How to make rice cooker chicken cake delicious, rice cooker chicken cake homely practice

1. Separate the egg whites and yolks in two large bowls.

2 sugars 1 3 put in the egg yolk and 2 3 put in the egg white.

3. Stir the egg yolk well and stir until it is light yellow. (This one is fast).

4 Whip the egg whites until the egg whites can stand up on the tips of your fingers (like cream at this time, it's very beautiful), hehe, this is a bit laborious. I've been playing for half an hour, and my hands are tired! Of course, I don't use an electric mixer, and I can use it quickly.

This step is directly related to whether the cake is very good or not, which in turn affects the quality of the cake).

5Put the flour into the egg yolk and stir gently (don't stir too hard, this will make the dough produce gluten, which is not good and will affect the quality of the cake).

6. Put the stirred egg whites in 5 and stir well. This step should not be done with a blender, but with your hands scooping up from the bottom of the bowl and repeating a few times before turning the direction. 2 3 minutes will be fine, at which point the dough and egg whites in 5 will be beaten into a kind of paste. So that the egg is ready.

7Grease the bottom of the rice cooker and add the egg mixture. Press the cook button and it will jump to keep warm for a few minutes. Ignore him, press it again after 2 minutes.

Repeat this a few times and you will be able to smell the rich flavor of the cake. Hehe, at this time, poke it in with chopsticks if the egg is not sticky. (I tried to stuff something into the button to keep it from jumping, but it was easy to stick to the bottom).

8. Just cut off the power. You can also decorate the cake with raisins and so on, and let it cool before eating. But I ate it while it was hot, stuffed it in a big bite, and it was delicious.

1.Beat the eggs into a bowl and beat well.

2.Add cooking wine, salt and 1:water and beat well.

3.Strain the egg wash to remove the foam.

4.Seal the plastic wrap, put the water in the rice cooker and steam for 8 minutes.

5.Remove and drizzle with light soy sauce.

I use Ah Zheng Tu eggs in my steamed egg custard at home, which is delicious and suitable for all ages. Especially for the little ones!

Rice cooker chicken cake, very easy to make, very simple, one success.

Step 1: Open three eggs and pour them into a bowl.

Step 2: Beat the eggs and set aside.

Step 3: Add an appropriate amount of water to the beaten eggs.

Step 4: Add an appropriate amount of salt, beat the eggs with chopsticks, and break the eggs thoroughly and evenly.

Step 5: Beat the egg strainer, filter out the air bubbles, cover the net with plastic wrap, and insert a few small holes in it with a toothpick.

Part 6: Put water in the pot and boil, put it in the steamer, put the prepared eggs in it, and steam it for about 15 minutes.

I hope it can help you smoothly this time!

Ingredients: 4 eggs, 45g flour, 50ml pure milk

Excipients: appropriate amount of white sugar, appropriate amount of salt, appropriate amount of oil.

Steps. 1.Prepare the ingredients first. The first step is to separate the 4 egg whites as shown in the picture and put them in two bowls. It should be noted that all utensils should not be stained with a little water, and should be dried before use.

2.Add 3 tablespoons of sugar and 1/2 tablespoon of salt to the egg whites, start with 3 chopsticks and stir quickly until thickened, then add a small amount of sugar and continue to stir until creamy (this time is about 15-20 minutes).

3.Before mixing, add 3 tablespoons of flour, 6 tablespoons of milk and 2 tablespoons of sugar to the egg yolks. Then pour the creamy egg whites in half, taking care to stir from top to bottom, not left and right. Stir well, then pour in the remainder and stir again.

4.Power on the rice cooker and preheat it for about 1 minute, then take out the pan with oil and smear the bottom of the pan. Then the egg whites and yolks that are well mixed can go in. Dial the cooking button, and it will automatically jump to the keep warm setting after two minutes, then cover the vent with a towel, and dial the cooking button to simmer for about 20 minutes.

Preparation of rice cooker for chicken cakes.

1 egg into a bowl and add sugar. Whisk the eggs into a froth with a whisk (20 minutes).

