Can a modern rice cooker make cakes?

Yes. Microwave ovens will work too.

The most important thing in making a cake in a rice cooker is how to make the ingredients. Here's how to make the cake:

First, prepare the tools first:

1. A rice cooker.

2. A hand agitator (electric one is better).

3. Two large bowls.

2. Prepare materials:

1. 4 eggs 2, 100 grams of flour (10 grams of starch are added to it, which can reduce the gluten of the dough, and it is better to use cake powder);

3. 100 grams of sugar;

4. Raisins and other flavors can be added with a small point, or not added.

3. Production: 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. Put the egg whites into 5 and stir evenly (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 in 5 and the egg whites have turned into 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. Cover the lid, press the "cook" button of the rice cooker, I don't know why it jumped to keep warm in about 5 minutes, waited for 2-3 minutes, pressed the cooking rice again, and jumped again after a few minutes, at this time you can smell the fragrance of the 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. 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 and other ingredients, and you can eat it.

Ingredients. 4 eggs.

70 grams of white sugar.

50 grams of pure milk.

50 grams of corn oil.

90 grams of cake flour.

3 drops of lemon juice.

Steps. 1. Prepare the ingredients, first prepare all the utensils, and weigh the materials, so as not to be in a hurry in the later stage.

2. Separate the egg yolk and egg white, and pour them into two egg bowls respectively (make sure that the egg bowl is waterless and oil-free).

4. Stir with a manual whisk until the sugar melts and the milk and corn oil are fully combined.

5. Add the low-gluten flour after sifting (be sure to sieve).

Sieving flour is to ensure that the flour particles are fine and uniform. A part of the air wrapped in the flour becomes fluffy, which is easier to mix evenly in a short time, and is not easy to have large lumps. If you don't sieve it, it will definitely increase the mixing time, and it may put pressure on the gnocchi, which is easy to produce gluten.

6. Mix the egg yolk paste with a spatula (do not stir in circles, otherwise the flour will be gluten).

Put the inner liner of the rice cooker into the pot and press the keep warm function in advance to preheat it for about 5 minutes, that is, you can start pressing the keep warm button before starting to whip the meringue.

7. Add 3 drops of lemon juice or white vinegar to the egg white, then beat it with an electric whisk until it becomes turbid and bubbles, add one-third of the white sugar, continue to beat until the foaming is completely eliminated and the delicate protein flows, and then add one-third of the white sugar.

8. Quickly beat until the egg whites appear lines, add the remaining white sugar to it and quickly beat until hard foaming (small sharp corners appear, whether the cake can be raised depends on whether the egg whites are beaten well, the most critical).

9. Add one-third of the meringue to the egg yolk paste, stir-fry evenly, do not stir in circles, otherwise it will defoam and cause the cake to not rise.

10. Pour all the batter into the remaining meringue and continue to mix evenly.

11. Take out the inner liner of the rice cooker and apply a thin layer of corn oil to the bottom, and do not grease the wall of the pot, so that the cake will grow taller. Then pour in the cake batter. 12. Shake twice to eliminate the small bubbles in the cake batter.

14. Put the inner tank into the rice cooker, close the lid and press the cooking button to OK (if you don't skip the button for a few minutes, press it again to cook the rice, don't open the lid halfway).

15. When the time is up, it will be boring for 5 minutes before opening the lid.

16. Then take it out and immediately buckle it upside down, and it's done!

How to make a cake in a rice cooker.

