Can you cook cakes with a rice cooker Can you make cakes with a rice cooker?

Yes, there is nothing that cannot be imagined, only that it cannot be done.

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.

3 or 4 times 2. Separate the yolks and whites of the eggs.

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 another half an hour, it's almost, if you can't get it, open the lid to see.

Hope you can be useful.

I saw it in a cooking show before, the program is called (Male Chef), I suggest you search for it, you can search for the electric pot of the male chef to make good dishes.

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.

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

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

You can make cakes with a rice cooker at home.

You can make fluffy and delicious cakes without water or an oven.

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.

Teach you to make cakes with a rice cooker, which tastes as delicious as a cake shop, and the method is super simple.

Fortunately, it was ready to go.

I've done it

However, it is different from what is sold in the cake shop

Prepare 2 eggs, 6 tablespoons of milk, 3 tablespoons of flour.

Separate the egg white from the egg yolk first, there can be no egg yolk in the egg white, so that the egg white can't be beaten, add some sugar to the egg white, so it's good to bubble, don't hit it with chopsticks, hit it with a whisk, and hit it with chopsticks will go crazy... Put some sugar after beating for a while, don't put too much, put it little by little, just beat it until it is creamy, and put it aside.

Add 6 tablespoons of milk, 3 tablespoons of flour, appropriate amount of sugar to the egg yolk, if you are a high-gluten flour, you can add a little starch to it, and I personally think it is better to use cornstarch.

Then stir well, and finally introduce it into the egg white, which is stirring can not be circled, and it should be drawn up and down until it is mixed well.

Heat the rice cooker a little, introduce the oil a little, it is best to have butter, it is okay to have no cooking oil, pour it in and cover the lid.

Press the cook button, let it cook for a few minutes, wait until it's hot, turn it back to keep warm, and then wait until it's not so hot and then press the cook button, and do it back and forth a few times, (otherwise it will burn off) and wait until it's cooked to eat Yes, add raisins or something to it to your personal taste

Can have been done with relative success.

Summary. Hello, dear. Glad to ask for your question, the rice cooker can cook chicken cakes. Can <> rice cooker cook chicken cakes?

Hello, dear. Glad to ask for your question, the rice cooker can cook chicken cakes. <> Prepare the raw materials:

Five eggs, 120ml of pure milk, a little lemon juice, 30 grams of white sugar, 5 ml of corn oil and dandanThe first step: first of all, we prepare two larger bowls, separate the egg whites and yolks, and add pure milk and corn oil to the bowl with egg yolks; Add lemon juice to a bowl with egg whites; Stir the liquid in both bowls evenly and mix for later use. Step 2:

Divide the white sugar prepared by the quasi-selling ruler into three equal parts, add them to the bowl with egg whites in batches, and beat them evenly with an egg beater to make a perfect meringue. For this step, to check whether the meringue is qualified, you only need to turn the bowl upside down, and if the meringue does not fall, it will be up to the standard. Step 3:

After that, we first pour half of the meringue into a bowl with egg yolk paste and mix it up and down evenly; Then pour the whisked egg yolk paste into a bowl with half of the meringue. Step 4: Brush the bottom and inner wall of the rice cooker with a layer of cooking oil, pour in the prepared cake liquid, shake a few times to exhaust the air, and then cook according to the normal cooking mode.

Chicken cake should be one of the very common pastries. And in the impression of many people, chicken cake should be one of the most salivating pastries.

Dear, I will find out for you: the rice cooker can cook chicken cakes; 1 egg, a little sesame oil, a little delicious soy sauce, a little warm water, this is all you need, the rice cooker version, the egg is a trembling cake Step 1: Put a little sesame oil in a small basin, shake the basin, and let the basin be stained with sesame oil. The role of sesame oil:

1.Delicious 2How to make a good pot to brush the rice cooker version of chicken cake Step 2 Beat the eggs into the basin and put warm water, the ratio of warm water to eggs is 1:

1 How to make the rice cooker version of the chicken cake Step 3 Stir the egg liquid with chopsticks and put a piece of chopped green onion on the rice cooker version of the chicken cake Step 4 The rice cooker with cold water and press the cook button. After the water boils and the steam finch reeds are boiled, look at the hole and stuffy table, 5 10 minutes can be out of the pot, 5 minutes later you can open the lid to see, the inside and outside are solidified and you can get out of the pot. How to make the rice cooker version of the chicken cake Step 5: Remove from the pan, pour in soy sauce, and enjoy.

