Raw materials:
1, two two flour, preferably with low gluten flour, I use ordinary flour.
(It's best to sift it through a sieve, but I was lazy and didn't use it, which may have resulted in uneven stirring of the flour,
small lumps in the finished product)
2, baking powder, which is similar to yeast, is only 30 cents a bag. I bought, but did not use, because it also has a
A name is food additives, its formula is alum, sodium bicarbonate, starch, sweeteners, food flavor,
I personally do not agree with the use of this. But it is said that if you use baking powder to do out of the cake will be very fluffy
Fluffy, soft, if you want to use the method is also very simple, put two small spoons and flour and well.
3, butter Supermarkets have a lot of options, vegetable butter, and pure butter, if you use the recommended use of pure butter,
Because it is said that vegetable butter has a component of the human body is not very good. Bright 125 grams of about seven or eight dollars, I
Only use a few drops of peanut oil, one is to reduce costs, and two is to avoid fat.
But we all know that a cake with butter will be more flavorful.
4, sugar Normal and flour should be the same amount, my husband and I do not like sweet so only put less.
5, 3 eggs, egg white and egg yolk in two bowls.
6, milk Available can not be used, if you put the baking powder available, if not recommended not to put.
Practice:
1, first put a little sugar, half a tablespoon of salt in the egg white, and then take the whisk to beat, such as no egg pump,
My family even egg pump is not, is to use three chopsticks to beat. The best result
is that the whites are as white as cream and very thick, even if the basin is upside down, the whites will not flow down. Some people
said it would take an hour, but it only took me and my husband ten minutes to achieve the result.
Salt and sugar both help to whip the egg whites, this link is quite important, directly related to the cake
2, egg yolks with the right amount of sugar, whisked, the sifted flour into the sieve, this is more difficult, because of the yolks less,
Added to the flour is very dry, must be stirred evenly, I was to the beaten egg white poured into the some of the whisked evenly.
If you use baking powder, add milk to the flour and stir.
If using butter, add two-thirds melted butter to the egg yolks.
3, with the remaining bit of butter to wipe the bottom of the rice cooker pan, I am using peanut oil to wipe, the role is to prevent sticking
suggested that a little less can be used, the pan should not have oil residue, unless you are willing to eat the oil big east and west.
Then about ten minutes in advance to preheat the rice cooker.
4, the beaten egg white quickly poured into the yolk flour, and then quickly stirred well, and then poured into the hot rice cooker
in, and then use a spoon to the top of the egg mixture of bubbles smoothed out, otherwise the finished product are with small bubbles, not beautiful.
5, press the rice cooker's cook button. Each rice cooker will be based on the number of ingredients, the size of the pot to determine the time to trip
. My home pot is very small, the raw material is 100 grams of flour, 3 eggs, only two minutes on the tripping,
this time do not move, keep warm for ten minutes and then open, the fragrant cake on the freshly baked it.
If you use a lot of raw materials, the pot is large, afraid of not cooked, you can press the cook button again, but easy to paste the bottom.
It is recommended that you try a small amount first.
Rice cooker cake
Practice is as follows
Materials: 110 grams of flour, 110 grams of sugar (I use the refined young sugar, Taikoo brand), 5 eggs (preferably fresh), a number of butter (you can do it, I don't know how much I put in the more the more fragrant, anyway, I use the bright small carton seems to be more than six dollars it, cut more than one-third), the butter (you can do it, I don't know how much to put in the more fragrant anyway), I use a bright little cardboard box seems to be six dollars it, cut more than one-third), a number of butter (I don't know how much I put in the more fragrant anyway), the butter is a little bit more than six dollars it is more than one-third), the butter is a bit more than one-third), the butter is a bit more than one-third). I used a small carton of Bright as if it was more than six dollars, cut more than one-third), 50 or 60 grams of milk. In short, the flour and sugar must be 1:1, other things I just estimate put.
1, the flour sifted three or four times
2, the yolks of the eggs, egg whites separate
3, egg whites put a little salt (help whipping)
4, beat the egg whites, until the egg white bowl upside down, the egg whites can not run down on the right
Steps and Notes
1, three eggs (preferably fresh) egg whites and yolks separate
1, three eggs (preferably fresh) egg whites and yolks separated ) and separate the egg whites from the yolks.
2. 7 tablespoons of milk. (If you don't have milk, you can also use coconut milk.) Beat in a few drops of salad oil
3. Put 4 heaping tablespoons of flour from a soup ladle into 2. (Preferably low gluten flour)
4, stir well. (You can stir in a circle, if you are afraid of gluten, stir in a circle in one direction)
5, beat the egg yolks, pour into the bowl and mix well.
6, egg whites should be put into a clean, no water, no oil (very important oh, or do not beat) in the basin. First use a whisk (supermarkets sell 8 yuan) to play two (hand-beaten enough), foam, egg whites, put a little salt (to help whipping), and then continue to beat the egg whites, clockwise, during the period, put the sugar into the two times, has been playing to the egg white basin upside down, the egg white is not flowing down on the right. It looks similar to the cream on the cake sold outside. (Do not leave the center for a long time, continuous beating)
7, the yolk paste and egg white paste can be mixed. First one-third of the egg white mixed into the egg yolks, with a plastic spatula (rice with the kind), up and down, do not circle, and then poured into the egg white paste up and down, mixed in three times.
