How do you make a regular cake out of a vegetable pot?

It is impossible for the cake to be made in the oven

Vegetable pots are absolutely impossible

3 eggs, 100g of cake flour, 4g of baking powder, 20g of butter, appropriate amount of oil, appropriate amount of wolfberry, appropriate amount of white sugar.

1.Click to fill in the production steps and tips preparation materials. No cake flour can be mixed 4 to 1 with flour and cornstarch.

2.Beat three eggs into the juicer, add an appropriate amount of sugar, turn on the power and whip for one minute.

3.Add cake flour, butter and baking powder and stir for a few minutes.

4.Brush the inside of the rice cooker with a thin layer of oil to prevent sticking, pour the beaten dough liquid into it, and drop it to get the bubbles out.

5.Sprinkle the soaked goji berries on top.

6.Press the cook button to cook for fifteen minutes.

7.It's easy to buckle upside down.

4 eggs, a pinch of sugar, a pinch of flour.

Method. 1.Separate the yolks and whites of the eggs and place them in separate containers. Add the egg yolk to a tablespoon of flour and sugar. Stir to combine.

2.Add two spoonfuls of sugar to the egg whites and beat them with a whisk, I beat them by hand, which will be more laborious and time-consuming. Beat it into white foam, and finally turn it into a creamy shape, and put the container upside down, and the egg whites will not flow out, and you're good to go!

3.Gently pour the egg yolk syrup into the whipped egg whites, do not stir hard clockwise, and gently mix up and down from the outside to the inside (to avoid reducing the loss of air bubbles in the whipped egg whites).

4.Pour a little oil into the rice cooker and preheat it a little. Then pour in the well-mixed egg mixture, cover the pot and cook the same as rice!

5.Open the lid in 30 minutes! The fragrant cake is ready! (The rice cooker will skip the key in advance, don't open the lid, simmer for 30 minutes) Some rice cookers and pressure cookers have high power, and the time can be relatively reduced.

Flour: 4 tablespoons Eggs: 4 Milk: 6 tablespoons Sugar: 4 tablespoons.

Excipients Salt: a little Cooking oil: a little.

Steps. 1.Prepare the material 2Egg whites and yolks separated.

3.Beat the egg whites, first a few times, in order to highlight the sweetness, put a little salt, put a spoonful of sugar, continue to beat, until a little sticky, and then put a spoonful of sugar, because the electronic whisk is used, so quickly beat the egg whites into a creamy shape. Add 2 tablespoons of sugar, 4 tablespoons of flour and 6 tablespoons of milk to the egg yolk and stir well.

4.Divide the egg whites into the egg yolk liquid in two halves and stir up and down to mix well.

5.Put oil at the bottom of the pan to prevent it from sticking to the pan, and the pressure cooker cooker cooks the rice and takes it out of the pan, 1Separate the egg whites and beat them until frothy. Add the sugar while beating, and beat until creamy.

2.Add the egg yolk to continue beating, 3Add the milk and continue beating.

4.Strain the flour, pour it all in, and stir well together.

5.Pour all the rice into the pot and cook the rice, I will be ready for about ten minutes, depending on the voltage cooker. You can lift it up and take a look, just don't have liquid.

6.This was already ok and I cut it open inside.

7.Finish with a drizzle of condensed milk. Sprinkle with sugar needles and grated coconut and you're done!! One side will be burnt and the other will not.

Here's how to make a cake in a wok:

1. Beat an egg, pour the egg white into a large glass bowl, and take out the egg yolk for later use. Egg whites should be pure and pure to froth;

2. Add one-third of the white sand sugar according to the proportion of egg whites, and start beating the egg whites with a whisk until foaming. The force should be even, and hit in one direction;

3. After the egg white foams, set aside one-fifth of the proportion for later use;

4. Mix 1 egg yolk with 1 tablespoon of flour evenly, and gently stir the egg yolk with a whisk to mix it evenly with the egg white foam. Stir in one direction so that the flour, egg yolk and egg white foam are evenly combined;

5. Boil, put half a tablespoon of oil, pour the foamed egg mixture into the pot, and use a spatula lightly.

1 Beat an egg, pour the egg whites into a large glass bowl, remove the yolks and set aside. Here's the trick, pay attention to the eggshells should be evenly separated, and then gently move the egg yolk in the two halves of the eggshell, and the egg white and yolk will naturally separate. Egg whites need to be pure to frothy.

2 Add 1 3 pieces of white sugar according to the proportion of egg whites, and start beating the egg whites with a whisk until foamy. Remember to use even force and hit in a square section.

