When the rice cooker makes a cake and presses the rice button for the second time, do you still need

1. Tools:

1. A rice cooker.

2. A hand agitator (electric one is better).

3. Two large bowls.

2. Materials: 1. 4 eggs.

2. 100 grams of flour (10 grams of starch are added to it, which can reduce the gluten of the dough, and it is better to use cake flour).

3. 100 grams of sugar.

4. Raisins and other flavors can be added with a small point, or not added.

3. Preparation: Put the egg yolk and egg whites separately into two large bowls (this method can shorten the whipping time and is suitable for manual blenders).

Sugar 1 3 in the egg yolk and 2 3 in the egg white.

Whip the egg yolk and stir it into a light ** (I usually stir it for 1 minute).

Whip the egg whites until they are creamy (beat until the egg whites are able to rise up in the tip of the hand, this time can be long, until there is no egg wash in the bowl, this step directly depends on the quality of the cake, if there is still egg wash in the bowl, the cake will not swell up, and become an omelet).

Put the flour (sifted) into the egg yolk, stir gently (stirring too hard will cause gluten and affect the quality of the cake), and after mixing you will find that the dough is all together (don't worry about it, I never add water).

Put the egg whites into 5 and mix well (you can't use a blender, the method is to use your hands to scoop up from the bottom of the bowl, repeat a few times and turn the direction, after about 2 minutes, you will find that the dough in 5 and the egg whites have turned into a paste, and this is almost the same).

Once the egg is ready, you can apply a layer of oil to the inside of the rice cooker and pour the egg milk into it. Cover the lid, press the rice cooker "cook" button, I don't know why it jumped to keep warm in about 5 minutes, waited for 2-3 minutes, pressed the cooking rice again, and jumped again after a few minutes, at this time you can smell the fragrance of the cake, open the lid, the surface is shallow**, a little taller than the original, poke it with chopsticks, if you can poke it, and the chopsticks do not stick to the egg pulp, it means that it is okay. Take out the pot and flip it, and the cake can be brought down, and the bottom should be a little deep**.

After cooling, it can be garnished with whipped cream, etc. It's also OK if you eat it directly!

4. Description: The cake introduced by the couple does not add any additives, and it all depends on the egg white swelling to affect the quality of the cake, and the taste feeling is first-class, with a ratio of 2:1:1--- eggs, sugar, and noodles.

It is best to use a rice cooker to make a cake with a towel all the time, otherwise the steam inside is insufficient and the cake is not cooked.

If the rice cooker always jumps to keep warm when making cakes, you can wait for about 2 minutes, and when the internal temperature of the rice cooker decreases, you can adjust it to the cooking button again to the gear of the rice cooker. If you can't press it, you can cover the vent hole with a towel, simmer for 20 minutes, and then press the cook button, and it will be fine after 20 minutes. The deformation of the bottom of the pot, the principle of cooking uncooked rice due to the deformation of the bottom of the pot is the same as that of cooking uncooked rice due to the deformation of the heating plate, but its failure probability is common, and it is caused by excessive force when taking rice or brushing the pot.

<>I usually press three times when I make cakes. It depends on the amount of work you make. I used the ingredients for a six-inch cake.

As for the taste, if you want it to be delicious, you have to add ingredients. You can buy a large piece of dark chocolate and add it to it, and it will taste super good! Disconnect the diode d2 to measure the reverse resistance to change to about , the diode leaks, and the reverse has been turned on.

Point E (microprocessor supply voltage) Through the D2 diode IC1 microprocessor 30 pins, the microprocessor 30 pins have a high potential, and the microprocessor sends a command to let the machine enter the insulation state.

We usually use rice cookers to make fluffy and soft cakes, because the small pores that the egg whites hit the dry foam support the cake body. If the egg whites are defoamed and there are few pores, the cake will easily collapse. The egg white must be whipped to enough hardness to have good stability.

Take chiffon cake as an example, it should be sent to the state of "hard foaming", which is what we often call nine distributions. When whipping the egg whites, add sugar in 3 times, and after the egg whites and yolks are separated, the egg whites are whipped at high speed until they are dry and foamy with sharp corners, and then beat slowly for one minute to make the egg whites smooth and delicate.

However, make it yourself at home, be clean, the cost will not be low, the egg whites should be put in a waterless and oil-free basin, the egg whites must be in place, the egg yolk paste and meringue should be mixed evenly, and the egg yolk paste and meringue should not be over-stirred to cause defoaming! Generally pay attention to these items, and it should be fine! But the joy of making is something that money can't buy.

In the end, it is recommended to beat the eggs a little longer, and the effect should be better.

I think it's very likely that the internal temperature of the rice cooker is too high, and then it can't bear it, so it will jump to the keep warm button, and you can use something to press this button and use time to control it.

This is because when making cakes, you can't use the cooking mode at all, and when steaming rice, the rice and water are usually separated, so the machine can't recognize it.

It is also possible that there are no objects in this rice cooker, so I feel that this situation is more dangerous, and the rice cooker will automatically jump open.

It is possible that there is a quality problem with your rice cooker, and your rice cooker may have a short circuit, so this is the case.

Because the internal temperature of the rice cooker is relatively high, it will jump to the keep warm button for one minute after pressing the cook button.

Generally, the rice cooker cake key is 40 minutes and does not need to be kept warm.

If you open the rice cooker steamed cake immediately, it is easy to have problems such as the shape of the cake shriveled and the taste is not good, so it is best to let it sit for a while to let the air pressure in the rice cooker be relatively stable before opening the lid.