First of all, we prepare 4 eggs, then break the eggs, and then separate the yolk and egg white of the egg, and leave it in two containers for later use, first stir the egg white with chopsticks, of course, it is recommended to put a little salt in the process, and then add about a spoonful of sugar, stir it well with chopsticks, it is best to stir as much as possible until the sugar is all melted in the egg white, and then add a spoonful of sugar to the egg white when it is slightly thicker, and continue to stir with chopsticks, Until you can stir the egg whites into a creamy shape and stick to the chopsticks and can't fall off, the viscosity is about the same. However, this step is relatively physically demanding, so if you have any machine at home that you can play, it is recommended that you use a machine to fight. Then the egg yolk is processed, first scoop the spoonful of sugar into the container containing the egg yolk, then add about 4 spoons of flour and 5 spoons of milk to it, and then start to stir the egg yolk until the egg yolk is stirred to no small pieces, and then pour the freshly churned egg white into the container and stir together until it is stirred evenly, then preheat the rice cooker, and then add an appropriate amount of cooking oil to the rice cooker after it is hot, and then brush the inner tank of the rice cooker evenly with a layer of cooking oil, and then stir it well. The cake batter is put into the **pot** a few times, so that the bubbles can burst off, and then turn on the switch of the rice cooker, generally speaking, after three minutes, it will automatically jump into the state of heat preservation, so first, first of all, it is recommended that you block the air release hole of the rice cooker, and then put them for about 20 minutes, wait until the temperature of the rice cooker is slightly reduced, and then turn on the switch again to cook the rice, and wait for about half an hour before it is done.

Ingredients: 5 eggs at room temperature, 80 grams of milk, 50 grams of corn oil, 100 grams of cake flour, 60 grams of sugar, white vinegar (lemon juice, vanilla extract).

Amount. Step 1: Separate the egg yolk at room temperature, the container containing the egg white must be dry and clean, and be careful not to drip the yolk into the egg white when separating.

It is possible to use an egg white and yolk separator, which is also very convenient to operate.

Separate the egg whites and yolks by hand, shaking the eggs by hand before separating, which will help to separate a little cleaner.

Step 2: Treat the egg yolk first, add 80 grams of milk at room temperature, 50 grams of corn oil, stir these three ingredients thoroughly, and then sift 100 grams of low-gluten flour and whip it with eggs"z"Stir in a zigzag shape to prevent the flour from glutening and stir into a fine egg yolk paste.

Corn oil can be replaced with olive oil with a small odor, and it is not recommended to use edible oils such as peanut oil and soybean oil with a relatively large odor.

Step 3: At this time, process the egg white, a little white vinegar can remove the egg smell, the white vinegar can be replaced with vanilla extract or lemon juice with better effect, add a part of the white sugar when the fish eye bubble is beaten with an electric whisk, and continue to add white sugar again when it shows a delicate foam. Finally, when the egg white has lines, add the last sugar, add a total of 60 grams of sugar three times, and the final state of beating is to lift the whisk to show a sharp small triangle, and the inverted container egg white does not fall down.

The amount of sugar can be adjusted according to your taste.

There is no electric whisk that can be churned manually with four chopsticks, which is a bit more time-consuming and laborious.

Step 4: First take a part of the meringue and mix it with the egg yolk paste, continue to mix it evenly by stirring, then pour all the mixed egg yolk paste into the meringue, still mix it in the way of stirring, and then pour it into the preheated rice cooker liner with oil, and pour the large bubbles from a high place to shake out the large bubbles inside.

When making meringue, preheat the rice cooker for two or three minutes, the same as preheating the oven, so that the heat is more even.

After the rice cooker is preheated, brush it with some oil to prevent it from sticking.

Pouring the batter from a high place will squeeze out the large bubbles inside.

Step 5: I use a relatively old-fashioned rice cooker, there is no cake function, but you can also make cakes, you can choose the rice cooking button, cover the air outlet with a moist cloth, if the middle switch jumps, press it again, it will be done in about an hour.

After it is done, unplug the power and let it sit for half an hour.

If the rice cooker has a cake function key, just click this button. More convenient.

It has to be stuffy, or you'll watch the cake collapse.

The secret to success in making a cake with a rice cooker for the first time.

This is the first time I have made a cake with a rice cooker, and after doing it, I found that it is very simple, as long as you master the following steps, it is impossible to make a cake that fails. The cake baked from the rice cooker is more tender and delicate than the oven, and you don't need to go to the cake shop to buy it after learning it, it is clean and hygienic, and children love to eat!

Prepare the ingredients: 200 grams of flour, 6 eggs, 1 bottle of milk, salt, sugar, oil.

