Many friends don’t know much about making cakes with rice cookers and the methods of making cakes with rice cookers. Today, the editor will share it with you. I hope it can help you. Let’s take a look. Bar!
Contents of this article
- How to make cakes with a rice cooker
- How to make cake with rice cooker
- How to make cake with rice cooker
- Detailed steps for making cake with rice cooker
- How to make cake with rice cooker
- How to make cake in rice cooker
1. How to make cakes with a rice cooker
Ingredients: 170g low-gluten flour, 4 eggs, 140g sugar
3. Crack the eggs into a clean, water-free plate and mix well.
4. Add sugar and beat quickly with a whisk for 5 minutes until the egg paste is 5 times the size.
6. Mix quickly. Pour in the salad oil and mix well.
7. Pour it into the rice cooker and shake it twice to knock out the bubbles. Sprinkle with black sesame seeds.
8. Turn on the power and press the cooking button (about 40 minutes).
10. Take it out and place it upside down on a wire rack to cool. Plate.
2. How to make cake with rice cooker
4 eggs, 100 grams of milk, 160 grams of flour, 90 grams of sugar, a little salt, a little lemon
1. 4 eggs, separate the egg yolks and egg whites, add 1 /3 of sugar and a little oil, then add milk and stir until foamy.
3.Add the remaining sugar to the egg whites in three batches, then add a little lemon juice or white vinegar.
4. Beat the egg whites for 5 minutes until they become creamy.
5. Pour the egg white into the egg yolk three times and mix evenly.
6. Press the cooking button of the rice cooker to preheat for three minutes, pour a little oil on the bottom of the pot, and then pour the cake batter into it.
7. Cover the lid, press the bread button and cook for 25 minutes. After cooking, simmer for 5 minutes, open and the cake is ready
3. How to make cake with rice cooker
1. Beat six eggs into the tube , separate the egg whites and egg yolks,
2. In the egg yolk bowl, add a spoonful of sugar, first add a box of yogurt and stir evenly, then add two spoons of low-gluten flour, one spoon of corn starch, two grams of aluminum-free soaked rice flour, then add one spoon of olive oil, stir into a batter
3. Add a spoonful of sugar to the egg whites, Use a whisk to beat it into a foam, and insert a toothpick to keep it from falling over
4. Add the egg whites spoon by spoon into the egg yolks, and mix evenly
5. Brush the electric pressure cooker with oil, pour the egg batter into it, press the cake button, and steam for 50 minutes. It will be ready in five minutes. It is better than the ones sold on the market. Much more delicious
4. Detailed steps for making cakes with a rice cooker
1. 1·6 eggs, separate the yolk and white, this is the white.
2. 3. Add 6 tablespoons of flour. The flour should be piled high. Add a little honey.
3. 5. Add 2 teaspoons of sugar, and beat the egg whites hard. Use 3 chopsticks, it will be easier to foam.
4, 6. Add a little lemon juice to help with foaming, or you can skip it.
5, 8·If the bowl is too small, change it to a larger bowl, and it will be ok if it is like thisOkay, look at Bubbles standing up.
6, 9·Add the bubbles into the egg yolk paste in three batches, do not turn in circles, but mix up, down, left and right.
7. 11. Add a piece of butter to the rice cooker. If not, you can put a little salad oil. Press the switch of the rice cooker and it will jump in about a minute.
8, 12. Pour the egg batter into the rice cooker and wait a few times to remove the air bubbles.
9. 13. Press the switch again. After it jumps, cover the air outlet with a dishcloth. Press it again after 30 minutes and wait another 30 minutes. It’s ok.
10, 14·What it looks like after recovery. It\’s probably because there are too many eggs and too much flour. It seemed like it only took 20 minutes this time, but it took a little longer this time.
11, 15. Take out the inner pot from the pot. When the cake is cold, it will naturally shrink and come out as soon as it arrives.
5. How to make rice cooker cake
3. Egg white Put a little salt in it (to help with whipping)
4. Beat the egg whites (JMS beaten by hand can be bitter), beat until the egg white basin is turned over , the egg white will not flow down
5. Take two-thirds of the sugar and add it in three times while beating the egg white
6. Add the remaining one-third of the sugar to the egg yolks, and mix thoroughly with the egg yolks until the color of the egg yolks becomes lighter
7. Add the butter and milk to the egg yolk paste, and stir thoroughly
8. Slowly add the sifted flour into the above into the custard (you can put it in several times), or stir thoroughly
9. Pour the beaten egg white into the batter, and be sure to stir evenly
10. Preheat the rice cooker slightly, apply butter, and pour the noodles into it
11. Close the lid and press Cook (you need to block the ventilation holes)
12. Soon (about 2 minutes), it will jump to keep warm. Leave it alone and keep it for half an hour. Then press Cook again and jump. After reaching the keep warm setting, keep it for another half an hour, and it will be almost there. If you are not sure, open the lid and take a look
6. Rice cooker How to make a cake
1. Separate the egg whites and egg yolks, and put them into a basin. There should be no water, oil or yolk in the egg whites.
2. Add sugar, oil and milk to the egg yolk paste. Mix well until oil stars are almost invisible. Then mix in the flour and baking powder. Mix the egg yolk paste in the same way as stir-frying until the powder is no longer visible, then add fresh orange peel and set aside.
3. Beat the egg whites at low speed until large foam appears, add white vinegar, and add 1/3 of the powdered sugar. Turn to medium speed and beat for another 5 minutes, add 1/3 of the powdered sugar, and finally turn to high speed to beat until wet foam (that is, the foam is very fine and bright), then add the last remaining powdered sugar, continue to beat at high speed until stiff. Just soak it. Hard foam means that the egg whites will not pour out even if the basin is turned upside down. It will not fall out even if you insert a pair of chopsticks into it. The sharp corners when pulled out are firm and will not fall over. This means that the most important meringue has been completed. This is pretty much what supports the cake.
4. After beating the egg whites, mix them into a paste. Before mixing, first coat the inner pot of the rice cooker with oil, and then press the cooking button. heating.
5. Mixing the batter is also divided into three steps: first take 1/3 of the meringue, mix it well using stir-frying techniques, add 1/3, and finally pour it back Protein bowl, mix well.
6. After mixing, pour it into the rice cooker from a high place. The so-called high place means to extend the pouring distance as much as possible, so that the paste can be Some of the big bubbles will disappear, or the cake may have holes of varying sizes.
7. Cover the air outlet of the rice cooker with a wet towel and cover it with a bowl to make it more airtight. Then press the cooking button. Maybe the rice cooker will jump out soon, it doesn\’t matter, just let it keep warm, wait until you can press the cooking button, then press it again, repeat this several times, about an hour, the cake will be ready.
This is the end of the introduction about rice cooker making cakes and rice cooker making cakes. Did you find the information you need? If you want to know more about this, remember to bookmark and follow this site.
