How to make a cake in a rice cooker, how to make a cake in a rice cooker

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.

Ingredients. Flour.

100g eggs.

6 pcs. Milk.

1 box. Accessories. Oil. Amount.

Sugar. Amount. Steps. 1.Ingredients: Egg white protein in two separate containers without oil and water. (I used six eggs) a little flour, a carton of milk.

2.Add sugar to the egg whites. (Here I put four spoonfuls).

3.Beat the egg whites until creamy (I beat them with chopsticks, and beat them for about fifteen minutes.) Shoot up and down.

4.Add an appropriate amount of sugar to the egg yolk. (I put four spoonfuls).

5.Pour in the milk and stir well.

6.Add the flour in portions. It's easy to stir. Stir into a non-granular and viscous batter.

7.Pour the beaten egg whites into the beaten batter in two parts, and stir well when pouring in the egg whites (be sure to stir up and down, not in circles).

8.Stir the batter.

9.Spread the oil evenly in the rice cooker, pour in the stirred batter, and shake the air bubbles out of the pan with a few shakes with your hands. Press the Cook button and wait until it is 20 minutes after it is kept warm, and then press the Cook button. Let it warm for about 20 minutes.

10.Steamed cake.

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

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.

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

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

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

Upgraded cheesecake, rice cooker to make cake.

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

Tools Ingredients: 90 grams of cake flour, 25 grams of corn starch, 4 eggs, 270 grams of thick yogurt, 60 grams of caster sugar, a few drops of lemon juice or white vinegar, rice cooker, whisk.

1. Prepare 2 egg beaters without locust fingers, water and oil, 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, the state of the batter is about like this, delicate and uniform. Because eggs vary in size, you can add a little more yogurt if you feel the batter is too dry.

5. Add a few drops of white vinegar to the lead state egg white, add sugar in 3 times, beat it 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 bowl, pour in the cake batter, close the lid, and start the "cake" button of the rice cooker for 50 minutes.

9. When the time is up, turn on the rice cooker, which is white. As long as you don't see the cake collapsing quickly, it's a success.

10. After a period of teasing eggplant, you will see that the cake automatically detached from the pot, which is the characteristic of yogurt cake, indicating that it is successful.

Prepare the materials. 1. 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. (If you use a cup, the amount is a small kind of cup).

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 into 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 in.

room temperature); Sugar 1 3 Put it in the egg yolk, beat the egg yolk, and stir until it is light yellow (generally stir for 1 minute, if the egg yolk is fine.

Small basins are placed in warm water to stir out better. ）

2. Whip the egg whites and stir them into a dry foamy shape like cream (the egg whites can stand up in the tip of the hand, and the time is about 5 minutes, and it will be beaten.)

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 up, and it will become an omelet. But you can't beat it, it's not good to beat it for too long to become cotton-like), and then pour the remaining 2 3 white sugar.

Add egg whites and stir gently.

Note!! There should be no oil or water in the basin where the egg whites are placed, and the manual egg beater should be clean, and there should be no egg yolks sticky, and the egg whites should not be in it.

You can mix a little egg yolk, these three points are very important, otherwise the egg white will not be good!

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 and vanilla sugar and lemon oil into the beaten egg yolk in moderation, and add a few drops of white vinegar, then light.

Stir lightly (stirring too vigorously will cause gluten in the dough and affect the quality of the cake; Vanilla sugar and lemon oil are flavored, no can not.

Add; 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 (do not use a blender, use your hand or rubber spatula from the bottom of the bowl.)

Fish upwards and repeat a few times).

5. After about 2 minutes, you will find that the egg yolk batter and egg whites are fused together and become a paste, at which point the cake batter is ready.

Finish. 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 dried fruits such as walnuts and melon seeds in the bottom of the pot.

Pour the cake batter into the rice cooker.

7. Press the rice cooker to the heating setting for cooking, and it will jump to keep warm in about 5 minutes, and after 2-3 minutes, press it again to cook.

The rice is heated, and after a few minutes it jumps again (during which time the batter is slightly firmer, you can sprinkle some raisins on top), and repeat for 3-4 years

times, you can smell the fragrance of the cake, open the lid, the surface is light yellow, taller than the original, poke with chopsticks.

If you can poke it in, and the chopsticks don't stick to the egg pulp, it means that it is cooked.

8. Out of the pot, flip over, and the fragrant cake will shine on the stage, and the bottom should be a little dark yellow.

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.