In general, you can not keep warm, which means that you can directly unplug the power supply, but you should let it sit for 3-5 minutes and wait for the air pressure to stabilize before opening the cover.

Precautions for rice cooker cakes

You can add a small drop of oil to adjust the batter, the ratio of batter and whipped egg whites is 1:1, and the rice cooker cake will not collapse in this way, otherwise it will be soaked at the beginning, and it will flatten down by itself later, and it has nothing to do with the time you are bored, but there is less noodles. When adjusting the batter, you generally use milk, you can use water, you can also put yogurt, depending on the ingredients at your home to add your favorite liquid, adjust the dough to no particles, viscous as well, too thin if the cake is not easy to cook, need to be stuffy a few more times.

It is recommended to be slightly thicker.

The bottom of the rice cooker is brushed with oil, which is easy to turn upside down. The new version will have a cake button, just press it. If you don't have a cake, use the rice cooking button, and generally press it twice to cook rice, and you can eat it in about 45 minutes to about an hour.

The cake is still very slow, if you have time, press it once to keep it warm, it's okay, it's just more time.

The above content reference: Encyclopedia - Rice Cooker Cake.

Do not take out the cake immediately after using the rice cooker, because the temperature of the cake is relatively high, and the low temperature air in the air will condense into water droplets, which will cause the cake to taste worse and cause the cake to collapse. When making a cake, it is better to apply a layer of oil to the bottom first, and then bake until cooked, and then heat it again.

Don't take it out right away when the rice cooker is ready for cake

It is best not to take out the cake immediately after the rice cooker is ready, because the hot cake contains a lot of hot air at this time, and after taking it out directly, it will condense into water droplets with the air with a relatively low temperature in the air, so that the inside of the cake will be filled with some moisture, which will greatly reduce the taste of the cake.

The correct approach should be to wait for the rice cooker to make the cake, first adjust the control gear of the rice cooker to keep warm, so that the cake has been kept at a suitable temperature inside, wait for the cake to cool down for a period of time, and then press the heating button, and wait for the rice cooker to automatically trip again and the internal moisture will be evaporated.

When steaming the cake in the rice cooker, you should apply a layer of oil to the bottom of the pan, butter or vegetable oil is OK, which can prevent the cake from baking and increase the flavor of the cake. However, it is best not to choose rapeseed oil for the oil to be applied, because the taste of rapeseed oil is relatively strong, which will mask the taste of the cake.

1. When the rice cooker cake is ready, it generally does not need to be opened immediately.

2. Although the rice cooker cake is simple to operate, if the details are wrong, it is easy to dry up and taste poor, and whether the rice cooker cake should be opened immediately after it is done has become a doubt, in fact, it is generally not recommended to open it immediately, this is because in the process of opening, the air pressure in the rice cooker will be suddenly released, and the cake will be retracted, which will not only make the cake not beautiful enough, but also reduce its taste, so after the cake is done, it is recommended to simmer for 3-5 minutes. Make the air pressure in the cake relatively stable before opening the lid.

Ordinary rice cookers often make cakes that automatically jump to keep warm in a few minutes, and only need to be bored for 20 minutes, and they are cooked after opening them once and after they are bored for 20 minutes.

The process of making a cake with a rice cooker and churning the egg whites takes about 20-30 minutes. Here's how:

Ingredients: 120 grams of low-gluten flour, a few drops of lemon juice, 1 gram of aluminum-free baking powder, 50 grams of fresh milk, 30 grams of oil, 60 grams of sugar, 4 eggs.

Steps:1Use an egg separator to separate the yolks and whites in separate containers (if the eggs are taken out in the refrigerator, let them sit at room temperature for a while).

2.The 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 coarse bubbles (vinegar and lemon juice play a role in adjusting the pH of egg whites and making them easy to foam. It is recommended to add white vinegar or lemon juice to the homemade cake without affecting the color and taste, and also to neutralize the overly strong egg flavor.

That is, in addition to adding lemon juice, vinegar can also be used instead).

3.Add white sugar in three times and beat until it is hard foaming, and see that there are small upright sharp corners after lifting the whisk, and the protein foam will not drip to the extent that it is hard foaming. (If you don't have a whisk, then use three chopsticks to beat hard and beat it into a foam, but it's very tiring, and you may not be able to beat it after exerting your efforts).

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

5.Pour the sifted flour and baking powder into the egg yolk paste and stir well (if you don't sieve, the flour will be small granules, which is not conducive to stirring).

6.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 circles, otherwise the egg whites will defoam).

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

8.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 (no oil paper can be used in the rice cooker, and a little oil can be smeared on the bottom of the pan).

9.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.

10.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, the rice cooker I use is 750w, there is no specific time here, so you have to master it yourself!

If the toothpick is wet and brings out some cake foam, or if you don't think the cake crust is dry enough, press the cooking switch again and it will be out of the pan after 10 minutes). After taking it out, let it cool upside down, remove the mold, and cut it.

The rice cooker makes cakes, press the rice cooking buttonWhy does a rice cooker make cakes, and it jumps to the keep warm button in 1 minute?

The reason why the rice cooker automatically jumps to keep warm when making cakes Understand the life of the rice cooker automatically jumps to keep warm, it may be because the bottom of the pot is deformed or there are foreign objects that cause poor contact with the heating surface, and poor contact will cause the rice cooker to automatically trip, and the rice will automatically jump to the heat preservation button before the rice is cooked. Another reason is that the magnet core of the rice cooker is broken, if the magnet core is broken, the rice cooker will not be able to sense the temperature change, and it will automatically trip.