Difference one:

High-gluten flour for bread

Low-gluten flour for cakes

Difference two:

Bread water is 45%-60% of flour

Cake basically uses egg liquid

Difference three:

Bread is made of flour, yeast, Water and salt are the basic raw materials, and they are expanded and soft products made through dough preparation, fermentation, molding, fermentation, baking and other processes. Eggs are added to the cake for fluffiness, but no yeast is added.

1. How to make bread in a rice cooker:

1. Mix the flour, sugar and salt evenly, place it on the panel, pile it into a hill shape, and dig a hole in the middle< /p>

2. Mix the yeast and a small amount of water, pour it into the flour hole and let it sit for 5 minutes

3. Add a small amount of water and continue to knead the water into the flour Medium

4. After the flour has initially formed into a ball, continue to add water little by little

5. The amount of water added each time should be fully absorbed within 20 seconds of kneading

6. Knead the dough until it is smooth and as soft as an earlobe

7. Add oil little by little to the dough, just like adding water, and knead until it is completely absorbed after each addition.

8. Knead until the dough is tough

9. Put the kneaded dough into a container and leave it in a warm place to ferment

10. Ferment until it doubles in size< /p>

11. Take out the fermented dough, gently knead out the air, and put it into the rice cooker liner

12. Ferment it twice until it doubles in size

< p>13. Put the rice cooker inner pot into the rice cooker and start heating until the edges turn yellow, about 20 minutes

14. Turn the dough over and continue heating for 20 minutes, then turn off the power and simmer for 10 minutes. pot.

2. How to make cakes in a rice cooker:

1. Separate the egg yolks and egg whites into two large bowls (this method can shorten the beating time, Suitable for hand mixers);

2. Put 1/3 of the sugar into the egg yolks and 2/3 into the egg whites;

3. Beat the egg yolks until light yellow. Yes (usually just 1 minute is enough);

4. Beat the egg whites until they become creamy (beat until the egg whites are able to hold in the tips of your hands. This time will take a long time. Beat them until they are not even in the bowl. until the egg liquid is added, this step directly depends on the quality of the cake. If there is still egg liquid in the bowl, the cake will not rise and become an egg cake);

5. Put the flour (sifted) into Pour into the egg yolks and stir gently (stirring too hard will cause gluten in the dough and affect the quality of the cake). After stirring, you will find that the dough is all lumped together (no need to add water);

6. Pour in the egg whites and continue to mix (you cannot use a mixer. The method is to lift up from the bottom of the bowl with your hands. Repeat this several times and then turn the direction. After about 2 minutes, you will find that the dough has turned into a paste, and it is almost there. );

7. After the egg slurry is ready, you can apply a layer of oil inside the rice cooker and pour the egg slurry in. Cover the lid and press the "cook" button of the rice cooker. After 10 minutes, open the lid and poke it with chopsticks. If it can be poked in and the chopsticks are not sticky with egg paste, it means it is ready. Take out the pan, flip it over, and the cake can be removed. The bottom should be a little dark;

8. After cooling, you can decorate it with fresh cream, etc. It’s also great if eaten directly!