How to make a lazy version rice cooker cake? What are the steps?

Cake is a kind of food that many people like to eat, there are original flavors, there are a variety of fresh fruits or jams, as well as chopped peanuts with almonds, etc., the taste is very rich, and there is a lot of room to choose from. The more classic chiffon cakes, black forest chocolate cakes, mousse cakes, sponge cakes, etc. are loved by many people.

Nowadays, there are more and more cake shops and pastry shops, and it is very convenient for people to eat cakes, and there are all kinds of cakes, which can always meet the needs of different age groups. For many friends who have a hobby of baking, it is definitely a great thing to be able to eat the cake baked by themselves, but the oven is really too expensive, and it is relatively troublesome to use, and most people are still reluctant to add it.

In addition to the oven, in fact, the ready-made electrical appliances at home can also make cakes, that is, rice cookers. In addition to cooking, the rice cooker also has many functions such as making soup and making cakes, as long as the raw materials are prepared, it is still more convenient to make cakes and the success rate is relatively high. Chiffon cake has a delicate taste and moderate sweetness, suitable for all ages, and today I will teach you to make chiffon cake with a rice cooker.

Step 1: Prepare the ingredients to be used: 6 raw eggs, 50 grams of milk, 90 grams of low-gluten flour, an appropriate amount of corn oil, and the amount of caster sugar is also according to your preference. Let's start by taking two large clean bowls, beating the eggs into one bowl, separating the egg whites from the yolks, and putting them in two separate bowls.

Step 2: Stir the egg yolk with chopsticks, add corn oil and milk, stir well, sieve the cake flour into it, stir it with your hands, and stir until the egg yolk paste is not so thin like a ribbon.

Step 3, beat the egg white with caster sugar, add caster sugar in three times, reduce the speed of the beater, and beat until the bubbles of the egg white become smaller and you feel that the beater has resistance.

Step 4, first take a part of the egg white and put it in the egg yolk paste, stir well, then put all the remaining egg whites in it, and scrape it in one direction with a spatula until it mixes into a delicate and shiny cake batter.

Step 5: Pour the cake batter into the rice cooker bowl and scrape the top with a spatula. Then press the "cake" function key and wait quietly for it to stop. Or if the rice cooker does not have a cake function, you can use the function of "braised rice", but the time may not be so easy to master, you can simmer for 50 minutes and open it to see, adjust it according to the situation.

The delicious and delicate cake is ready, and the method of making the cake with a rice cooker is very similar to that of chiffon cake, but the tools used are different. The cake baked by the rice cooker is also very delicate, and it is relatively healthy and not easy to get on the fire. Have you learned what you like to bake?

It's a good idea to eat it yourself or entertain friends.

Separate the egg yolk and egg white, add the egg yolk to corn oil, milk, sugar and stir well, then add low-gluten flour and stir well. The egg whites are divided into 3 times with sugar, and the answer can not be dropped until the handstand. Then stir the egg yolk protein evenly and pour it into the rice cooker, shake the bubbles a few times, and the rice cooker can cook the rice function.

You need to separate the egg whites from the egg yolks, stir the egg yolks with the flour, beat the egg whites into an ice cream state, and then mix them together and put them in the rice cooker to steam. The main thing is to beat the egg whites this step is the heaviest, otherwise the cake will not be fluffy.

When it comes to how to make cakes, we usually think of an indispensable tool - the oven, but today I want to tell you that the oven is no longer as important as spicy, and the rice cooker in our daily life is fully qualified for the role of the oven

Preparation of raw materials. 4 eggs, cooking oil, sweet milk, cake flour, lemon juice, caster sugar.

The production process. 1. Separate the egg whites from the egg yolks, and put the egg whites in an oil-free basin.

2. Add 50 grams of cooking oil to the egg yolk, stir well, add 50 grams of sweet milk, stir well, add 90 grams of low-gluten flour, and then stir it until it is paste, referred to as egg yolk paste.

3. Here I will teach you a little trick, take a waterless mineral water bottle, then cut it from the bottom, cut the lower part into thin strips, and then fold the thin strips outside, as shown in the operation, such a simple whisk is made.

4. Add a few drops of lemon juice to the egg white, then add caster sugar (20 grams each time) in three times, stir once each time you add sugar, until the stirring is foamy, referred to as protein paste.

5. Take part of the egg white paste and put it into the egg yolk paste and stir it well, it is light yellow, then pour it back into the egg white, stir evenly, referred to as cake batter.

6. Coat the inner wall of the rice cooker with a layer of cooking oil, pour the cake batter into the rice cooker, shake it from side to side a few times to drive out the bubbles, turn on the cooking mode, and stop the fire in about 40 minutes.

Tip 1: When making egg yolk paste, be sure to follow the requirements, if you add cooking oil, sweet milk, and low-gluten flour at one time, it is easy to cause uneven stirring, and it is not easy to stir evenly.

2. In the whole production process, it is really not recommended to use chopsticks to beat eggs, otherwise you will suffer

Here's how to make a cake from a lazy rice cooker:

Food companion pants: 6 raw eggs, 50 grams of milk, 90 grams of low-gluten flour, appropriate amount of corn oil, appropriate amount of caster sugar.

1. Take two large clean bowls first, beat the eggs into one bowl, separate the egg whites and yolks, and put them in two bowls.

2. First, deal with the egg yolk part, add 20g of sugar to the egg yolk and stir evenly with a stirrer, stir until the celery stove is slightly whitish, pour in the cooking oil and yogurt and continue to stir, so that the white sugar egg yolk, edible oil and yogurt can be perfectly blended together.

