Can Joyoung smart rice cooker make cakes?

Ingredients 4 eggs (yolk and egg white separated), 4 tablespoons of sugar, 4 gluten flour, 6 tablespoons of milk, seasoning: appropriate amount of salt, appropriate amount of oil, auxiliary equipment: an ordinary white porcelain spoon, 3 chopsticks production process.

1. Use 3 chopsticks to beat the egg whites, it doesn't take long to make a foam (in order to highlight the sweetness, you can put a little salt), put a spoonful of sugar, and keep beating until it is a little thick, and then put a spoonful of sugar, and then continue to beat ......After about 15 minutes, it will become creamy, and the chopsticks will not fall off, which is a critical process, and it is a little painful not to stop.

2 Egg yolks, 2 tablespoons of sugar, 3 tablespoons of flour and 6 tablespoons of milk.

3 Pour in half of the creamy egg whites and stir (up and down instead of in a circular motion).

4 Stir well, pour in the other half of the creamy egg whites, and stir up and down.

5 Press the rice cooker button to preheat for 1 minute, take it out, the pot is a little hot, pour in a little oil and apply it evenly to the pot to prevent it from sticking.

6 Pour in the stirred stuff and squat a few times to shake the bubbles out.

7 Press the cook button, it will automatically jump to the keep warm gear after 2 minutes, then cover the vent with a towel and stuff it for 20 minutes, then press the cook button, and it will be ok after 20 minutes.

The inside of the pot is oiled, and you can pour it out as soon as you pour it, and the bottom is darker) Tips for making The whole process should not be stained with a drop of water, and the utensils should be wiped dry!

That's totally fine, but it's just a lot of work.

Crack the egg whites a little, otherwise the cake will be very slick.

It's not tasty.

The process of making cakes in Joyoung rice cooker is as follows:

1.Make the ingredients.

4 eggs (yolks and whites separated), 4 tablespoons sugar, 4 gluten flour, 6 tablespoons milk;

Seasoning: salt to taste, oil to taste;

Auxiliary equipment: a plain white porcelain spoon, 3 chopsticks.

2.Production process.

Beat the egg whites with 3 chopsticks, and it won't take long to make a foam (to highlight the sweetness, you can put a little salt), put a spoonful of sugar, and beat until it is a little thick, and then put a spoonful of sugar, and then continue to beat? After about 15 minutes, it will become creamy, and the chopsticks will not fall off, which is a critical process, and it is a little painful not to stop.

Mix two tablespoons of sugar, 3 tablespoons of flour and 6 tablespoons of milk on the egg yolks;

Pour in half of the creamy egg whites and stir (up and down instead of in a circular motion);

Stir well, pour in the other half of the creamy egg whites, and stir up and down;

Press the rice cooker button to preheat for 1 minute and take it out, the pot is a little hot, pour in a little oil and evenly coat the acacia eggplant and pat it in the pot to prevent it from sticking;

Pour in the stirred stuff, then squat a few times in the pot to shake the bubbles out;

Press the cook button, it will automatically jump to the keep warm after 2 minutes, and then press the cook button after 20 minutes, and it will be ok after 20 minutes.

The inside of the pot is greased, and it can be poured out as soon as it is poured, and the bottom is darker)

Crafting tips. 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 white (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, so you are envious of the lead;

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 sugar into the egg yolk and stir well with the egg yolk until the egg yolk becomes lighter;

7. Add butter and milk to the egg yolk paste, stirring well;

8. Slowly put the sifted flour into the custard on top (you can put it several times), or stir thoroughly;

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

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

11. Close the lid and press down to cook 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.

The method of using Joyoung rice cooker to make cakes is relatively simple. Here is an easy rice cooker cake recipe that you can follow these steps:

Ingredients Required: 4 eggs.

100g cake flour.

100 grams of sugar.

50 g corn oil.

50 ml of milk.

A few drops of white vinegar or lemon juice (for fishy odors).

Steps:1Separate the yolks and whites of the eggs. Place the egg yolks in a large bowl and the egg whites in another container. Ensure that the protein container remains dry during operation.

2.Add corn oil and milk to the egg yolk and stir well with a whisk.

3.Sift in the cake flour and stir gently with a whisk until the flour is well mixed with the rest of the ingredients to form a paste.

4.Add a few drops of white vinegar or lemon juice to the egg whites and beat with an electric whisk at high speed. Add the sugar in three batches until the egg whites are hard and foamy, i.e. when the whisk is lifted, the egg whites pull out an upright sharp corner.

