Introduction: Everyone knows how to make cakes using a rice cooker. So how do you make it? Let me teach you a simple version of how to make cakes using a rice cooker. Simple version of rice cooker cake recipes
Rice cooker apple cake
Ingredients: 100g flour, 6 eggs, 1 carton of milk, appropriate amount of oil, appropriate amount of sugar, appropriate amount Apple
Method:
1) Prepare eggs (separate egg yolk and egg white), milk, sugar, flour
2) Put some sugar in the egg yolk and mix evenly
3) Add milk into the stirred egg yolks, stir evenly
4) Pour an appropriate amount of flour into the egg yolk bowl in batches, and stir into a slightly thicker batter
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5) Mix the batter thoroughly
6) Add sugar to the egg whites and mix them left and right
7) The mixed egg whites should be creamy. (About 15 minutes if you use chopsticks)
8) Pour the mixed egg white into the egg yolk twice and mix evenly
9) Stir evenly again until it becomes a batter
p>10) Chop the apples, pour into the batter, stir evenly
11) Apply oil on the rice cooker (I need to tell you here that you must apply it evenly and a little more, otherwise it will does not come out), pour the mixed batter into the pot. Tremble a few times. Pop out the bubbles.
12) Press the cooking button, wait until it jumps to the keep warm mode for 20 minutes, and then press the cooking button again. Wait until it jumps to the keep warm button for twenty minutes.
Cranberry rice cooker cake
Ingredients: 150g flour, appropriate amount of sugar, 1 carton of milk, appropriate amount of olive oil, 3 eggs
Method:
1) First separate the eggs (make sure there is absolutely no yolk, water or oil in the egg white)
2) Take the egg yolk part and add milk, sugar and olive oil respectively (no specific details are included) Measure the amount of sugar and olive oil, about one tablespoon of sugar and 3 tablespoons of oil, you can add it according to your personal preference)
3) Add 150 grams of flour (pass the flour through a sieve to make the flour finer)
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4) Stir the egg yolk liquid (if it feels thicker, you can add a little more milk to ensure that the final stirred egg yolk liquid is in a flowing liquid state). After the egg yolk part is done, set it aside for later use. The next step is The most important part of the egg whites, my secret weapon is the egg beater
6) Use low speed to beat the egg whites until they are like fish foam, add a spoonful of sugar
7) Continue to use low speed Beat the egg whites until they form a fine foam, then add a spoonful of white sugar
8) Continue to beat the egg whites until the whites appear textured, add a spoonful of white sugar (so pay attention here that the sugar is added in three times) < /p>
9) Use the whisk to dry-beat at high speed (when the whisk is lifted, the egg whites will not fall down on their own, even if the egg whites are beaten)
10) Then add the egg whites in three batches Mix the egg yolks evenly, and use a spatula to cut up and down without turning in circles (online tutorials always say that you cannot turn in circles, saying that it will remove the air bubbles)
11) After preheating the rice cooker for 5 minutes, add a small amount of butter
12) Pour the mixed ingredients into the rice cooker and tap twice to prevent bubbles.
13) Then 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 ), wait for 15 minutes after automatically jumping to keep warm, and the cake will be baked
Make cake in rice cooker
Ingredients: 300g low-gluten flour, 4 eggs, 1 packet of milk, 3 tablespoons of white sugar
Method:
1) Separate the egg whites and egg yolks of four eggs into two basins; add an appropriate amount of white sugar to the egg yolks according to your own taste. I added 3 tablespoons and stirred the sugar and egg yolk evenly
2) Add a packet of milk and stir evenly again
3) Slowly add flour to the egg yolk liquid, a little at a time Add in several times to avoid difficulty if you add too much flour. Mix until it becomes a thicker mixture
4) Add a little sugar to the egg whites and beat with a whisk until the eggs are beaten. The device can stand upright on the egg whites without falling over
5) Put half of the beaten egg whites into the egg yolk liquid, and mix evenly by turning it left and right. Be careful not to stir, so as not to cause the egg whites to defoam and cause the cake to fail to rise. .
6) Pour the evenly mixed liquid into the other half of the beaten egg whites, still stirring from left to right to mix evenly
7) Grease the inner pot of the rice cooker Pour a little oil into the rice cooker, shake the inner pot twice to break any bubbles that may exist inside the liquid, and then press the cooking button. After the button jumps to Keep Warm, simmer for 20 minutes. Press the cooking button again. After the button jumps up again, simmer for 10 minutes and the cake will be ready.
Rice cooker version of chocolate cake
Ingredients: 130g low-gluten flour, 30g cocoa powder, 4 eggs, 110g white sugar, 45ml salad oil, appropriate amount of raisins
< p> Method:1) Salad oil and chopped raisins.
2) Crack the eggs into a clean, oil-free basin, place them in a hot water dish and heat to about 40C?
3) Add sugar and beat quickly with an electric egg beater for 6 minutes until the volume increases to 5 times.
4) Sift the cake flour and cocoa powder.
5) Pour in the sifted flour.
6) Stir quickly and mix evenly.
7) Pour in salad oil and mix well.
8) Pour into the rice cooker and sprinkle with raisins. Turn on the power and press the cooking button.
9) The raisins will look like they are sinking after 15 minutes.
10) Trip after 40 minutes. Simmer for 5 minutes and remove.
11) Take it out and place it upside down on a wire rack to cool. Cut into pieces and serve on a plate.