2Add flour, custard powder, baking powder and water, and stir again with a whisk until foamy (5 minutes).

3. Evenly coat the rice cooker with the butter softened at room temperature.

4Put the inner pot into the rice cooker and heat the empty pot for 2 minutes. Pour the frothy egg batter into the inner tank.

5. Cover the lid and press the cake button, and the rice cooker will automatically enter the heat preservation state after 40 minutes.

6. Do not open the lid after heating, keep warm for 10 minutes before opening the lid. Take out the inner bowl of the rice cooker with insulated gloves or a rag pad and serve it hot.

Rice cooker chicken cake, very easy to make, very simple, one success.

The practice of rice cooker chicken cake is so simple, you can make it at home, and eat it for breakfast!

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

Rice cooker chicken cake, very easy to make, very simple, one success.

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

Ingredients: 110 grams of flour, 110 grams of granulated sugar (I used refined granulated sugar, Swire brand), 5 eggs (preferably fresh), some butter (everyone looks at it, I don't know how much I put it, anyway, the more the more fragrant, I use a bright small cardboard box that seems to be more than six dollars, cut more than a third), 50 or 60 grams of milk. In short, flour and granulated sugar must be 1:

1, I can't put other things.

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 (jms beaten by hand can be bitter), and beat 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.

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 put it in several parts), or stir thoroughly.

9. Now, pour the beaten egg whites into the noodle lake, be sure to stir well.

10. Preheat the rice cooker slightly, smear it with butter, and pour the noodle lake 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, it's okay.

In view of the fact that many friends ask me how to make cakes with rice cookers, I will turn around and share them with everyone when I see that others have space Dessert will make people happy, I hope you can enjoy the process of making delicious food Prepare the ingredients: flour, eggs, milk, salt, sugar, oil Note: This process should not be stained with a drop of water, and the utensils should be dried before use.

Beat the eggs according to the amount, here I used 4, the egg whites are separated 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 and continue to beat After about 15 minutes, it will become creamy, and the chopsticks will not fall off This process is more critical, 15 minutes of continuous beating, not a joke, it is very painful to drop Put two spoons of sugar in the egg yolk 3 spoons of sharp flour 6 spoons of milk Stir well Pour in half of the creamy egg white Note: Stir up and down instead of in circles After stirring well, pour in the other half of the creamy egg whites, and stir up and down 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 apply 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 rice cooking button, and it will automatically jump to the heat preservation gear for about 2 minutes, at this time, cover the vent with a towel and stuff it for 20 minutes Then press the cooking button, and it will be ok after 20 minutes Open the lid The inside of the pot is coated with oil, and it will come out as soon as it is poured, the bottom of the cake is darker in color, soft and delicious cake, it's done! Applause rang out.

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First of all, prepare the ingredients, which include 90 grams of cake flour, 80 grams of sugar, 50 ml of milk, 50 ml of salad oil, plus 5 eggs and an appropriate amount of sesame seeds.

When the ingredients are ready, start by preparing a large clean bowl and separate the egg whites from the yolks and put them in a bowl for later use. First, add two drops of white vinegar to the egg whites, add one-fourth of the sugar, then beat the egg whites into a coarse bubble with a whisk, add one-fourth of the sugar, and then beat with a whisk. After beating a few times, pour in a quarter of the white sugar and stir again to make a paste.

Pour the last quarter of the sugar into the egg yolk and stir it with chopsticks to make the egg yolk liquid. Then sift the cake flour into a bowl of egg yolk, add a little black sesame seeds, pour in the prepared milk, salad oil, and stir well with chopsticks. At this time, divide the beaten egg whites into three times, add them to the egg yolk, stir well, and set aside.

Finally, preheat the rice cooker for five minutes, brush the bottom and wall of the rice cooker with an appropriate amount of cooking oil, then pour the stirred batter into the rice cooker, and then shake the bubbles out with a few vigorous shakes with your hands. At this point, you can cover the lid and cook. After seeing the rice cooker trip, let it simmer for about ten minutes and cook it again.