Upgraded cheesecake, rice cooker to make cake.

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

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

Rice cooker cake making tutorial.

Materials. Ingredients: 65 grams of shell eggs, 90 grams of low-gluten flour, 50 grams of milk, 60 grams of fine sand sedan sugar for egg whites.

Excipients: 40 grams of corn oil.

1. Ingredients: low-gluten flour, 65 grams of fresh eggs in shell, caster sugar, milk, corn oil.

2. Separate the egg whites and yolks, and put the egg whites into a clean basin without oil and water.

3. Beat the egg yolk with your hand, pour in corn oil, mix it together, then pour in milk and beat evenly, and no oil star appears; Sift in cake flour.

4. Mix the flour and egg yolk paste evenly with the hand pump in an irregular direction, lift the hand pump, and the egg yolk batter will hang down like a ribbon; Set aside.

5. Use an electric whisk for egg whites, first make coarse foam at high speed, and add caster sugar in three times, respectively, after making coarse foam, after hitting delicate white foam, and after hitting white foam with more delicate lines.

6. Take 1 3 egg white paste into the egg yolk paste, stir well with your hand and pour it back into the egg white paste basin.

7. The scraper is stirred from the direction of 2 o'clock to the direction of 8 o'clock, from the bottom to the top, the scraper operates in the clockwise direction, the basin rotates slowly in the counterclockwise direction, and the egg white paste and egg yolk paste are mixed evenly, presenting a delicate and shiny cake batter.

8. Clean the inner liner of the rice cooker in advance to ensure that there is no oil or water on the inner wall; Pour the cake batter into the liner and smooth the surface with a spatula.

9. The rice cooker has a "cake" function, just press it and wait for it to come out of the pot, if there is no "cake" function, you can use the rice stew function, and the time is about 1 hour.

10. When the time is up, no need to simmer, open the lid directly, take out the inner tank, and buckle it upside down on the drying rack.

11. The inner wall of the rice cooker is a non-stick layer, and after about 10 minutes, the egg stall cake will be automatically demolded, and there is no need to do it at all.

Ingredients: 100g of gluten flour, 4 eggs, 80g of sugar, 45g of milk, 45g of corn oil, a few drops of white vinegar.

Production method: 1. Egg separation. The egg whites and egg yolks are packed in two separate containers, and the basin for the egg whites must be dry and oil-free.

2. After beating the egg yolk, add milk and stir until the egg liquid and milk are completely integrated.

3. Add a stool with 20 grams of sugar and stir well.

4. Sift in the low-gluten flour and mix until the flour and egg liquid are fused without flour particles.

5. Add corn oil and mix until the oil and batter are completely fused into a shiny batter.

6. Add a few drops of white vinegar to the egg white, add the remaining 60 grams of white sugar in three times, and beat the egg white.

7. Beat until you lift the whisk and pull out the right angle that is not bent.

8. Take out the inner liner of the rice cooker and wipe off the water, then put it in and press the cooking button to preheat it for 5 minutes.

9. Take out one of the beaten egg whites and add them to the egg yolk paste and mix well, using the method of stirring or cutting, and do not stir in circles.

10. Add the remaining half of the egg whites and mix well, then pour in all the remaining egg whites and mix well.

11. Take out the preheated inner tank and pour in the mixed cake batter, and put it on the countertop to shake out large bubbles.

12. Put it in the rice cooker and press the cook button.

13. Cover the exhaust port with a wet towel and let it sit for 20 minutes after jumping to the heat preservation button.

14. After removing from the pot, it is buckled upside down.

15. After demolding, cut into pieces and put on a plate, ready to eat.

Ingredients: 170g of cake flour, 4 eggs, 140g of sugar, Accessories: 40ml of salad oil

Step 1: Salad oil, sugar, gluten flour.

Step 2: Sift the low-simple and messy tendon powder.

Step 3: Knock the eggs into a clean and waterless plate and stir well.

Step 4: Add the sugar and beat quickly with a whisk for 5 minutes until the egg batter is 5 times larger.

Step 5: Pour in the sifted low powder.

Step 6: Mix quickly. Then pour in the salad oil and mix well.

Step 7: Pour into the rice cooker and shake the bubbles out twice. Sprinkle with black sesame seeds.

Step 8: Turn on the power and press the cook button (about 40 minutes).

Step 9: Just trip. Simmer for 5 minutes.

Step 10: Take it out and let it cool on the upside-down wire rack. Serve.

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.