17 After the cooking button jumps off to keep warm, take the inner container out of the pot (separated by a towel, which is very hot) and pour it into the previous cake paste, then shake the inner container on the ground a few times to let the bubbles in the cake shake out. 18 put the rice cooker back on the lid, then press the cooking button, and it jumped in less than two minutes. After jumping, cover the air outlet with a wet towel. Wait 20 minutes. 19 Press the cooking button again after 20 minutes, and then jump again in less than two minutes. Cover the air outlet with a wet towel and wait for 20 minutes to steam (the steaming process is to press the cooking button twice and then stew for 20 minutes). Take out the inner container of the rice cooker and pour the bread into the basin. 2 1 Turn it over when eating.
2. A 400-word composition that fails to make a cake will stimulate people's happiness! But making dessert is more memorable.
Today, I tried to make a cake with my father's help. First of all, I prepared the ingredients for the cake-starch, eggs, milk and sugar.
Attention! Do not touch a drop of water during the production process, and dry the tools before use! Start making. Step 1: Beat the eggs. I put two eggs in the bowl first, and then beat the eggs with chopsticks. Don't look at this simple egg beating. It takes a lot of effort and patience, because you have to beat the eggs until they are thin and bubbly. Because I am a beginner, I need my father to help me. Step 2, in order to highlight the sweetness, put 4 spoonfuls of sugar and 3 spoonfuls of milk into the bowl, and then continue to stir. This is no joke, my hands are sore and tired; Step 3, add a proper amount of starch and continue stirring.
Eggs are thickened because of starch. I put my nose to the bowl and smelled it. It smells good! It not only has a faint smell of eggs, but also has a strong sweetness.
The next task is to put the eggs into the rice cooker, first dip a layer of oil in the bottom of the pot, then pour the cooked things into the pot, press the cooking button, and it will automatically jump to the heat preservation file in about 2 minutes. At this point, cover the vent with a towel and leave it stuffy for 20 minutes. "Tick! Tick tock! Tick tock! " The clock kept running, and soon it was 20 minutes.
Maybe the technology is not enough. The cake swelled as soon as it was cooked, but soon it shrank back and became a big cake. Maybe it didn't ferment well. Try it. It's sweet and a little greasy. It tastes like muffins. Although it is a little different from cake, it is the first time after all. This kind of achievement is worth encouraging.
I feel very sweet and happy when I eat a cake that seems to have nothing. Failure is the mother of success. I believe that after this time, the next cake will be serious.
I don't know why I really want to eat cake today, but my mother looked at me with strange eyes and asked me to buy it myself, because I didn't eat it every time she bought it, so my mother had to give it all to others. Looking at the hot weather outside the window, I really don't want to run around in the heat for a cake, so I have a new idea, that is, make my own cake.
I won't be as naive as I was when I was a child. I just mix the eggs with flour, then pour them into the ice, and finally put them in the microwave. As a result, what I made was mushy and really delicious. This time, I found a way to make a cake online before making it, so I am 200% confident that I will succeed.
First, I'm going to separate the yolk and albumen of two eggs. According to the online production method, when I beat eggs, I pour them in the shell twice to separate the yolk from the egg white. Then, add sugar and a little salt to the egg white and keep stirring until it is as thick as milk. After about half an hour, my hands were sore and tired, but I finally met the requirements. Then I add sugar to the egg yolk, add flour and a little milk, and continue to stir. I really don't understand why the egg white and yolk have to be stirred separately, and finally they are poured together, but they still have to be stirred. Finally, it's time to cook. I poured some oil into the rice cooker first, then poured the prepared materials into it, and then I had to wait patiently for 15 minutes. Finally, the delicious golden cake is ready.
It's only been five minutes, and I can't wait to walk around the kitchen. I really want to open the lid, but my mother disagrees, saying that if I open the lid, I will wait longer. Fifteen minutes finally passed, and I quickly opened the lid, and the hot air filled the whole room, and the smell came to my nose. But when I look at it carefully, it seems that the cake is not ripe, because it looks flat and shows no signs of swelling. So I entered a state of waiting again. After about ten minutes, the cake is still flat. My mother took it out and looked at it. It doesn't look like a cake, but it looks like an egg-filled cake. I wonder why the cake is like this.
Perhaps my inexperience led to this failure, but my courage to try is also a new challenge to myself. So I must sum up my experience. I believe I will make a delicious golden cake next time.
4. How to write a composition about making cakes? Make a cake in about 400 words.
I made a "whole wheat cake" today. This is my first time to make a cake. I am so excited!