The time to re-cook is also 5 minutes, and after 5 minutes, simmer again for 5 minutes before removing. The simple and delicious home version of the rice cooker cake is made.

Rice cooker cake ingredients: 1. 4 eggs 2. 100 grams of low-gluten flour or cake powder (if you don't have ordinary flour, add 10 grams of starch); 100 grams of sugar. 3. A little white vinegar, vanilla sugar and lemon oil.

Utensils: 1. A rice cooker; 2. two small basins; 3. A manual whisk. Method:

1. Put the egg white and egg yolk in two small basins respectively (the eggs should be at room temperature, and the ones that have just been taken out of the refrigerator should be put to room temperature); Sugar 1 3 Put it in the egg yolk, whip the egg yolk, and stir until it is light yellow (I usually stir for 1 minute, if you put the egg yolk in a small basin of warm water, the effect is better.) 2 Whip the egg whites, stir into a dry foamy like cream (the egg whites can stand up in the tip of the hand, the time is about 5 minutes, beat until there is no egg liquid in the bowl, this step directly determines the quality of the cake, if there is still egg liquid in the bowl, the cake will not swell, and become an omelet. But you can't beat it, it's not good if you beat it too long to become cotton-like), and then pour the remaining 2 3 white sugar into the egg whites and stir lightly a few times.

Note!! There can be no oil and water in the basin where the egg whites are placed, the manual whisk should be clean, there should be no egg yolk, and a little egg yolk should not be mixed into the egg white, these three points are very important, otherwise the egg whites will not be beaten well: 3. Put half of the beaten egg whites into the egg yolk, stir carefully, and do not destroy the egg white bubbles.

Then put the flour, vanilla sugar, and lemon oil into the beaten egg yolk, and drip a few drops of white vinegar, and then gently stir well (stirring too vigorously will cause gluten in the dough and affect the quality of the cake; Vanilla sugar and lemon oil are flavored and can be left unadded; White vinegar is used to remove the fishy smell of eggs. 4. Put the remaining half of the egg whites into "3" and stir well (by scooping up from the bottom of the bowl with your hand or a rubber spatula, repeat several times) 5. After about 2 minutes, you will find that the egg yolk batter and egg whites are fused together and become a paste, and the cake batter is ready :)

6. Apply a layer of oil to the rice cooker, or a layer of oiled paper or aluminum foil if it is not a non-stick pan. Put some walnuts and other dried fruits in the bottom of the pot Pour the cake batter into the rice cooker :) 7 Open the lid, the surface is light yellow, taller than the original, poke it in with chopsticks, and the chopsticks do not stick to the egg pulp, it means that it is cooked; ）

Rice cooker chicken cake, very easy to make, very simple, one success.

Hello, the method of making rice cooker cakes: ingredients: 110 grams of flour, 110 grams of sugar, 5 eggs, some butter, 50 or 60 grams of milk, flour and sugar must be 1:

1。Cooking method 1, flour sieve three times, four times 2, the yolk of the egg, the egg white is separated 3, put a little salt in the egg white (to help to beat) 4, beat the egg white, until the egg white basin is turned upside down, the egg white can not flow down on the right 5, take two-thirds of the sugar, in the process of beating the egg white into three times into 6, the remaining one-third of the sugar into the egg yolk, and Zhaobi egg yolk together with the full stirring until the egg yolk color becomes lighter 7, add butter and milk to the egg yolk paste, the rest of the family should also be fully stirred 8, Slowly put the sifted flour into the custard on top (you can put it several times), or stir it thoroughly9, pour the beaten egg whites into the batter, be sure to stir evenly10, preheat the rice cooker slightly, smear it with butter, and pour the noodle lake into it11, cover the lid, press the rice to cook (to plug the ventilation hole)12, soon (2 minutes), it will jump to keep warm, leave it alone, keep it for half an hour, and then press the rice to cook, jump to the heat preservation gear and keep it for half an hour, it's almost, If you're not sure, open the lid and take a look.