Want to make a cake for the baby without an oven? Who said that you must use an oven to make a cake? Every family must have a rice cooker to make your cake dream come true ~ Rice cooker cake. Super-detailed method:

Ingredients:

A. Egg yolk batter production: 5 eggs, 1 grams of fine sugar, 4 grams of salad oil, 4 grams of pure milk, 85 grams of low-gluten flour,

B. Egg white production: 5 egg whites, 8 lemonade.

2. Sift 1g of fine sugar into the egg yolk. Use an egg beater to draw a circle and stir. Don't send it away. Just stir the sugar evenly.

4. Pour in 4g of salad oil, and circle the eggbeater and stir well. Pour in 4 grams of pure milk and mix well.

6. Sieve and add 85g of low-gluten flour (cake flour), and scrape it with a scraper in a zigzag shape.

8. The mixed batter should be particle-free, with a certain viscosity, and the dripping lines will gradually disappear.

9. To send away the egg whites, it is necessary to ensure that the eggbeater, eggbeater basin and egg whites are free of water, oil and yolk. (Tips: Egg white is alkaline. In order to enhance the stability, you need to add acidic substances to neutralize it, such as lemon juice, white vinegar, tata powder, etc. Of course, it is best to use fresh lemon juice, and tata powder is an artificial additive. It is best not to use it for your baby. )

1. Weigh 35g of fine sugar, sift it-add 7-8 drops of lemon juice-turn the basin slightly to the side, and use an electric hand-held egg beater to beat fish-eye bubbles at low speed-add 1/3 of fine sugar 11, and continue to beat at medium speed, while drawing circles and beating, and turn the basin at one time. Obviously, the egg white has increased in volume and turned into delicate foam. Add 1/3 fine sugar.

12. Continue to draw circles at the highest speed, and turn the basin while beating, so that the lines of egg whites become clearer and clearer. At this time, add the last 1/3 fine sugar.

13. After adding sugar, always pull out the eggbeater to see the state of the egg white. It takes a short hard triangle to make Qifeng cake in a "dry" state to get up high.

14. Take 1/3 of the egg white paste and put it into the egg yolk paste, and mix lightly and evenly. You must not draw a circle, it will defoam. Stir lightly and quickly like cooking.

15. Pour the batter evenly into the egg white bowl. Continue to stir lightly and quickly like cooking. The bottom must be scraped to the corners and mixed evenly. Still can't draw a circle.

16. At this time, the preparation work has been completed, and the rice cooker is on stage. The following steps are very important. Please operate carefully:

Turn the rice cooker into cooking mode, preheat it for one minute, and then take out the liner. Just one minute, don't time out, or the bottom will focus. Pour the mixed batter into the inner container, wipe the surface of the flat batter, and then shake it a few times to shake out the big bubbles. Put back the inner container of the rice cooker, cover it, turn on the cooking button again, and burn for 2 minutes. Then change to heat preservation mode, and at the same time block the air outlet of the rice cooker with a rag. Keep the temperature for 2 minutes. The rag is still blocked, then turn back to cooking mode and cook for 2 minutes.

I believe there are many baking enthusiasts who are keen on cooking delicious food, but they lack professional equipment such as oven and haven't done it for a long time. Today, this rice cooker cake is easy to learn and doesn't need professional equipment such as oven. Make it at home and enjoy delicious food!

The rice cooker cake is soft in taste, and it tastes more watery than the oven cake. It's another taste.

ingredients: 1g of low-gluten flour, 4 eggs, 6 tablespoons of milk, 5g of white sugar, 2 tablespoons of oil, a little salt and a little white vinegar.

Tools: egg beater (preferably electric, even with three chopsticks), two clean basins (not touching a drop of water), sieve (no need, but stirring well), and an electric rice cooker.

Steps and methods:

1. Separate egg whites and egg yolks and put them in two clean basins respectively.

2. Now let's beat the egg yolk first, add a spoonful of sugar after beating, add six spoonfuls of milk after beating, and finally add two spoonfuls of oil and a little salt.

3. Sift the low-gluten flour into the processed egg yolk. At this time, you can't use the eggbeater, you can only stir it up and down or cross it until it is evenly mixed. This is because if you stir it with the eggbeater, the cake will not be soft.

4. Then let's beat the egg white. First, add a few drops of vinegar to the egg white (this is easier to pass away), and then add sugar (in fact, adding sugar at any time won't have any effect)

5. Beat the egg white until it is creamy, as long as it can not be dropped on chopsticks.

6. After that, slowly add the beaten egg whites into the step (3), which can only be stirred up and down or crossed until they are evenly mixed.

