Step 7: Keep beating and keep beating and keep playing, put another spoonful of sugar when it's a little thick, and keep beating, a little verbose, hee-hee.

Step 8: Put two spoonfuls of sugar in the egg yolk.

Step 9: 3 tablespoons of flour.

Step 10: 6 scoops of milk.

Step 11: Stir well.

Step 12: Pour in half of the creamy egg whites; Note: Stir up and down instead of in a circular motion.

Step 13: Stir well, then pour in another half of the creamy egg whites and stir up and down.

Step 14: Knock the rice cooker and press down to preheat the rice for 1 minute, then take it out, the pot is a little hot, pour in a little oil, and apply it evenly in the pot to prevent it from sticking.

Step 15: Pour in the stirred stuff and gently shake the pot up and down a few times to shake the bubbles out.

Press the cook button and simmer for 20 minutes.

Step 16: Press the rice 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 sit for 20 minutes.

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

Remove from the pan. Diced.

It's more practical, I've done it myself. It's delicious, hope. Thank you. (I could have sent **, but I didn't give it).