Why does making a cake with a rice cooker form a bowl shape?

It is best to bake in the oven, the freshly baked cake is crispy on the outside and tender on the inside, not to mention how good the texture is.

I haven't heard that cakes are made with a rice cooker, and you shouldn't use an oven to make cakes. If you want to make a cake that is delicious, you need to have a reasonable recipe.

It's a bit long, just a little shorter.

What you use is the bowl, not what type of bowl it is.

I can show you what I made, the first one I made today, and the second one I made for the first time.

Here's the answer I've been recommended, the following is my production process, I don't know what you're like?

According to the ** you gave, I think it should be a part of it.

1. Your kind of rice cooker without a non-stick cooker, but it shouldn't affect it. The wall of your pot is greased, and I look at it and feel that your pot is sticky, and it is generally in a bulging state when cooked.

2. Have you beaten the egg white, the egg white is very critical and critical, the one I made did did not have baking powder, and the egg white is the key to the start.

3. Are you putting too much powder on hold?

4. Do you have too much milk? I just looked at the pour, which should be a little bit like the bottom of a normal water glass.

6. Also, when mixing egg yolk paste and egg white bubbles, you can't rotate and stir.

Ingredients: 4 eggs, 100 grams of low-gluten flour (I made starch and plain flour), 100 grams of sugar, 45 grams of milk, 45 grams of salad oil.

Production: 1Separate the egg yolk from the egg white first, do not confuse the two, and do not have water in the container.

2.Crush the egg yolk, add salad oil, some granulated sugar, and a little wine to remove the smell, stir into an egg yolk paste, and then sift in the low-gluten flour (I don't have that kind of tool, take the strainer in the soymilk machine), stir again, after stirring well, the egg yolk part of the work is ready.

3.I beat the egg whites with a whisk, and it takes a long time to beat them manually, which is the key to success.

Whipped egg whites are the key to success. Playing egg whites is divided into 5 steps:

A: Fisheye bubble-shaped: When the egg white is beaten with a whisk until it is fish-eye bubble-shaped, add 1 3 caster sugar;

B: Coarser foam: Continue to whip until the egg whites begin to thicken and become coarser foam, then add 1 3 sugars. Continue to whip;

C: Lines appear on the surface: When the protein is thicker and the surface is textured, add the remaining 1 3 sugars.

D: Wet foaming: continue to beat, the egg white can pull out the curved sharp corners, has reached the level of wet foaming.

E: Dry foaming: continue to beat, the egg white can pull out a short and upright sharp corner, which indicates that it is well pulled

4.Mix the egg whites together, mix the egg whites into three times, and when the two batters are mixed together, you must not turn in circles, you must mix them up and down, like stir-frying, otherwise they will be bubbled.

5.The rice cooker is pressed to preheat the rice (I preheat it when I beat the egg whites), pour in the salad oil, and touch the periphery of the pan, so that the cake does not stick to the pan and is easy to pour out (mine is still a little sticky to the pan, I don't know if it is not enough oil).

6.Pour in the stirred cake batter, pour it in batches, bring a sprinkle of raisins, it is best to take the pot after pouring it and lightly buckle it a few times to expel the gas in the batter. Cover the lid, hit the rice cooker to the cooking gear until you hear the rice cooker jump to the heat preservation gear, and then cover the cloth with the air outlet, continue to keep warm, until you can press the cooking button here, after repeating twice, you can get out of the pot, upside down the pot gall, put it aside for a while, the cake will be out of the pot, I heard that the taste is not worse than the oven made Oh, anyway, it is more fragrant than the outside bought, and it is simple and convenient, it is very suitable for us who do not have an oven to make.

Here are the recipes and methods I've tried, if you're the same? If it's more or less the same, it's a matter of how to do it!

Tools Ingredients: 4 eggs, 100 grams of flour, a little starch (to reduce the gluten of the dough), 100 grams of sugar, water.

Tools: rice cooker, blender (automatic is of course better than manual), 2 large bowls.

Step Method.

1. Separate the egg whites and yolks completely and put them in two large bowls.

2. Put 1 5 sugar into the egg yolk and 4 5 into the egg white.

3. Stir the egg yolk well and stir until it is light yellow. (This one is fast).

4. Whip the egg whites (add two or three drops of white vinegar to make the effect better), and stir until the egg whites can stand up on the tips of the fingers (at this time, it is like cream, it is very beautiful, it will become an egg cake if it is not too soft or too cotton-like if it is not whipped), hehe, this is a bit laborious. I've been playing for half an hour, and my hands are tired! Of course, I don't use an electric mixer, and I can use it quickly.

This step is directly related to whether the cake is very good or not, which in turn affects the quality of the cake).

5. Put the flour into the egg yolk and stir gently (don't stir too hard, this will make the dough produce gluten, which is not good and will affect the quality of the cake).

6. Put the stirred egg whites in 5 and stir well. This step should not be done with a blender, but with your hands scooping up from the bottom of the bowl and repeating a few times before turning the direction. 2 3 minutes will be fine, at which point the dough and egg whites in 5 will be beaten into a kind of paste. So that the egg is ready.

7. Put the egg pulp into the pot. Press the cook button and it will jump to keep warm for a few minutes. Ignore him, press it again after 2 minutes.

Repeat this a few times and you will be able to smell the rich flavor of the cake. Hehe, at this time, poke it in with chopsticks if the egg is not sticky. (I tried to stuff something into the button to keep it from jumping, but it was easy to stick to the bottom).

Precautions: Stir evenly and mix in proportion!

Now I see your question, it is estimated that your cake has been made, in this suggestion, if you want to make a cake or invest in an oven is better to buy it is only between 200-400 yuan is very useful.

Rice cookers don't work at all.

I don't know where it started, and I did this in the rice cooker, and it hurt a lot of people.

Some rice cookers have so-called cake stalls and come with their own cake recipes, which is so-so, and others are really not good.

In step 2, add too much sugar to the egg yolk, add less than a spoonful of sugar, and you're good to go.

Step 3, add too little sugar to the egg white. 4 scoops or 4 and a half scoops of sugar should be added, so that the egg whites will be more stable after beating, because sugar is the toughness material of egg whites, and if the sugar is not enough, the egg whites will not be hard foamed, even if your so-called undercut protein will not fall off, the actual protein is still not in place.

There are fewer eggs and more flour;

An egg and a spoonful of flour cannot be added with milk;

Step 4 is to add egg yolk and flour to the egg whites and mix gently;

The flour is preferably sifted, fine, low-gluten flour;

Do it again.