How to use a rice cooker and plain flour to make a delicious cake

Yes, the rice cooker only needs 200 grams of flour, 4 eggs, 6 spoons of sugar, and 6 spoons of milk to make cakes.

The following process 1Egg (4 eggs are needed) with a small amount of salt, a spoonful of sugar Egg yolk and egg white are placed in separate bowls (egg yolk bowls must be larger) 2Beat thickened, and then a spoonful (sugar) for 15 minutes to beat well to prevent the cake from being hard 3

In the egg yolk, add two spoonfuls, three tablespoons of flour, six tablespoons of milk, and half of the egg white, stir wellLubricate the inner pot with oil (edible oil), drain the gallbladder and internal gas, add condiments for a minute, simmer for 5 minutes and stew the rice mode, and master the time by yourself 6Eat!

Rice cookers are capable of making cakes. To make cakes with ordinary flour, you need to add one-fifth of cornstarch to the flour to turn all-purpose flour into low-gluten flour, which makes the cake more delicate and soft. Just pay attention to the ratio of flour to water.

First of all, use flour and baking powder to form a dough, make the shape of bread after fermentation, and put it in the rice cooker to steam, pay attention to the heat should not be too large.

You need to pay attention to the temperature and the time of preparation, you can make it with plain flour, but you must add eggs and cream to it, so that the taste will be better.

Summary. Hello, 1, milk and corn oil are fully emulsified evenly, here you can add 13 grams of sugar, stir into the shape of yogurt.

Hello, 1, milk and corn oil are fully emulsified evenly, here you can add 13 grams of sugar, stir into the shape of yogurt.

2, the emulsification looks like this, I seem to need to emulsify for a while.

3. Put the emulsified milk aside for later use, separate the egg whites and yolks, pay attention to the container containing the egg whites and egg yolks to be oil-free and water-free, and the egg whites should not be mixed with the egg yolks.

4. Sieve into the low-gluten flour, the low-gluten flour can be reserved for ten grams first, because the water absorption of the sedan car is different for the powder, stir with the egg pump Z-shape, and stir until there is no dry powder in the closed tour. Do not over-stir and do not draw circles to prevent the batter from glutening, and the cake made by the batter will not taste good.

5. Pour in the egg yolk, I directly stir the egg yolk into egg yolk liquid here, and then pour it in 2-3 times.

6. Egg yolk paste state.

7. After finishing the egg yolk paste, brush the rice cooker's gall with oil and preheat it.

8. Start beating eggs and keep your eyes open, it is best to use an electric whisk, first beat the book to the coarse bubble of the fisheye, add one-third of the white sugar and 1-4 drops of lemon juice, do not add too much lemon juice, if you add too many egg whites, you can't get rid of it.

9. Beat until the state of fine bubbles, and then add one-third of the sugar.

10. Continue to beat until the lines are gradually obvious, slowly lift the egg head to appear a small pointed state, and add the remaining sugar.

11. Beat to a uniform state, the meringue is more delicate, lift the whisk and the big tip appears, and the egg white will be beaten.

12. Take one-third of the beaten egg whites, put them in the egg yolk paste just now and mix them gently, pay attention to the stirring, be sure not to draw circles, not early to eliminate the circle will cause the cake batter to bubble, and the steamed cake tissue is not delicate enough. (I forgot to shoot**, this** was found on the Internet) The whole action should be fast and gentle, this time you don't have to mix too evenly, and it doesn't matter if you see a little protein, because you have to continue to mix later.

13, and then pour the mixed egg yolk paste into the egg whites, this ** is also found on the Internet, fully stir evenly.

14. The tossed cake batter is light like a ribbon, there is no egg white, and there is no special bubble leakage on the surface. If there are a lot of bubbles on the surface, it means that the egg white has defoamed and may collapse when it is steamed out.

15, pour the cake batter into the rice cooker that is preheated in advance and brushed with oil, press the imitation fiber grip button, I press the steaming button here, press the cake button if there is a cake button, in fact, you can press the fine cooking, cooking rice, as long as it is cooked, my rice cooker is automatically skipping, if you're not, just steam for 30-40 minutes or so to prepare for the celebration clock, and then look at the situation of the cake, increase the time appropriately.

16. Cut the cake a little.

OK.

Ingredient 1 Flour: 120 grams.

2 Sugar: 45 grams.

3 Cream of tartar: 2 grams.

4 Bubble powder: 2 grams.

5 Cooking oil: 75ml

6 Fresh milk: 90ml

7 eggs, 4 eggs.

Method 1: Add 2 grams of bubble flour to the flour and stir well.

2 Stir the oil and milk into a milkshake shape.

3 Pour the flour stirred into the oil and milk mixture, stir slowly, not too vigorously to avoid gluten in the flour, and stir wet.

4 Separate the egg whites from the yolks.

5 Add half of the sugar to the egg yolk and stir well, then pour into the batter. At this point, you can stir vigorously.

6 Beat the egg whites, add tartar powder (if you don't have it) and the remaining half of the sugar (if you beat it manually, you should divide the sugar into three beats) until you beat the dough chicken tail, beating the egg whites is the most critical process.