3 After the egg whites have foamed, set aside a ratio of 1 to 5 and set aside.

4 Place 1 egg yolk and 1 tablespoon flour in a large bowl and gently stir the yolk with a whisk to mix well with the egg white foam. It should also be noted here that it is necessary to stir in one direction, so that the flour, egg yolk and egg white foam can be evenly mixed, and at first you will worry about the uneven mixing of the flour, but you can see the uniform egg batter ...... by stirring vigorously with a whisk in one directionBe patient.

5 According to the recipe, it is "** Boiled the pan, put 1 2 tablespoons of oil, pour the foamed egg mixture into the pot, gently flatten it with a spatula, and then pour in the egg white foam that was just taken out and set aside. Once the pot is covered, bake over low heat for 20 minutes. "My practice has been improved, after beating the egg batter evenly, I put in the egg white that I originally took out, beat it evenly, and then put oil in the dry pan, pour the foamy egg mixture into the pot, low heat, but it takes less than 20 minutes, basically first use 3 minutes to bake one side, and then turn over the other side, pay attention to the combination of heat to turn the ......Take your own time.

Final molding.

Prepare the materials. The flour needs to be sifted, the egg white yolk is separated, the basin containing the egg white should be oil-free and water-free, it is best to use a stainless steel basin, and when the egg white is beaten with a whisk until it is in the shape of a fisheye bubble, add 1 3 caster sugar (20 grams).

2Continue to beat until the egg whites begin to thicken and form a coarser foam, then add 1 3 sugars.

3 Continue to whip until the egg whites are thicker and the surface is wrinkled, add the 1 3 sugar that is missing from the remaining cherry blossoms.

4Continue beating for a while, when the whisk is lifted, the egg white can pull out the curved sharp corners, indicating that it has reached the level of wet foaming. If you are making chiffon cake rolls, it is enough to whip the egg whites to this extent.

But if you make regular chiffon cakes, you still need to keep whipping.

5. When lifting the whisk, the egg white can pull out a short, upright sharp angle, which indicates that it has reached the state of dry foaming and can stop whipping.

6. The degree of egg whites is very critical, after hitting to dry foam, do not continue to whip, if the whipping is too much, the egg whites will begin to be lumpy, which will cause the failure of chiffon production. Refrigerate the beaten egg whites and start making the egg yolk paste.

Summary. Hello, dear, you can use the pressure cooker to press the pot to make a cake, it is best not to use the pressure cooker to make a cake, it is easy to cause smashing, you can use a rice cooker, first prepare the cake batter, heat the rice cooker, put oil at the bottom of the pot, pour in the cake batter, press the rice button, or some rice cookers have a cake button, thank you for your consultation, I hope mine can help you, I wish you a happy life and a smooth work!

Hello, dear, you can use the pressure cooker to press the pot to make a cake, it is best not to use a pressure cooker to make a cake, it is easy to cause a smash, you can use the rice cooker next to the hand, first prepare the cake batter, heat the rice cooker, put oil at the bottom of the pot, pour the cake batter, press the rice button, or some rice cookers have cake buttons, thank you for your rough consultation, I hope my stool can help you, I wish you a happy life and a smooth work!

We have two pots in the pressure cooker, one for cooking and one for pressing vegetables, can you use that one to make a cake?

Hello, dear, no, the one that presses the dish is easy to fry, and it is recommended that you use a rice cooker.

Do you have good ingredients for the first time with advice.

Hello, dear, the ingredients are: eggs, water, corn oil, sugar, cake flour.

Are there any detailed steps? Thank you.

Step 1: Separate the yolks and whites of the eggs and place them in two bowls. Step 2:

Add sugar to the egg yolk and egg white, and more to the egg white. At the same time, you can also add some milk, which will be sweeter. Step 3:

Mixing the egg yolk and egg white separately is the most important and crucial step, and it makes or breaks the difference. It turns out that others say that it is very difficult to fight this, and I still don't believe it. The egg yolk liquid is good for a few minutes, and finally it becomes a light yellow liquid; The egg white liquid needs to be beaten for a long time, and finally it must be stirred into a creamy shape.

You can also try to use a little egg white with your finger and it will be successful if you can stand it up on your fingertips. Step 4: Sift the flour better, so that the flour is finer, the effect will be better, and then put the freshly made egg white liquid into the flour-added Yunhao egg yolk, and then stir well to become a paste.

Step 5: Take the mixing knife in your right hand and turn the basin with your left hand. The knife enters the basin from the middle of the point, and the blade of the knife runs vertically into the basin to the point position, and then turns the knife over to turn the egg batter up.

