1, rice cooker and apple cake
Ingredients: flour 100g, 6 eggs, milk 1 box, appropriate amount of oil, appropriate amount of sugar and appropriate amount of apples.
1) Prepare eggs and separate the egg whites. Milk, sugar, flour
2) Put some sugar in the egg yolk. Stir evenly
3) Add the milk to the stirred egg yolk and stir well.
4) Pour a proper amount of flour into the egg yolk bowl several times and stir it into a slightly thick batter.
5) Stir the batter.
6) Stir the egg essence and sugar left and right.
7) The stirred egg white is creamy. It takes 15 minutes to use chopsticks.
8) Pour the stirred egg white into the egg yolk twice. , stir well.
9) Stir the batter
10) Chop the apples, pour them into the batter and stir well.
1 1) Oil the rice cooker. Avoid cake sticking to the pot. Pour the stirred batter into the pot. Shake it a few times to shake out the bubbles.
12) Press the cooking button, jump to keep warm and healthy for 20 minutes, and then press the cooking button. Wait until you jump to the heat preservation button for 20 minutes.
2, cranberry rice cooker cake
Ingredients: flour 150g, sugar, milk 1 box, olive oil, 3 eggs and dried cranberries.
Exercise:
1) Separate the eggs first (make sure there is absolutely no yolk, water or oil in the egg white).
2) Take the egg yolk and add milk, sugar and olive oil respectively (there is no specific amount of sugar and olive oil, about one spoonful of sugar and three spoonfuls of oil, which can be added according to personal preference.
3) Add 150g flour (sifting the flour below can make the flour finer).
4) Stir the egg yolk liquid (if it feels sticky, you can add some milk appropriately to ensure that the finally stirred egg yolk liquid is in a flowing liquid state.
5) When the yolk is ready, put it aside for later use, and then the most important part of protein. My secret weapon is the eggbeater.
6) Add a spoonful of sugar and beat the egg whites into fish bubbles at low speed.
7) Continue to beat the egg whites at low speed until they become fine foam, and then add a spoonful of sugar.
8) Continue to send protein until the protein has lines, and add a spoonful of sugar.
9) High-speed dry stirring (when the beater is lifted, the egg white will not fall by itself, even if it is ready.
10) Then add the egg white into the egg yolk for three times, stir well, and cut it up and down with a scraper. Can't turn (online tutorials have always said that they can't turn, saying that they will turn the bubbles away.
1 1) preheat the rice cooker for 5 minutes and then add a small amount of butter.
12) Pour the stirred raw materials into the rice cooker and gently buckle them twice to prevent bubbling.
13) and sprinkle some cranberries on the surface.
14) Turn on the cooking button of the rice cooker and press the air outlet with a wet rag.
15) automatically jump to keep warm, stew for 15 minutes, and my dear cake will be baked.
3, rice cooker chocolate cake
4 eggs, chocolate, half a spoonful of salt, 5 spoons of sugar, 120g milk, 6 spoons of flour.
1, half a chocolate, put it in milk. Maximum firepower microwave 45 seconds
2. After taking out, mix the chocolate and milk evenly for later use.
3. Separate the egg white from the egg yolk, and put two spoonfuls of sugar in the egg yolk for later use.
4. Three chopsticks began to stir the egg white. When there are many bubbles in the stirred egg white, add the first spoonful of sugar and a little salt.
5. Continue to stir and add sugar twice in the middle until the chopsticks can stand in the egg white. (about 15 minutes)
6. Add 6 tablespoons of flour to the egg yolk, pour in the chocolate milk made before and stir in one direction. Then mix it with egg white twice, and turn it up and down when stirring (to prevent defoaming)
7. Heat the rice cooker for one minute, pour a few drops of cooking oil, wipe the bottom and wall of the cooker evenly while it is hot, pour the stirred egg liquid into the cooker, stew it for a few times, put it in the rice cooker, press the switch, and put a wet towel on the cooker for about 20 minutes.
4. Matcha cake
Ingredients: 100g low-gluten flour, 3 eggs, 30g water, 40ml butter, 60g sugar, 1g baking powder, 1g salt, 3g matcha.
1) Prepare materials.
2) Separate the egg yolk from the egg white and beat the egg yolk evenly. Add 20 grams of sugar to the egg yolk and beat until it turns white.
3) Add melted butter several times and stir.
4) Add clean water in several times and stir evenly.
5) Sieve in flour, baking powder and matcha powder.
6) Stir with a scraper from top to bottom.
7) Use an egg beater to make a big bubble, add white sugar, add a little salt, and add white sugar three times.
8) First deliver at high speed, and then dry at low speed.
9) Add the yolk paste to the egg white several times.
10) stir from top to bottom with a scraper.
1 1) Pour the stirred batter into a clean, waterless rice cooker and shake it vigorously twice to shake out bubbles.
12) Press the cooking button, and the lid can be opened after automatic tripping! If there is still a little sticky on the surface of the cake at this time, press the cooking button again and wait for the trip again. Just insert a toothpick without batter. After the cake is ready, immediately carry it for 20 minutes, let it cool and demould.