7. Press the cooking button to preheat the rice cooker for one minute, then take it out, as long as the pot is a little hot. Pour in a little oil, spread it evenly on the bottom of the pot to prevent it from sticking to the pot, then pour in the stirred things, and shake the pot several times to shake the bubbles out.

8. Then pour the cake paste into the pot and press the cake button (if not, press the cooking button for 4 minutes, and the time varies with the pot)

9. When you pour the cake liquid, cover the rice cooker and press the cooking button again, you will find that it will always jump automatically. It doesn't matter, you just need to cover the air outlet with a wet cloth and press it after five or six minutes. Never put too much milk. Flour should be accurate to about 1g g. Too little flour will cause the cake on the upper part of the rice cooker to be like a small foam. Without the support of flour, it will be flat when pressed. Pour it into the rice cooker and smooth the surface with a spoon. The bottom and inner wall of the rice cooker must be oiled.

Tip: Always fail. Students who make omelets must pay attention to the amount of milk. Adding cooking oil to egg yolk liquid is not only to increase the flavor but also to reduce the gluten of flour. It is also necessary to preheat the rice cooker.

Cooking cakes with rice cookers is simple and convenient, and it is safer and more secure for babies to eat.

First, prepare 4 eggs, 4 tablespoons of flour, 12 tablespoons of milk and 5 tablespoons of sugar

1 Wash and dry the egg beating container. There can be no water

2. Egg yolk and egg white are separated (egg white must not be mixed with egg yolk)

3. Add a little salt and a spoonful of sugar to the egg white and continue beating in the same direction

4. When the foam is very small, add a spoonful of sugar and continue beating until it is creamy

5. Until the eggbeater or chopsticks can stand up in the bowl, the inverted protein in the container will not fall off

6. Take a container, add 4 tablespoons of flour, 4 tablespoons of sugar, 12 tablespoons of milk and 4 egg yolks separated in front, and stir well.

7 After stirring well, add the beaten egg whites twice. When stirring, stir up and down, and do not circle, otherwise the hard foam will be stirred off.

8. Preheat the rice cooker, dry the water, pour a layer of oil under it, pour it into the stirred flour paste cover, and press the cooking button for about 2 minutes, and it will jump out with a towel. After stewing for 2 minutes at the air port, press the cooking button again and then stew for about 2 minutes.

9 The cake is ready and can be inverted on the plate. When eating, you can add your favorite fruit to make it more delicious. < P > Note, You need patience when beating the egg whites. You must make a good cake before the egg whites can be made without adding baking powder at all. Beat the milk in the same direction and use different flavors according to your preference.

Cakes are delicious, but most of them bought outside are high in sugar, oil and calories. Making them at home is not only economical, but also healthier and the method is very simple! You can easily make it with a rice cooker ~

Tools: rice cooker; Two small pots; An eggbeater.

raw materials: 1. 4 eggs

2. 1g of low-gluten flour or cake flour. If not, you can replace

3 with ordinary flour and 1g of sugar.

4. A little white vinegar, and appropriate amount of vanilla sugar and lemon oil.

Practice: 1. Put the egg white and yolk in two small pots, 1/3 of the sugar in the yolk, and beat the yolk until it is light yellow. 2. Beat the egg white and stir it into a creamy dry foam, and then pour the remaining 2/3 of the sugar into the egg white and gently stir it a few times.

3. Put half of the beaten egg white into the egg yolk and stir carefully, so as not to destroy the bubbles of the egg white. Then put flour, vanilla sugar and lemon oil into the beaten egg yolk, and drop a few drops of white vinegar, and then gently stir well

4. Put the remaining half of the protein into 3 and stir well

5. When the egg yolk batter and protein are stirred well, the cake paste is ready.

6. Coat the rice cooker with oil. If it is not a non-stick pan, you can coat it with oil paper or aluminum foil paper. Put some nuts such as walnuts and melon seeds in the bottom of the pot and pour the cake paste into the rice cooker. Tap a few times to shake out bubbles

7. Press the cooking button of the rice cooker, cover the air outlet of the rice cooker with a towel, and then wait until the rice cooker jumps to keep warm. You can poke it with chopsticks. If you poke it in without batter, you can cook it.