7 Add one-third of the egg whites to the batter and stir clockwise.

8 Pour the batter into the remaining two-thirds of the egg whites, stir up and down, not too long and do not make circles, so as not to foam.

9 Pour the cake batter into the mold and gently shake the bubbles out, preheating the oven before that.

10 Heat up and down for 6 minutes, then add tin foil to prevent the surface of the cake from being mushy, then turn down the heat for 15 minutes, and then turn to the heat for 15 minutes.

Add a little cornstarch for easy success The ratio of flour to corn flour is 4:1

Plain flour is fine.

How to make a cake in a rice cooker:

1. Separation of egg whites and yolks.

2. The process of beating egg whites is very important, in order to highlight the sweetness, add a little salt, and then add a spoonful of sugar.

3. Add a spoonful of sugar when it is a little thick.

4. After about 20 minutes, the egg whites are beaten into a "creamy" shape, which is the degree that the chopsticks will not fall off when lifted. The chopsticks I used for the first time, but it was really strenuous, and it was recommended to use a manual or electric whisk.

5. Add 2 tablespoons of sugar to the egg yolk, 3 tablespoons of flour with sharp edges, 6 tablespoons of milk, the flour is ordinary flour, I have also used low-gluten flour, but I think it is still ordinary flour.

6. Beat the egg yolk, stir well, the flour is easy to form small pieces, and open it patiently. Then add the beaten creamy egg whites and stir to combine.

7. Press the rice cooker button to preheat, just a little hot. Then pour in a little oil and shake it so that it evenly coats the bottom and sides of the pan to prevent the cake from sticking to the pan. Pour the stirred cake batter into the pan and squat a few times to shake the bubbles out.

8. Press the cooking button, it will jump to the heat preservation gear in about 2 minutes, at this time, cover the vent with a wet towel, stuff for 20 minutes, and then press the cooking button, and wait for another 20 minutes to get out of the pot.

9. Find a beautiful container and turn it upside down.

Note: The amount of sugar depends on the taste, and the two spoonfuls of sugar when beating the egg whites must be separated, which is more labor-saving. Due to the different capacity and power of the rice cooker, the length is only used as a reference at this time, if you feel that the surface is not yet ripe, you can change the container and heat it in the microwave for another minute or two.

Cake is an ancient pastry, generally made in the oven, and the cake is made of eggs, sugar, and wheat flour as the main ingredients. Milk, juice, milk powder, powder, salad oil, water, shortening, baking powder as auxiliary materials. It is stirred, concocted, and baked to make a sponge-like confectionery.

A cake is a pasta dish that is usually sweet, and typical cakes are made in a baked fashion. The main ingredients of the cake are flour, sweetener (usually sucrose), binder (usually eggs, gluten and starch for vegetarians), shortening (usually butter or margarine, fruit juice concentrate for cakes with low fat content), liquid (milk, water or juice), flavours and leavening agents (such as yeast or baking powder).

The first recipe.

Ingredients: 150 grams of flour, 150 grams of sugar, 100 grams of butter, 50 ml of milk, 3 eggs.

Separate the egg white from the egg yolk, add sugar to the egg white (two-thirds of the total sugar) can add the sugar at one time, but I add it three times, beat it in one direction, and the egg white will not flow out if you turn it into a white foam, the cake is not good, because the egg white is not beaten enough, it is recommended to use a whisk!

Add sugar and milk to the egg yolk and stir well, then add the melted butter and stir well.

Put the flour in the whisked egg yolk paste, because the egg yolk paste is relatively small, I add it several times.

Add the flour egg yolk paste to the egg whites and stir well, preheat the rice cooker, coat it with oil (I left a little bit of the melted butter for coating), pour the cake liquid into the pan, and press the cook button. In less than 5 minutes, it will jump to the keep warm setting, let it keep warm for half an hour, then press the cooking button, and then jump to the keep warm setting.

The second recipe.

Rice cooker to make cakes.

Ingredients: 110 grams of flour, 110 grams of granulated sugar (with refined granulated sugar, Swire brand), 5 eggs (fresh), some butter (the more the more fragrant, bright in a small carton, cut more than one-third), 50 or 60 grams of milk. Flour and granulated sugar is 1:

1. Other things can be put in.

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 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 in color7

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 divide it into several parts), or stir thoroughly7

9. Now, pour the beaten egg whites into the batter and be sure to stir well.

10. Preheat the rice cooker slightly, smear with butter, and pour the batter 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.

Yes, I just make it from ordinary flour. But when using a rice cooker, be sure to block the air outlet of the rice cooker with a towel.

Plain flour is fine.

The following process. 1.Egg (4 eggs) white, add a pinch of salt, a spoonful of sugar.

Place the egg yolk and egg whites in separate bowls (the yolk bowl must be larger).

2.Thicken, then a spoonful (sugar).

Beat well for 15 minutes to prevent the cake from being hard.

3.In the egg yolk, add two spoonfuls, three tablespoons of flour, six tablespoons of milk, and half of the egg white, stir wellLubricate the pot with oil (edible oil), drain the gallbladder and gas, add condiments for a minute, and simmer for 5 minutes.

Braised rice mode, control the time by yourself.

6.Eat!

Yes, as long as the egg whites are good enough.

You can cook cake in rice.