How to make a rice cooker cake How to make a rice cooker cake

Ingredients Eggs, 3 pieces Flour: 3 tablespoons.

Sugar: 2 scoops Milk: 3 scoops.

Salt, a pinch of peanut oil, a pinch of it.

Preparation of rice cooker cakes.

To prepare the ingredients, first separate the egg whites and yolks...

Add 1 tablespoon of sugar to the egg whites, a little salt to highlight the sweetness, stir until thick, so that the chopsticks will not run down...

Add 3 tablespoons of flour to the egg yolk, 3 tablespoons of milk, 1 tablespoon of sugar and stir well...

Add the beaten egg whites to the well-stirred egg yolk in two parts, do not stir clockwise, move up and down, stir well...

Preheat the rice cooker and coat the pan with a layer of oil to prevent it from sticking...

Pour the stirred ingredients into the pot, shake the pot twice, and pop the bubbles...

Seal the whole pot, start heating, wait until it automatically jumps back to the holding gear, wait for about 20 minutes, then press the heat button, heat for 15 minutes, and then you can get out of the pot...

Tips: 1. The egg white must be beaten until it is sticky...

2. When mixing egg whites and egg yolks, be sure to move up and down and stir well...

3After pouring the ingredients into the pot, remember to shake out the bubbles, otherwise there will be pores...

4. The rice cooker must be sealed and cannot be gasped. . .

Love gourmet rice cooker cakes to do this by all means.

Upgraded cheesecake, rice cooker to make cake.

Eggs, flour, sugar, milk and noodles, brush the bottom of the rice cooker with oil, pour in the noodles and bake.

The method and steps of making rice cooker cake are introduced as follows:

Ingredients: 90 grams of cake flour, 25 grams of cornstarch, 4 eggs, 270 grams of thick yogurt, 60 grams of caster sugar, a few drops of lemon juice or white vinegar.

Method: 1. Prepare 2 waterless and oil-free egg beating basins, and separate the egg yolk from the egg white.

2. Add thick yogurt to the egg yolk and stir well.

3. Sift the egg yolk milk paste with low flour and corn starch.

4. Stir well with a whisk, because the size of the eggs is different, so if you feel that the batter is too dry, you can add a little more yogurt.

5. Add a few drops of white vinegar to the egg white, add sugar in 3 times, beat with an electric whisk, lift the egg beating head, and have a big hook state, no need to beat too hard.

6. Pick up part of the egg white paste and add it to the egg yolk paste 3 times, mix the batter with cutting or stirring, and be careful not to draw circles to avoid foaming.

7. The action is brisk, and it is mixed into a uniform, delicate and shiny cake batter.

8. Brush a little oil on the bottom of the rice cooker, pour in the cake batter, close the lid, and start the power for 50 minutes.

9. When the time is up, turn on the rice cooker, the top is white, you can take out the inner bowl of the rice cooker, and put it outside to cool down, without turning it upside down.

10. After a period of time, the cake will automatically come out of the pot.