Ingredients: 5 eggs, 70 grams of low flour, 10 grams of matcha powder, 80 grams of sugar

2 3 drops of lemon juice, 40 grams of cooking oil, 50 grams of milk.

Steps

1] Separate egg whites and egg yolks;

2] Add 30 grams of sugar, 50 grams of milk, and 40 grams of cooking oil to the egg yolk bowl;

3] Beat with a whisk until emulsified (i.e., all materials are completely integrated);

4 ] Sift 70 grams of low flour and 10 grams of matcha powder into the egg yolk bowl;

5 ] Use a whisk to turn a few times at low speed until the powder is completely melted;

6 ] Now start beating the egg whites, first beat the egg whites until they are foamy, add 30 grams of sugar and continue to beat;

7 ] Beat until the egg whites become delicate, then add 30 grams of sugar;

8 ] Continue to beat until there is a small hill tip in the egg beater, and the egg white will not fall down;

9] Take half of the egg white and add it to the egg yolk basin, and mix well with the method of stirring up and down (be careful not to turn in circles, otherwise it is easy to beat the egg white and defoam or stir the flour into gluten, so that the cake will not come up);

10 ] Pour the mixed batter into the protein bowl, and continue to mix all the batter by stirring up and down;

11 ] Mixed batter;

12 ] Add an appropriate amount of oil to the rice cooker and preheat it for 2 minutes;

13] Pour the egg batter into the rice cooker;

14 ] Hold up the bottom and pat it vigorously a few times to shake out bubbles (so that the steamed cake will not have holes);

15] Put the pot back in the rice cooker;

16 ] Press the essence to cook (mine is a smart rice cooker, ordinary rice cooker can press the rice cooking button), wait for it to jump up and keep warm for 10 minutes, then press the fast cook button (ordinary rice cooker or press the rice button), wait for 10 minutes after jumping up again or keep warm for 10 minutes, then unplug the power, and wait for another 10 minutes to open the pot (so that the temperature will slowly drop, the cake will not suddenly retract when cold) After opening the lid, use a toothpick to tie it, if there is a cake crumb, it means that it is not cooked, continue to steam, if the toothpick comes out clean, That means the cake is cooked;

17 ] Steamed cake;

18 ] Take out the steamed and dug cake to cool After the cake is cool, cut it with a saw, do not cut it straight to the end, otherwise the cake will be flattened;

19 ] The cut finished product is soft, delicious and delicate.

Tips The protein basin must ensure that there is no water and no egg yolk, in case the egg yolk is accidentally dropped, it must be cleaned, and the egg whites can only be discarded;

The egg yolk must be beaten until emulsified and then added flour, and the flour should be sifted to ensure that there are no particles in the mixture, otherwise there is dry flour in the steamed cake;

The egg mixture must be stirred up and down, otherwise it is easy to get gluten, and the cake cannot be raised.

The lid cannot be opened in the middle of the steamed cake, otherwise the cake will be easy to retract due to sudden temperature changes, so be sure to open the lid after the temperature cools slightly, that is, unplug the power supply and wait for about 10 minutes;

The cake should be cut after it is cold, so that the cut can be kept flat and beautiful. If you master these essentials, you will basically be able to succeed.

Take 4 eggs, separate the egg whites from the yolks, and the basin containing the egg whites should ensure that there is no oil or water, and you can use some special tools, which are sold in the market.