3. After stirring evenly, sieve the flour into the egg mixture, be sure to use a sieve, so that the flour will not clump, continue to stir vigorously with a stirrer, and stir until the batter is delicate and non-granular.

4. Let's deal with the egg white, pour the sugar into the egg white three times, beat it with a whisk, if there is no whisk with chopsticks, it may take a few hours. Beat the egg whites until they turn white, take out the whisk from the egg whites, and there is a sharp triangle on it that does not fall, and Lu Jian or insert a chopstick into the egg whites without falling off.

5. Add the whipped egg whites to the batter twice, and stir the egg whites in the same direction with a tool each time you add the egg whites, so that the egg whites can be perfectly fused with the batter.

6. Then evenly smear a layer of cooking oil on the inner layer of the rice cooker, pour the batter prepared in front into the rice cooker and shake it vigorously a few times to shake the bubbles out, and then press the cooking mode.

Rice cooker to make cake ingredients:

1. 4 eggs.

2. 100 grams of low-gluten flour or cake flour (if there is no ordinary flour and 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 white, stir into a dry foam like cream (the egg white 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 can be no egg yolk sticky, and a little egg yolk can 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 and stir carefully so as not to 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 white 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 notice that the egg yolk batter and egg whites have merged into one and become a paste, at which point 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 milk, it means that it is cooked; ）

Ingredients: 100 grams of flour.

80 grams of sugar.

Milk 100 grams.

5 eggs.

Unflavored salad oil 45 grams.

Lemon juice 5 grams.

Oil 5 grams. Whisk 1 pc.

Method steps.

Prepare all the ingredients first Separate the yolk and egg whites of the eggs, put the egg whites in a waterless and oil-free container, and put the egg yolks into a container.

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Pour oil into the egg yolk and beat it, add 30 grams of sugar, continue to stir, and then pour in the milk! After the milk and egg yolk are well mixed, add the flour in three parts, and stir well.

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Whipping egg whites, preferably with a whisk, this process is more tiring! Fortunately, I found a whisk in the countryside house, although it was broken only in high-speed gear, but it was still good, or the hands would be tired to death, and it would take a long time to beat the time with chopsticks without a whisk! When beating the egg white, add the remaining sugar in three times, and the egg white can be beaten until you can stand a chopstick without falling over.

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Add the whipped egg whites to the egg yolk flour paste in three times, be careful not to stir in a circle, stir evenly up and down, left and right, and heat the rice cooker for 5-8 minutes when doing the fourth step, this process is equivalent to the preheating of the oven, and take out the liner and pour a small spoon of oil when it is hot! Then pour in the beaten cake batter from a high place.

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Press the rice cooker cake button to heat for 40 minutes, and after the rice cooker jumps the keep warm button, you can take out the rice cooker liner and deduct the cake after 5 minutes.

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Oven-baked cakes are suitable for making cake bases inside birthday cakes because they are relatively dry! The taste of the rice cooker is more like a chicken cake, it is very delicate and fluffy, and the cake is full of flavor! Delicious cakes.

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In fact, this method is very simple, buy that kind of self-rising powder on the market, it is with yeast, first buy a pack of self-rising powder, egg yolk and egg white separately, egg yolk and sugar until the sugar melts, egg white foaming and set aside, then add egg yolk to the self-rising powder and stir, add egg white, smear a layer of oil on the rice cooker, pour the mixed cake powder in, press the cooking button, automatically trip, and come out of the fragrant cake.

Use an egg splitter to separate the yolks and whites into separate containers.

Egg whites should be poured into an oil-free and water-free container for beating, and a few drops of lemon juice should be added to the egg whites until coarsely foamy.

Add white sugar in three times and beat until it is hard to foam.

To the extent that the protein foam does not drip, it is considered a hard foam.

Beat the egg yolks, add the salad oil and milk and mix well.

Pour the sifted flour into the egg yolk paste and stir well (if it is not sifted, the flour will be small particles, which is not conducive to stirring).

Pour one-third of the whipped meringue into a basin of egg yolk paste, and mix it with a plastic spatula in an irregular way or stir well in a Haidilao moon style. (Be sure not to stir in a circle, otherwise the egg whites will defoam).

Finally, pour the rest of the batter into a meringue container with two-thirds of it, and mix well with a plastic spatula or Haidilao moon.

Put oil paper at the bottom of the rice cooker, and the oil paper can be padded with several more layers to avoid the cake from sticking to the bottom, here I pad 4 layers; Press the cook button to preheat the pan first (if there is no oiled paper, you can use the rice cooker and smear a little oil on the bottom of the pan).

After preheating, pour in the batter and gently knock the rice cooker a few times, so that the cake will not have too many pores when it is steamed.

Press the cooking button, and in two or three minutes it will jump back to the state of keeping warm, we ignore it and cover the air outlet with a wet towel; Keep warm for 5 minutes and then press the cook 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.

Hope it helps you, dear.

Have a good life, pro.

1.Take 3 eggs, 90g of sugar, and beat with 50 water.

2.Sift in 90g of cake flour, stir well, melt 30g of water and pour the mixture with 40g of butter and 40g of milk, and stir well.

3.Pour the mixture into the rice cooker, press the cake button, remove the cake, cut into circles and slice.

4.Remove the core of the biscuits and mash them. Add the cake slices and yogurt in turn, and repeat to the rim of the cup.

5.Sprinkle with a layer of cookie crumbles, top with mint and enjoy the potted cake