The rice cooker makes cakes, which I saw myself coming back to make on the Internet. Convenient and delicious, it feels quite good. O(∩_∩)O~ Next, I will share with you the method of making cakes at home-how to make cakes with a rice cooker.

Ingredients recipe calories: 288 (calories)

condiments

4 eggs

Sugar100g

Methods/steps

Preparation materials: 4 eggs, sugar 100, low-gluten flour (or cake powder)100 g.

A little white vinegar, lemon oil and vanilla sugar.

Put the egg whites and egg yolks in two small pots. Eggs should be kept at room temperature, as well as those that have just been taken out of the refrigerator.

Add sugar 1/3 to the egg yolk and beat the egg yolk until it is light yellow. I usually just stir 1 min. If the egg yolk pot is placed in warm water, the stirring effect is better.

Beat the egg whites evenly, and the foamed egg whites that are dry like cream can stay at your fingertips for about 5 minutes until there is no egg liquid in the bowl. This step directly determines the quality of the cake. If there is egg liquid in the bowl, the cake will not swell and become an omelet. But you can't play with it either. It is not good to play like cotton for too long. After that, pour the remaining 2/3 sugar into the egg white and gently stir it a few times.

(Note: There should be no oil and water in the egg white basin. The manual eggbeater should be clean, and the egg yolk should not be stuck. The egg white should not be mixed with a little egg yolk. These three points are very important, otherwise the egg white will not be beaten well. )

Put flour, etc. Beat in the egg yolk, put half of the beaten egg white into the egg yolk, and stir carefully, so as not to destroy the bubbles of the egg white. Then put the flour, vanilla sugar and lemon oil into the beaten egg yolk, drop a few drops of white vinegar, and then gently stir evenly (stirring too hard will make the flour gluten and affect the quality of the cake; Vanilla sugar and lemon oil are seasonings and can be omitted; White vinegar is used to remove the fishy smell of eggs. )

Stir the remaining half of the egg white in the egg yolk without a blender. The method is to scoop it up from the bottom of the bowl by hand or rubber shovel and repeat it several times.

After about 2 minutes, you will find that the egg yolk batter and egg white are mixed into a paste, and the cake batter is ready.

Grease the rice cooker. If it is not a non-stick pan, it can be wrapped in oil paper or aluminum foil paper. Put some nuts such as walnuts and melon seeds in the bottom of the pot and pour the cake paste into the rice cooker.

Steamed cake. Press the rice cooker to the cooking and heating position, and jump to the heat preservation position for about 5 minutes. After 2-3 minutes, press the rice cooker to heat it, and then jump again after a few minutes (you can sprinkle some raisins on it when the batter is a little hard). Repeat this for 3-4 times, and you can smell the cake.

Steamed cake, very cute. Open the lid, the surface is light yellow, higher than the original. Poke it with chopsticks. If you stick it in and there is no egg paste on the chopsticks, it means it is cooked. )