At the same time, turn the basin counterclockwise with the left hand. Repeating this action is basically the process of drawing half an ellipse and stirring. Step 6:

Pour the batter into a container without water, the egg yolk paste does not need to be smoothed, with the temperature heating, the batter will become flat by itself, and then after a few more shocks, put it into the oven that has been preheated, the degree minutes, the temperature and the guessing time can be adjusted by yourself.

It's so easy to make a cake from a rice cooker!!

Prepare things: flour, eggs, milk, salt, sugar, oil.

You can't get a drop of water in this process.,Wipe it dry and then use it Originally, there was a picture.,Now it's pasted and you can't see it.,It's free to go to my space.,It's quite practical.。

3 eggs should be just right, egg whites separated.

Three chopsticks ready to beat the egg whites.

Two hits and that's it.

To accentuate the sweetness, put a little salt.

A spoonful of sugar keeps beating and continues to beat.

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

In about 15 minutes, it will be like this, creamy, and the chopsticks will not fall off This is more critical, 15 minutes of continuous play, not a joke, it is very painful to drop two spoons of sugar in the egg yolk.

3 tablespoons of spiky flour.

6 tablespoons of milk. Stir in half of the creamy egg whites, note that stirring up and down instead of in a circular motion before adding the other half of the creamy egg whites.

The rice cooker is preheated for 1 minute and then taken out, the pot is a little hot, you can pour in a little oil and spread it evenly in the pot to prevent it from sticking.

Pour in the stirred things, then squat a few times in the pot, shake the bubbles out and press the cooking button, about 2 minutes will automatically jump to the heat preservation mode, 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.

Ready to pull open. Hold on.

Open the lid. The pot was coated with oil, and it came out as soon as it was poured, and the cake with a dark, soft and delicious bottom of the cake was done, and the applause rang out.

【How to make pan cakes】:

Ingredients: 3 eggs, 60 grams of cake flour, 60 grams + 10 grams of sugar, 45 ml of milk, 30 ml of oil, 1 gram of salt, two to three drops of white vinegar or lemon juice;

Method:1Separate the egg whites from the yolks and place them separately in clean basins; Beat the egg yolk first;

2.Add 10g sugar and salt to the egg yolk and stir well;

3.Add the oil in batches and mix well;

4.Add the milk and mix well;

5.Sift in cake flour;

6.Mix well with a rubber spatula and set aside;

7.Add two to three drops of white vinegar or lemon juice to the egg whites and use an electric whisk to beat coarse bubbles;

8.Add the sugar in three steps: first add one-third (20 grams) of sugar;

9.Beat until the egg whites begin to thicken, add the second sugar (one-third 20 grams);

10.Beat again until there are obvious scratches on the egg whites with a whisk, add the third sugar (one-third 20 grams);

11.Then beat intermittently until the egg beating bowl is turned upside down and the meringue will not flow out, and when the whisk is lifted, a small triangular sharp corner will appear, and the tip of the sharp corner will stand upright or have a little hook;

12.Take half of the beaten meringue and put it in the egg yolk paste;

13.Mix it well with a rubber spatula; Baking recipes.

14.Pour the cake batter from step 12 back into the remaining meringue;

15.Stir evenly intermittently;

16.Put one layer of tin foil and then two layers of oil paper in the pan, and then put the pot on the fire to heat;

17.Pour in the cake batter, smooth the surface, pick up the pot and knock it a few times to shake out the big bubbles in the cake batter;

18.Cover the pot, put the pot on the fire, low heat, and bake slowly until the surface of the cake batter is basically solidified;

20.Then cover the board on the pot and flip the board over with the pot, so that the cake will fall on the board together with the oiled paper;

21.Lift the bottom of the grease paper and place the cake in the pan again; Cover the pot, simmer over low heat, and continue to bake until the cake is cooked through;

22.Take out the cooked cake, tear off the grease paper on the surface, let it cool and cut into pieces.

Pan to make biscuits]:

Ingredient 1: 1 egg, sugar, 1 teaspoon salt, 1 teaspoon baking powder.

Ingredient 2: 220g of low-gluten flour (mix 175g of medium flour + 45g of corn starch if you don't have it at home).

Ingredient 3: Appropriate amount of white pepper and white sesame seaweed.

Method: Ingredient 1 is beaten with a manual whisk until the fish bubbles, add the sifted material 2, mix well with a small rolling pin (no kneading) and put it in the refrigerator for 30 minutes;

The loose dough is kneaded a few times to form a smooth dough, flour is sprinkled on the panel, rolled out to about the thickness with a rolling pin, the material 3 is evenly sprinkled on it, covered with plastic wrap, and gently rolled a few times with a rolling pin to fix the material as much as possible;

Press out a lovely shape with a mold, put it in a frying pan, bake it over low heat until golden brown on both sides, and let it cool to eat.