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Microwave oven saves trouble

Materials: 100 grams of flour, 5 grams of dry baking powder 30 grams of sugar, 45 grams of butter, 1 tablespoon of milk, a few drops of cream essence

1: First mix the eggs and sugar and use a whisk to beat the foam until it feels thick

2: Add the flour, baking powder, butter (melted in a microwave in advance), milk and cream essence into the egg liquid and mix vigorously

3: Pour the mixed batter into the container (please use butter in advance Rub it once so it won't stick to the bottom.) Smooth the surface, then cover it lightly with plastic wrap and put it in the microwave. While heating, pierce it with a bamboo skewer from time to time until there is no more liquid on the bamboo skewer, which means it has been baked successfully

4: Take out the baked cake and decorate it with fresh cream and fruits as you like.

It’s okay if you don’t have milk. You can just replace it with water. The taste will be different.

You can also add some chocolate powder, Guozhen or strawberry powder.

It doesn’t matter if you have raisins or other small dried fruits.

(Actually, some large supermarkets sell cake mix, including Wal-Mart. You can mix a bag of cake mix with an egg and then microwave it on high for 3 minutes.)

Rice Cooker Cake

Ingredients:

(Note: A large spoon refers to a ceramic spoon for drinking soup. A little is just a little bit, there is no measuring tool, it is pinched by hand.)

1. 3 eggs, 3 tablespoons of flour (full as a hill), 3 tablespoons of sugar (three flat tablespoons), 3 tablespoons each of oil and water (can be replaced by milk), 1 level cornstarch Spoon, pinch a small amount of baking powder with your hands

2. Separate the egg yolk and egg white, and put them in clean containers without water or oil.

3. Make egg yolk paste: A. Mix half of the sugar with water until the sugar dissolves in the water

B. Add oil and continue stirring until the water, oil and sugar are evenly dissolved (slightly thick) < /p>

C. Add mixed and sifted flour (flour, cornstarch, baking powder mixed) in batches and mix evenly.

D. Add egg yolk and mix well with flour paste to form egg yolk paste.

4. Beat the egg whites: A. Add a few drops of white vinegar to the egg whites and beat in one direction until rough foam appears.

B. Add sugar in three batches and beat until hard foam appears. (Signs of hard foaming: can pull out strong sharp corners, can hold a small spoon without falling over, and hold the container upside down without the egg liquid flowing down)

5. Take one-third of the beaten egg white batter. Stir with the egg yolk paste (mix from bottom to top), take another third and continue stirring, then pour the egg yolk paste into the remaining one-third of the egg white paste and mix evenly (remember, the mixing technique is from bottom to top) Stir upwards)

6. Pour the mixed paste into the preheated rice cooker, tap the rice cooker vigorously a few times to eliminate air bubbles, press the cooking button, jump to keep warm and wait patiently. This process depends on rice cookers with different powers. Some rice cookers are more powerful, so you can cook rice and keep it warm for half an hour. Rice cookers with low power will need to cook more times, but be careful not to press the cooking button too often. , after jumping to keep warm, keep it for 20 minutes before pressing cook, otherwise the rice will be burnt. This is how I suffered a loss.

The oven cake is the most authentic, but I don’t have an oven at home, so I haven’t made it. In fact, the preparation of the ingredients is the same, just bake it in the oven at the end.

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