5.Take 1 3 beaten-out meringue and put it in the egg yolk paste, gently stir with a spatula and mix well. Then, pour the mixed batter back into the remaining meringue and stir again.

6.Heat the rice cooker bowl and pour the batter into the bowl. Gently shake the liner so that the batter spreads evenly over the bottom of the liner.

7.Place the liner in the rice cooker, close the lid and select the cake function. The rice cooker will automatically start heating until it jumps to keep warm. Let the cake simmer in the rice cooker for 20 minutes, then press the cake function again until it jumps to keep warm again and simmer for 20 minutes.

8.Finally, remove the liner and shake it gently to separate the cake from the pan. Place the cake upside down on a plate and allow it to cool slightly before demolding.

Joyoung rice cooker cake is finished! Enjoy a delicious cake!

The method of using Joyoung rice cooker to make cakes is similar to the traditional oven method. Here are a simple steps to make a rice cooker cake state bukey::

Ingredients: 1Eggs 4 pcs.

2.120 grams of cake flour.

3.80g sugar (added in 2 portions).

4.Corn oil 40 grams.

5.Milk 40 grams.

6.A few drops of lemon juice (or white vinegar).

Tools: 1Electric whisk.

2.Sieve.

3.Rubber scraper.

4.Rice cooker.

5.Kitchen paper towels.

6.Container.

Steps:1Separate the whites and yolks of the eggs and place them in two separate containers. Add 40 grams of corn oil and 40 grams of milk to the egg yolks, then stir well.

2.Sift the cake flour into the egg yolk liquid and stir well with a rubber spatula until the batter is free of particles. At this point, the batter should have a smooth texture.

3.Beat the egg whites with an electric whisk. First, add 1 3 of the white sugar to the egg whites and beat at high speed until coarse bubbles appear. Then add the remaining white sugar and continue to beat until the egg whites are hard and foamy, that is, there are small sharp corners when lifting the whisk.

4.Take 1 3 egg whites and put them in the egg yolk batter, and gently stir well with a rubber spatula. Then pour the mixed batter back into the egg whites and mix well again to form a cake batter.

5.Clean the inside of the rice cooker to make sure there is no moisture. Then pour the cake batter into the liner and wipe off the air bubbles on the bottom and edges of the liner with a paper towel.

6.Place the liner in the rice cooker and close the lid. Press the cake function key to start cooking. After cooking, let the cake simmer in the rice cooker for about 10 minutes, then remove the liner and place it upside down on the drying rack to cool before serving.

Yes, here's how

Ingredients: 85g cake mix, 80g caster sugar, 40g pure milk, 40g salad oil, 5 eggs, 4-5 drops of white vinegar.

Production steps: 1. Separation of egg yolk and egg white.

2. Add 30g caster sugar to the egg yolk.

3. Add pure milk, salad oil and cake mix, and mix all the ingredients evenly by stirring and chopping.

4. Add 50g caster sugar to the egg white three times, this is the first time to add.

5. Beat with an electric whisk until the foam is relatively large, and add white sugar for the second time.

6. Beat until you can see that the sharp corners in the egg beating basin are erected and not bent, and the sharp corners on the egg beater are also inverted triangles and not bent.

7. Brush the inside of the rice cooker with a layer of oil and preheat it in cooking mode for 5 minutes.

8. Pour the mixed egg batter into the rice cooker.

9. Cover the air outlet of the rice cooker with a wet towel and turn on the rice cooking mode, this is a fully automatic rice cooker, it takes 1 hour from the start to the heat preservation, and then simmer for 20 minutes.

10. Open the rice cooker and remove the mold as soon as possible.

11. Finished product drawing.

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

1. If the chicken stool rock eggs are placed in the refrigerator, they should be taken out in advance and placed at room temperature.

2. Separate the egg whites and yolks. (Remember that the dish with egg whites must be waterless, oil-free and egg yolk-free, otherwise it will affect the egg whites).

3. First put in a little vinegar (to remove the fishy smell), beat the egg white on low grade to the shape of a fisheye bubble, add 1 4 sugar, then beat the egg white to a finer bubble and then add 1 4 sugar, turn to medium and high speed and beat until there are streaks and then put in 1 4 sugar. Turn to high speed and be careful.

4. Pick up the whisk and have a sharp right angle, which means that the egg white has been beaten.

5. Put the remaining 1 4 sugar, milk, a little corn oil and flour (the flour is filtered through a sieve and the flour is finer) into the egg yolk. Use a whisk on low setting until fine.

6. Add 1 3 egg whites to the egg yolk and stir well, then put in 1 3 and stir well (remember not to make circles when stirring, the Internet says that playing circles will debubble auspicious and rude.) When stirring, stir up and down as if you were stir-frying.