Take the egg yolk part and add 50g of milk, 120g of cake flour, 30g of sugar and 30g of corn oil. Stir the egg yolk liquid, and if it feels thick, you can add some milk to ensure that the final stirred egg yolk liquid is in a liquid state.

Take the egg white, add a few drops of lemon juice, beat the egg white with a whisk at low speed until the egg white is into a fine foam, and add a spoonful of sugar. The whisk is dry at high speed, and when the whisk is lifted, the egg whites will not fall down on their own. Note that in the process of whipping egg whites, a total of 30g of sugar should be added.

Add the beaten meringue to the egg yolk paste twice, and turn it evenly up and down in slow motion, otherwise it will defoam and not rise.

After the rice cooker is preheated for 5 minutes, pour the stirred ingredients into the rice cooker and gently buckle twice to prevent bubbles. A wet towel is placed on the gas outlet of the rice cooker, and the cooking button is pressed, and it jumps back to the insulated state in two or three minutes, and we ignore it; Keep warm for 5 minutes and then press the button to imitate the cooking button; Press it again after 10 minutes after jumping back to the keep warm, and then insert it with a toothpick after 10 minutes after jumping back to the keep warm. If there is no sticky thing on the toothpick, it means that it is cooked.

If the toothpick is wet and brings out some cake foam, or if you feel that the cake skin is not dry enough, then press the cooking switch again and remove it after 10 minutes.

Rice cookers can make cakes because the rice cooker has a heating function and the heating time is not short. And for a certain period of time, the temperature is still constant, which is exactly the necessary condition for the cake to rise. The success rate of making a cake with a regular rice cooker is not high, but if you use a rice cooker with a cake function to make a cake, the success rate is almost 100%.

Rice cooker version chiffon cake].

Ingredients: 5 eggs (182 grams of egg white, 85 grams of egg yolk), 75 grams of white sugar for egg white, 20 grams of sugar for egg yolk, 50 grams of corn oil, 60 grams of cold water, about 100 grams of cake flour (cake mix).

Production process:1Group photo of cake ingredients;

2.Egg whites and egg yolks are separated, and egg whites are put into a clean basin without oil and water;

3.Add 20 grams of sugar and 50 grams of corn oil to the egg yolk;

4.Mix well;

5.Add 60 grams of cold water and mix well;

6.The flour is sifted into it;

7.Mix evenly in an irregular direction, without dry powder, lift the whisk, the batter is filled between the whisks, hang down like a ribbon, and set aside for later use;

8.75 grams of white sugar is added to the egg whites three times, the first time after the egg whites are coarsely foamed with an electric whisk, add one-third, and beat them at medium speed;

9.For the second time, when the egg whites are white and delicate, add one-third of the sugar and continue to beat at medium speed;

10.The third time, when the egg whites are delicate and there are obvious lines, add the remaining white sugar and continue to beat at medium speed;

11.When the egg whites are more delicate and white, and the egg beater feels obvious resistance, lift the egg beater while turning off the switch, the egg whites on the egg beating head are at a small right angle, and the egg whites are finished;

12.Take one-third of the egg white paste into the egg yolk paste;

13.Mix well by chopping and stirring, and pour the mixed paste back into the protein batter.

14.Continue to mix well by chopping and stirring to form a delicate and shiny cake batter;

15.Pour the cake batter into the oil-free and water-free non-stick coated rice cooker liner and smooth the surface slightly;

16.Put the liner in the rice cooker;

17.Cover the lid, select the "cake" function of the rice cooker, and time for 40 minutes; If your rice cooker does not have a cake function, you may use the rice stew program, and the time is tentatively set to 40 minutes;

18.When the time is up, don't open the lid first, simmer for 15 minutes and then open it, look, the surface is very flat, and the hair is also very good, but there is a little moisture, and there is some separation from the top of the pot wall;

19.Take out the inner tank, buckle it upside down on the drying rack, when it is dry to the hand temperature, you can gently pull out the cake by hand, there are some cake residues on the wall of the pot, you can scrape off it.