First, my mother and I went to Meilianmei Supermarket and bought a box of cake powder in the basement. In the basement, my mother and I went straight to the place where we bought flour. Hey, why not? Look again. My mother and I searched carefully again, but we still couldn't find it. So I asked the waiter's aunt, "Aunt, do you have any cake powder?" "Yes, it's next to dairy products." Aunt said. I was about to leave when I suddenly remembered that I had forgotten one thing. So I turned around and said, "Thank you." Then I said to my mother, "Next to the dairy products, let's go." After that, we just took a few steps when we heard someone shouting at us from behind: "It's on this shelf!" " I looked at the shelf, and it was here. We've been looking for it for so long, and it's right under our noses! At this time, I always think of the "famous sayings" of snacks, and the dolls in the doll machine in Di Chin, Obi Island said, "Why do you need such big eyes?"
I did it as soon as I got home. First, I took out a big bowl from the cupboard and a bottle of oil and an egg from the refrigerator. Then, I excitedly tore open the wrapping paper. Smell it, wow, it smells good! I'll beat an egg into a bowl and mix it well, then pour a bag of cake powder and a little oil and mix it carefully. Because this is the first time, I dare not be careless and do it seriously according to the introduction.
The cake is ready with a jingle. I tasted it and found it delicious, because it was my own cake and belonged to me.
5. Make a cake with a rice cooker. Make a cake with a rice cooker
Ingredients: 1, 4 eggs;
2. Low-gluten flour or cake flour 100g (starch10g if there is no ordinary flour in China);
Sugar 100g. (If you use a small number of cups)
3. A little white vinegar, vanilla sugar and lemon oil.
Household appliances: 1, one rice cooker; 2, two small pots; 3. A manual eggbeater.
Practice: 1, put the egg protein and yolk in two small pots respectively (the eggs should be at room temperature, and the ones just taken out of the refrigerator should be at room temperature);
Add sugar 1/3 to the egg yolk and beat the egg yolk until it is light yellow (I usually just stir 1 min. If you put the yolk in warm water, the effect will be better. )
2. Beat the egg white until it is dry and frothy like cream (the egg white can stay at your fingertips for about 5 minutes until there is no egg liquid in the bowl. This step directly determines the quality of the cake. If there is egg liquid in the bowl, the cake will not swell and become an omelet. But you can't beat it either. It's not good to play too long until it looks like cotton. Then, pour the remaining 2/3 sugar into the egg white and gently stir it a few times.
Attention! ! There should be no oil and water in the egg white basin. The manual eggbeater should be clean, and the egg yolk should not be stuck. The egg white should not be mixed with a little egg yolk. These three points are very important, otherwise the egg white will not be beaten well.
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 the flour, vanilla sugar and lemon oil into the beaten egg yolk, drop a few drops of white vinegar, and then gently stir evenly (stirring too hard will make the flour gluten and affect the quality of the cake; Vanilla sugar and lemon oil are seasonings and can be omitted; White vinegar is used to remove the fishy smell of eggs. )
4. Put the remaining half of the protein into "3" and stir evenly (do not use a blender, scoop it up from the bottom of the bowl by hand or rubber shovel, and repeat it several times).
5. After about 2 minutes, you will find that the egg yolk batter and egg white are mixed into a paste, and then the cake batter is ready:)
6. Put a layer of oil on the rice cooker. If it is not a non-stick pan, you can spread a layer of oil paper or aluminum foil paper.
Put some nuts such as walnuts and melon seeds in the bottom of the pot.
Pour the cake paste into the rice cooker:).
7. Press the rice cooker to the cooking heating gear, and it will jump to heat preservation in about 5 minutes. Wait for 2-3 minutes before cooking and heating, and then jump after a few minutes (the batter is a little hard, so you can sprinkle some raisins on it). Repeat this for 3-4 times, and you can smell the cake. Open the lid, the surface is light yellow, higher than before. Poke it with chopsticks. )
8, pan, flip, delicious big cake will appear, the bottom should be a little dark yellow, you can also put a little fruit or something on it!
6. Make a cake with a rice cooker 1. Preparation materials: flour, eggs, milk, salt, sugar and oil. Note: Do not touch a drop of water during this process, and dry all utensils before use.
2. Beat the eggs according to the quantity, and four is almost enough. Separate the protein.
3. Beat the egg whites for three chopsticks. In order to highlight the sweetness, add a little salt and add 1 tablespoon sugar (three chopsticks are for beating fast, because it is hard to beat eggs into foam-it is best to have an egg beater ~)
4. Put two spoonfuls of sugar, three spoonfuls of flour and six spoonfuls of milk in the egg yolk. Stir well. Pour in half the cream protein. Note: stir up and down, don't turn around. After stirring well, pour in the other half of cream egg white and stir up and down.
5. Press the cooking button of the rice cooker to preheat 1 min, and then take it out. When the pot is a little hot, pour a little oil and wipe it evenly in the pot to prevent it from sticking.
6. Pour in the stirred things, then squat a few times to shake out the bubbles.
7. Press the cooking button, and it will automatically jump to the heat preservation file in about 2 minutes. At this point, cover the vent with a towel and leave it stuffy for 20 minutes.