8, pre-heated rice cooker. In the preheated rice cooker, add a little oil to prevent sticking. Just press heat, and when it jumps up, don't press it again. Plug the air holes in the lid of the rice cooker to keep warm for 40 minutes.
8. Remove and invert on a plate to cool.
Three major points:
One is the yolk paste and paste consistency is almost the same, thin dry are not good
Two is the egg white to whip, has been beaten until the egg white basin upside down, egg white are not flowing down.
Third, the rice cooker should be preheated, and when it jumps up, don't press it again. Overheating will also retract. Open the pot, insert a bamboo skewer, non-stick surface is OK.
Leisure time, try, is also a great fun ah
Cake super easy to do (no oven) tools: rice cooker a
Materials: four eggs, a rice spoon of flour, baking soda (yeast) a small spoon, two small spoons of flour, salad oil, sugar, raisins, a number of
Production:
First, the eggs will be beaten in a A container, while stirring while adding sugar (according to personal taste light put), flour, cornstarch, baking soda, a small amount of salad oil, raisins, until the eggs and other ingredients stirred to a very thin batter (if the flour added more than expected to be thick, made out of the not fluffy)
The rice cooker with a brush on a layer of salad oil, in order to make the cake does not stick to the pan, it is easy to pour out. Pour the stirred cake batter, cover the lid, the rice cooker will hit the cooking gear until you hear the rice cooker jumped to the insulation gear until, however, at this point you can not immediately out of the pot Oh, but also continue to keep warm for ten minutes to allow full expansion, ten minutes after you can come out, with a large plate upside down on the rice cooker, a spray of delicious raisin cake on the pot, the taste is not worse than the oven to make it Oh, and there are Simple and convenient, very suitable for friends who do not have an oven to make Oh
[repost] rice cooker to do the cake of the recipe ingredients: 60 grams of flour (we all say that the use of low-gluten flour, I use the ordinary flour), 90 grams of sugar (household spoon a spoon about 10 grams), three eggs, 30 grams of salad oil, 30 grams of milk, baking powder a little.
Practice: 1. Separate the egg yolks and whites. Prepare to whip the egg whites of the container must be clean and oil-free.
2. egg yolks with 30 grams of sugar whisked into the goose, and then add the milk, salad oil, baking powder whisked; in two add the flour mixed into a thick paste, to be used.
3. The next step is to take some effort to whip the egg whites. First, add a little salt to beat the big bubbles, add 30 grams of sugar, beat ah beat ah, arm so sore. Ten minutes to pull, and then add the rest of the sugar, hit and hit and hit. I finally
Whipped egg whites, although not to the point of inserting a chopstick, but the egg white hanging to the side of the container flow very slowly. It was so white and soft that it could only be described as clouds.
4. Pour the whipped egg whites into the yolk mixture and whisk quickly.
5. Preheat the rice cooker slightly and grease it with a little bit of salad oil to prevent it from sticking to the pan. Pour in the cake batter and weigh the pan out a couple of times, which reduces air bubbles and molds it into a more delicate shape.
6. Well pull, press the cook button, less than ten minutes it jumped up to become heat preservation, do not rush to let it hold 15 minutes, in the press the cook button, in the second jump up to become heat preservation, let it in the heat preservation 15 minutes.
7! I feel a sense of accomplishment, the cake can be made out of this way.
Cake with rice cooker
Materials: 4 eggs Flour Chocolate powder Sugar Milk Butter
Steps:
1. Separate egg whites from yolks; Melt butter and set aside;
2. Sift flour + 3 tablespoons of chocolate powder 3-4 times and set aside;
3. Add 3 tablespoons of sugar to yolks and beat well, then add melted butter and beat well.
3. Add 3 tablespoons of sugar to the egg yolks, then add the melted butter, beat well, then add the sifted flour (2-3 times), beat well, and finally add the milk (appropriate amount), beat the batter well and stand by;
4. Begin to beat the egg whites, clockwise beat, 3 times respectively, add the appropriate amount of sugar, 10-15 minutes or so the egg whites can be beaten very hairy, the basin is upside down, the egg whites do not remain even if you have finished beating.
5. Add the beaten egg whites to the batter in small batches, and use a wooden spatula to turn the batter up and down, mixing the batter and egg whites well.
6. Pour the batter into the preheated and buttered rice cooker, press the cook button, when the cooking jumps to keep warm after 10 minutes, press the cook button again, and so on for 3 times, the cake is ready.
Note: my family's rice cooker is extremely small, is the simplest kind, 5 minutes from the cooking rice jumped to keep warm, each family's rice cooker time is different, so the time you need to master. As long as the toothpick inserted into the cake and then pull out the toothpick clean cake even done