7. Then pour the stirred into the remaining egg whites and stir well, like **, it's OK.

8. While stirring, you can preheat the rice cooker for 1 minute, pour in a little corn oil and apply it evenly after preheating, pour in the raw materials, pick up the rice cooker and shake it lightly a few times to prevent the surface from being affected by more bubbles!

9. Cover the air outlet of the rice cooker with a wet towel. Cook for 20 minutes, then keep warm for 20 minutes, and then 20 minutes for essence, and the delicious rice cooker cake will be baked!

How to make rice cooker cakes:

Ingredients: self-rising flour, 3 eggs, sugar, milk (or.

milk powder) back, salad oil.

Method: A. 1. Separate the egg white and egg yolk; (Be sure to separate, otherwise the cake won't rise).

2. Beat the egg whites, add an appropriate amount of sugar, and then beat them into dry foam; (It takes about 15 minutes to do it manually until the egg whites on the chopsticks don't fall off when you pick them up.) Sugar increases or decreases according to personal preference).

3. Add 6 tablespoons of self-rising powder and milk to the egg yolk and stir well; (The amount of self-rising flour is directly proportional to the eggs, 1 egg is about 20 grams of self-rising flour, up to 4 eggs.) If using milk powder, add 6 tablespoons of water to mix the egg yolk paste).

4. Pour the egg yolk paste into the egg white paste and stir well. (The egg paste should not be too dry, otherwise it will be easy to paste the pot, and it is best to use a scoop that can drip into a semi-liquid state, but not into a line).

5. Pour salad oil into the inner tank and grease the bottom and wall of the pot (the oil should not be too little, otherwise it will be easy to stick to the pot).

6. Press the "cake button", heat the oil, and after about two minutes, when the machine sends out a dididi prompt sound, it means that the preheating is completed. Once the preheating is complete, add the cake batter and close the lid.

7. At the end of the baking time, open the lid as soon as possible to avoid condensation dripping onto the surface of the cake and affecting the appearance and taste, and evaporate the water vapor on the surface for about half a minute after opening the lid.

Ingredients: 4 eggs, a pack of milk (any milk Tetra Fik from the fresh house can be made, the cake tastes almost the same), flour (if there is no self-rising flour, ordinary flour is fine), white sugar, salad oil (vegetable oil can be used at home instead), honey (this can be as you like).

If the conditions are good, you can also prepare butter, cheese, chocolate, fruit, etc.

Step The egg white and yolk of the egg are separated, the key to this step is that there must be no egg yolk in the egg white, and a little egg white in the egg yolk is not a big problem.

2. Beat the egg yolk well, add half a bowl of milk and then add a spoonful of oil (that is, the porcelain spoon that is generally matched with that kind of bowl) and beat it well

3. Continue to put about 10 spoons of flour in the egg yolk, just use the kind of porcelain spoon that pours oil in front of you, and the height of the flour should be level with the edge of the spoon and stir well to make the dough There is no small piece of flour in the dough, the dough is relatively uniform, if the flour is too dry to stir up, you can add some milk in an appropriate amount, just don't add water, and put it aside after it is done.

4. It is to beat the egg whites Here we should pay attention to: the bowl used to beat the egg whites should be dried and there should be no water stains and oil dripping on it. If you don't have a whisk and an egg breaker, you can use the most primitive chopsticks to beat it for about three quarters of an hour, and add sugar twice when beating the egg whites, two spoons at a time (or that kind of spoon, this sugar can be added more and less according to your preference) Sugar can also be added at once after beating the egg whites, but adding sugar can help the egg whites foam, so it is more labor-saving to beat

5. Beat until the egg white is like creamy, and the chopsticks can be inserted into the tree The thicker the egg white, the better The cake will be thinner in taste If you beat it with wooden pieces, it will take about 45 minutes at most Then mix the egg white and egg yolk paste together Mix well At this time, you can put some cheese or butter or something

6. Finally, take out the inner pot of the electric pressure cooker and dry it The inner liner of the electric pressure cooker itself is non-sticky, just pour the batter directly into it, if you are afraid of sticking, smear a layer of oil on the bottom of the pot, and then pour in the batter, and then follow the operation method of your own electric pressure cooker.

My home is Supor, and there is a special cake option, if other brands do not have this option, the Internet says that pressing the porridge button is almost the same, and the cake will be automatically made after the last waiting time)

Depending on the type of electric pressure cooker, the length of time varies slightly, but basically half an hour is fine.