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Rice cooker cake recipe and practice

Introduction: how to make a cake with rice cooker? Next is the article I brought you to collect and organize, welcome to read!

Practice 1:

Ingredients

100g low-flour eggs 5 milk 50g sugar 105g baking powder 1g butter 30g

Steps

1. Milk, sugar, eggs, butter, low-flour and baking powder

2. Eggs are separated, egg whites and yolks were put into two waterless and oil-free bowl

3.40 grams of sugar into the yolks and mix well

4. Melt the butter into the yolks and mix well

5. And then put the milk into a whisking tower

6. And then into the low-flavor flour and baking powder and mix well and stand by

7. First, use a whisk to beat the egg white with a slow speed into a foamy shape

8. 30 grams of sugar with a whisk and continue to whip

9. Finally, put 35 grams of sugar with a whisk on fast speed and continue to whip

10. Beat the egg whites until they become stiff and can stand up at a sharp angle without disappearing

11. Take one-third of the egg whites and put them into the batter and mix them up and down without circling

12. Pour the batter into two-thirds of the egg whites and stir it evenly

13. Stir up and down evenly and not in circles

14. Pour the batter into the inner liner of the rice cooker, gently vibrate a few times, vibrate out of the air bubbles

15. Put into the rice cooker and press the cooker button, the rice cooker is automatic heat preservation, heat preservation will be called, so as long as you press the cooker button for four times on it

16. Cake is good, take out the rice cooker and let it cool down

Tips

When stirring the batter can not circle to stir up and down to prevent defoaming

Practice 2:

Ingredients

100g of flour, 6 eggs, milk, 1 carton of oil, moderate sugar, moderate amount of apple

Steps

1. Milk. Sugar, flour

2. Put some sugar in the egg yolk. Stir well

3. Stir the yolks into the milk, stir well

4. Pour the appropriate amount of flour in the egg yolks into the bowl in small batches, stirring into a slightly thicker batter

5. Stir the batter

6. Egg whites put the sugar around the mixing,

7. Stir the whites of the eggs in a creamy consistency. If you use chopsticks, about 15 minutes

8. Pour the whisked egg whites into the yolks in two batches. Stir well

9. Stir the batter

10. Chop the apples, pour them into the batter and stir well

11. Grease the rice cooker. Avoid the cake sticking to the pan. Pour the stirred batter into the pan. Shake a few times. Shake out the air bubbles.

12. Press the cook button and wait until it jumps to keep warm for twenty minutes. Wait until it jumps to keep warm for another twenty minutes.

Tips

Egg whites and yolks in the `container must be free of oil and water.

All of the above mixing procedures should be left and right.

Method 3:

Ingredients

110g of low gluten flour, 6 eggs, 80g of sugar, 70ml of milk

Steps

1. Separate the egg whites and yolks in two pots, add 30g of sugar to the yolks and beat with a whisk until thick and a little swollen. The first step is to add the milk to the egg yolks and beat with a whisk until it becomes sticky and swells a bit.

2. 50 grams of sugar into the egg whites in 3 installments, whipped with a whisk, beat until the volume of the egg whites in the basin expansion, clear lines, the shape is fixed.

3. Pour the beaten egg yolk paste into the egg white paste, and mix well with a rice spoon or spatula zigzag. Then add the flour to the egg batter with a sieve while sifting, and use a rubber spatula to mix well from bottom to top, note that when mixing, you can't turn in circles, but up and down, zig-zagging.

4. rice cooker pan bottom oil, and then pour the batter into the rice cooker, the pot gallon two or three times, exhaust! Into the rice cooker press the cook button, and so jumped to the heat preservation state is good (some rice cooker just cook for a while on the jump to the cook button, so it is not good, to press more than one time, until the cooking is good). Do not open the lid immediately after jumping to the heat preservation state, ten minutes before opening the lid.

5. Ten minutes later, the film.

6. Cut into pieces and plate.

Tips

Mixing the egg paste, do not mix in a circle, looking for a circle mixing will make the protein defoaming, to row zigzag or up and down up and down so mixed.

They are the most important thing that you can do.