Note: Do not get a drop of water in this process, and wipe the utensils dry before use.

Beat the eggs by the amount, here I used 4 eggs, and the egg whites are 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. Keep beating and keep beating and keep beating and when it's a little thicker, add a spoonful of sugar and keep beating.

After about 15 minutes, it will become creamy, and the chopsticks will not fall off, this process is more critical, 15 minutes of continuous play, not a joke, very painful drops.

Put two spoonfuls of sugar in the egg yolk.

3 tablespoons of spiky flour.

6 tablespoons of milk. Stir well.

Pour in half of the creamy egg whites, taking care to stir up and down rather than in circular motions.

Stir well, then pour in the other half of the creamy egg whites and stir up and down.

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

Pour in the stirred stuff and squat the pan a few times to pop 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, let it sit for 20 minutes, and then press the cooking button, and it will be ok after 20 minutes.

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

It's almost the same as making cakes in the oven, but the rice cooker is not as delicious as the oven. The rice cooker is easier to use without adjusting the temperature.

In fact, it's the same as using the oven, but the oven is replaced with a rice cooker, and it tastes just as delicious.

Yes. Prepare a few eggs, the egg whites and yolks are separated, you can put the egg whites in the refrigerator first to refrigerate to better whip them. Add cake flour to the egg yolk paste and stir into a yogurt texture.

Then take out the egg whites and add sugar in three parts, beat until you can insert a toothpick, mix the egg whites and egg yolk paste, pour them into the rice cooker, and steam them in cooking mode for 40 minutes to an hour.

Compared with rice cookers and ovens, rice cookers are relatively simple, no need to adjust the temperature, one key to cook rice can be done, suitable for the handicap party, zero failure, you can also learn **** on Douyin or Kuaishou.

The rice cooker steamed cake is stirred with flour and milk, eggs and stirred into a hundred acres, and then put it in the rice cooker later.

No, I haven't done it successfully, so it's better to use an oven to make cakes.

I won't, did it once, failed.

Rice cooker cakes can be made at home, how to make rice cooker cakes best? Let's take a look at this problem**, I hope these contents can help friends in need.

Cake is a special food that many friends love nowadays, many people love to make cakes at home rice cooker, but usually the birthday cake made by everyone with a rice cooker is not as fluffy as we buy in the dessert shop, and the bottom of the birthday cake made by the rice cooker will be a little burnt, in fact, everyone has a certain trick to make cakes with a rice cooker at home. So how do you make fluffy and delicious cakes with a rice cooker at home when the standard equipment at home is limited?

When you make cakes with rice cookers at home, the raw materials that must be prepared in advance are: 200 grams of wheat flour, 50 grams of vegetable oil, a box of pure milk, 4 raw eggplant eggs, 60 grams of salt, and appropriate white rice vinegar. After preparing the raw materials in advance, you can gradually make it, first of all, you must beat the eggs, you must remember that the egg whites and egg yolks are separated into 2 bowls, add an appropriate amount of vegetable oil to the bowl of egg yolks, and then pour in pure milk, mix and stir, and then you must add wheat flour and knead it into a batter.

Add a small amount of white rice vinegar to the bowl of egg whites, add an appropriate amount of white sugar, and then stir well with a blender or wooden chopsticks until the milk coffee is colored. Remember that in the case of beating eggs, we must make sure that there is no oil or water in the egg white or egg yolk, and the egg white and egg yolk can not be mixed and stirred, otherwise it is not easy to stir evenly. Then you must pour the churned egg white into the prepared egg yolk batter, you must pay attention to the mixing method during the stirring, and you must choose the rotary mixing method.

Mix until the surface layer is not significantly pale yellow or milky white; Eventually, you must apply a layer of vegetable oil to the prepared rice cooker to prevent the birthday cake from burning. Pour in the stirred cake liquid, close the lid tightly, select the birthday cake or cook function button, and you can eat a delicious and fluffy birthday cake after a pause. The birthday cake made in this way is very fluffy and does not burn easily, and it is a special dish that is very popular with adults and children alike.