How to make eggless cake, how to make delicious eggless cake, home cooking of eggless cake

The rice cooker can make it!

The first recipe

Ingredients: 150 grams of flour, 150 grams of sugar, 100 grams of butter, 50 ml of milk, 3 eggs.

Separate the egg whites and egg yolks. Add sugar (two-thirds of the total sugar) to the egg whites. You can add the sugar all at once, but I added it in three times, beating in one direction. Beat the egg whites evenly until the white foam turns over so that it doesn't flow out. The reason the cake does not rise well is because the egg whites are not beaten enough. It is recommended to use a whisk!

In the egg yolks Add the sugar and milk and mix well, then add the melted butter and mix well.

Put the flour into the well-mixed egg yolk paste. Because the egg yolk paste is relatively small, I add it in several times

Add the flour and egg yolk paste prepared above to the egg whites and stir evenly. Preheat the rice cooker and coat it with oil (I left a little bit of the melted butter for coating the pan). Pour the cake liquid into the pot and press the cook button. It will jump to the keep warm position in less than 5 minutes. Let it keep warm for half an hour, then press the cook button and jump to the keep warm position.

Second Recipe

Cake in rice cooker

Ingredients: 110 grams of flour, 110 grams of sugar (use refined sugar, Taikoo brand), 5 eggs (fresh) , some butter (the more, the more fragrant, packed in a small Guangming paper box, cut into more than one-third), 50 or 60 grams of milk. Flour and sugar are 1:1, and you can leave out other things.

1. Sift the flour three or four times

2. Separate the yolks and egg whites of the eggs

3. Put a little salt in the egg whites (to help with whipping)

4. Beat the egg whites until the egg white basin is turned over and the egg whites cannot flow down.

5. Take two-thirds of the sugar and beat it while beating the egg whites. Add in three times

6. Add the remaining one-third of the sugar into the egg yolks, and mix thoroughly with the egg yolks until the egg yolks become lighter in color. 7. Add the butter and milk Add to the egg yolk paste, but also stir thoroughly

8. Slowly add the sifted flour into the above custard batter (you can add it several times), but stir thoroughly 7

9. Now, pour the beaten egg white into the batter, and be sure to stir evenly

10. Preheat the rice cooker slightly, apply butter, and pour the batter in.

11. Cover the lid and press Cook

12. Soon (more than 20 minutes), it will jump to Keep Warm. Leave it alone, keep it for half an hour, and then press it again. After cooking, switch to the Keep Warm setting and keep it for half an hour. It's almost done. If you're not sure, open the lid and take a look.

I personally like the second recipe

hoho~~because I failed to make the first recipe the first time

Second When making two recipes, it was successful in one go

So I prefer the second one

Although this one has relatively simple ingredients

But the beating of the eggs Don’t be sloppy

I made it with a whisk

The first recipe didn’t work because I didn’t beat the eggs that time

If it’s true If you can’t buy an egg beater

You can just use the square ends of four chopsticks and it will be done in half an hour~

And the mouth of the egg container must be large

Allowing the egg whites to have more contact with the air will help to beat them