8. Then press the cook button, and it will be ready in 20 minutes.
7. From childhood to senior year, I made a cake story composition. The cake I learned to make today is terrible, and I can only succeed the second time.
I prepared the materials first: flour, eggs, milk, baking powder, oil and salt. I mixed flour with water first, and then I took two plates. I stir the egg yolk evenly, add milk, add a tablespoon of sugar and stir. Then I stirred the egg white for half an hour and finally stirred it into foam. Then I mixed it with egg yolk, poured it into flour, stirred it, added a little salt and a quarter of baking powder. Stir. I electrified the rice cooker and added some oil to the bottom of the cooker so that the cake wouldn't stick to the cooker. I put it in. After waiting for about fifteen minutes, I went to see the cake and was stunned by what I saw. I fished for cakes with chopsticks, but the bottom was burnt and the top was sticky, which turned out to be unfamiliar! So I threw away the cake. So I asked my mother to do it together. Like last time, prepare the ingredients, prepare the tableware and put it in the rice cooker. After waiting for about fifteen minutes, I turned on the rice cooker and looked at it, yes! When the cake was ready, I cheered happily. I took it out and the "gold" was released! My mother and I have tasted it. It tastes good and a little soft.
We enjoy the joy of success together and learn from this failed experience.
By making this cake, I got happiness. The cake you learned to make today is terrible, and you will succeed the second time.
I prepared the materials first: flour, eggs, milk, baking powder, oil and salt. I mixed flour with water first, and then I took two plates. I stir the egg yolk evenly, add milk, add a tablespoon of sugar and stir. Then I stirred the egg white for half an hour and finally stirred it into foam. Then I mixed it with egg yolk, poured it into flour, stirred it, added a little salt and a quarter of baking powder. Stir. I electrified the rice cooker and added some oil to the bottom of the cooker so that the cake wouldn't stick to the cooker. I put it in. After waiting for about fifteen minutes, I went to see the cake and was stunned by what I saw. I fished for cakes with chopsticks, and the bottom was burnt, and the top was sticky and immature! So I threw away the cake. So I asked my mother to do it together. Like last time, prepare the ingredients, prepare the tableware and put it in the rice cooker. After waiting for about fifteen minutes, I turned on the rice cooker and looked at it, yes! When the cake was ready, I cheered happily. I took it out and the "gold" was released! My mother and I have tasted it. It tastes good and a little soft.
We enjoy the joy of success together and learn from this failed experience.
By making this cake, I got happiness.
8. How to write the composition of making a cake for the first time?
Grandpa's birthday is coming. I buy cakes in the street every year, which is expensive and nothing new, so I decided to make my own birthday cake.
I found a way to make a cake without oven on the Internet, and all the materials needed at home are available: 3 eggs, half a cup of milk, one cup of flour, and a little salt or vinegar. After the materials were ready, I began to make them.
First, separate the yolk and egg white of the three eggs, stir the yolk evenly, add flour, stir again, and add milk. I was so excited that I put the milk and flour in the wrong order. As a result, it is difficult to stir the flour evenly, forming one large and small flour pimple after another, and I can't stir it. I am anxious to give up. Fortunately, with the encouragement and help of my parents, I finally "subdued" these naughty acne. However, another bigger difficulty has come.
The internet says that the mixture of egg yolk, flour and milk should be stirred in a container, but I can't stir it to that extent. "Why is this?" I was puzzled, so I looked it up on the Internet. It turns out that this step is a big project and takes a long time, but I am too impatient. So, I sat patiently and stirred slowly ... five minutes passed, 10 minutes passed, and 20 minutes passed ... Finally, with my unremitting efforts, the "batter" finally reached the point where it could not be poured out.
Then, I began to stir the egg whites and add a little salt. The internet said to stir until it didn't pour out. I know, another huge project has started.
However, I didn't expect that this time it was more difficult than stirring the egg yolk. I kept stirring for 30 minutes, 60 minutes, 90 minutes ... my hand seems to be broken and I can't lift it. Many things grind, and finally the protein mysteriously becomes a milky white sticky paste composed of countless tiny bubbles!
Then, I add the egg white to the mixture of egg yolk, flour and milk that was stirred before, and stir it slowly to prevent foaming. Finally, put it in the rice cooker and press the cooking button. In order to prevent the pan from sticking, a layer of cooking oil was coated in the pan in advance.
After the cooking button of the rice cooker jumped up, I waited for about 20 minutes, and finally the delicious cake could be cooked! I couldn't wait to take it out, but the cake stuck to the pot because I didn't oil it evenly. I had to dig it down with a knife, and the elaborate cake was disfigured.
However, the taste of the cake has not been affected. Grandpa said it was more delicate and sweet than the cake shop!