Note: 1. In the first step, the eggs must be at room temperature, and the ones just taken out of the refrigerator should be kept at room temperature. It is better to put the egg yolk beating basin in warm water

2. In the second step, the stirring strength must be gentle, too much force will make the noodles stiff and affect the quality of the cake; Vanilla sugar and lemon oil are seasoning and can be added without it; White vinegar is used to remove the fishy smell of eggs.

3. In the second step, the egg whites are sent to the bowl without egg liquid, and they can stand on the fingertips, but it is not good to beat them into cotton.

4. In the fourth step, you can't use a blender when stirring, and you can fish them up from the bottom of the bowl by hand or rubber shovel. Repeat several times

5. If the last cake is not ripe, you can repeat the last step

Many friends around you don't have time to do it in the morning, so just eat some bread. In fact, this is not very good, because there are many nutrients that need to be supplemented in the morning.

Today, I'm going to teach you a recipe for making cakes with electric cookers. It's very convenient to cook at home, and it's much more nutritious than bread. If you have children at home, you should collect them, so you don't have to go out to buy cakes to eat in the future.

The specific amount can be adjusted according to the size of the rice cooker in the house, but it is good to make just enough food every time. After all, the cake just came out tastes better.

electric cooker cake

Preparation of ingredients:

2g of flour, 4 eggs, 1ml of milk, 4 tablespoons of sugar, 1 tablespoon of salt and 1 tablespoon of oil

Steps:

1. First, separate the yolk of the egg from the egg white;

2. Start beating the egg whites, add a spoonful of salt and sugar while beating, and add another spoonful of sugar when it is a little thick, and continue beating;

3. After about 15 minutes, it will become creamy, and the chopsticks will not fall off. This process is more critical, and it will be played continuously for 15 minutes;

4. Put two spoonfuls of sugar, three spoonfuls of flour and six spoonfuls of milk in the egg yolk and stir;

5. Pour in half the creamy egg white, paying attention to: stir up and down instead of circling;

6. Stir well, then pour in the other half of creamy egg white and stir up and down;

7. Press the cooking button of the rice cooker to preheat it for 1 minute, then take it out. When the pan is a little hot, pour a little oil and spread it evenly in the pan to prevent it from sticking.

8. Pour in the stirred things, then squat a few times to shake out the bubbles;

9. Press the cooking button, and it will automatically jump to the heat preservation gear in about 2 minutes. At this time, cover the vent with a towel and suffocate for 2 minutes, then press the cooking button again, and you can take it out after 2 minutes.

To answer the flour question first, it is best to use low-grade and low-gluten flour. Ordinary flour is generally medium-gluten flour, which is not unusable, but it is not as fluffy as low flour. If you are a novice and don't choose the right raw materials, the success rate will be halved. Rice cooker cake

Steps

1. Prepare 3-4 eggs, a small amount of flour, a bag of milk (boxed milk is also acceptable), sugar, oil and salt.

2. Separate the egg yolk from the egg white.

3. It's much more convenient if you have an egg beater at home. After beating the egg whites for almost a few minutes, bubbles will appear. In order to make the cake sweeter, add half a spoonful of salt and a spoonful of sugar to continue beating. .

4. Beat for about 2 minutes until the egg white becomes sticky, then add a spoonful of sugar and continue beating.

5. It took about ten minutes until the egg white was completely creamy and wouldn't fall off after sticking to chopsticks. So if you have the conditions, you'd better buy an egg beater, which can save a lot of time and energy!

6. Add two spoonfuls of sugar, three spoonfuls of flour and

7. Six spoonfuls of milk to the egg yolk just now, and gently stir for a few times.

8. Stir well, then pour in the other half of the egg white and mix well.

9. Pour the egg white just beaten into about half, gently stir (stir, not circle) and cross, and pay attention to the technique. Then power on the rice cooker, preheat it, take it out after the water in the rice cooker is sucked dry and a little hot, pour a little oil (to prevent the cake from sticking to the pot), pour the cake liquid into the pot, and shake it gently for a few times to shake the bubbles out (to prevent the uneven pits on the cake surface later)

1. Then press the cooking button of the rice cooker, and it will automatically be cooked in a few minutes.

11. Turn the rice cooker upside down, pour out the cake, cut into pieces, and the rice cooker cake is finished.

Tips:

1. It is best to use the most common rice cooker to make the rice cooker cake.

2. Adding white vinegar can make the protein easier to be sent away;

3. Blending oil can be changed into corn oil, olive oil and sunflower oil.