Raw materials: 150g flour, moderate sugar, 1 box of milk, moderate olive oil, 3 eggs

Practice:

1.

First of all, the eggs will be separated (to ensure that there is absolutely no yolks, water or oil inside the egg whites), the yolks of the part of the egg, respectively, add milk, sugar and olive oil (and no specific). Put aside, with a low speed will be beaten egg white to the fish bubble is to add a spoonful of sugar, continue to use low speed to the egg white into a fine foam when adding a spoonful of sugar, continue to whip the egg white to the egg white appeared lines when adding a spoonful of sugar;

4.

White whisk high speed dry whipping, and then the egg white three times to add the egg white in the yolks for the and, with a spatula for the upper and lower cut, not turn around;

This is the first time that the egg white has been added to the yolks of the egg white, and the egg white is not a good mixture, but the egg white is not a good mixture.

5.

Preheat the rice cooker for 5 minutes and add a small amount of butter, pour the stirred ingredients into the rice cooker, and gently snap it twice to prevent air bubbles;

6.

And then sprinkle a little cranberries on the surface, turn on the cooker to cook, and press the air holes with a wet rag;

7.

7. p>Wait for the automatic jump to keep warm and then simmer for 15 minutes.

Rice cooker chocolate cake

Raw materials: 130g low gluten flour, 30g cocoa powder, 4 eggs, 110g sugar, 45ml salad oil

Practice:

1.

Eggs knocked into a clean grease-free pot, put hot water in the pan and heated to about 40C °, put the sugar, with an electric mixer and quickly beat 6 minutes.

Put the eggs into a clean, ungreased bowl and heat to about 40C° in a pan of hot water, add the sugar and beat quickly with an electric whisk for 6 minutes until the volume expands to 5 times;

2.

Sift the low-flour powder and the cocoa powder, pour in the sifted flour and toss quickly to mix well, then pour in the oil and mix well;

3.

Pour it into a rice cooker and put it on, then press the cooker button;

4.

The circuit breaker will turn off after 40 minutes. Simmer for 5 minutes out of the pot, remove from the pot and invert onto a wire rack to cool. Cut into chunks and plate.

Rice cooker cupcakes

Ingredients: 170g low-gluten flour, 4 eggs, 140g caster sugar, 40ml salad oil

Practice:

1.

Sieve the low-gluten flour, crack the eggs into a clean, waterless dish, whisk to combine, put in the caster sugar, and beat quickly with a whisk for 5 minutes, until the batter is 5 times as big;

2.

Pour in the sifted low-flour and mix quickly. Then pour in the salad oil and mix well;

3.

Pour into the rice cooker and shake twice to get out the air bubbles. Sprinkle with black sesame seeds;

4.

Power on the rice cooker, press the cook button (about 40 minutes), then trip the circuit breaker. Simmer for 5 minutes to remove from the pot;

5.

Remove from the pot, invert onto a wire rack to cool, and plate.

Rice Cooker Raisin Cake

Raw materials: 65g low gluten flour, 4 eggs, 30g corn oil, 30g milk or water, 60g granulated sugar, appropriate amount of raisins

Practice:

1.

40g of granulated sugar into the beaten egg whites in three times, beat until almost stiff peaks, the remaining 20g of granulated sugar to add to the yolks. Use a whisk to beat until the sugar is dissolved in the egg yolks, but can not be whipped too long, the volume becomes large, the color becomes white is whipped too much;

2.

Add corn oil and milk or water and mix well, then sieve into the low-flour, mix well, to the yolks of the batter three times to add the egg white, up and down the mix;

3.

Mixed batter poured into the greaseproof paper-lined

Pour the batter into a greased rice cooker and sprinkle with raisins

4.

Press the cook button on the rice cooker, and it will be ready in 25 minutes.

Rice cooker sponge cake

Raw materials: 3 eggs, 90g low gluten flour, 20ml corn oil, 60g sugar

Practice:

1.

Eggs 3 sugar 60g corn oil 20ml 90g low gluten flour, eggs beat until coarse foam, add sugar, in 3 times, first high speed beat until thick, then turn to low speed beat. Beat until the beating head lifted, the egg will not drip degree;

2.

Pour into the corn oil, continue to whisk, whisk evenly. Let the oil and water mix, sift in the low-flour in 2 times, gently toss with a spatula to mix well, do not circle, to avoid defoaming;

3.

Pour the cake batter into the rice cooker, grab the edges horizontally downward a few times to shock the rice cooker gallon, to break the surface of the large air bubbles;

4.

The gate is tripped, and then after 5 minutes to press the rice cooker to heat it up, and then after 10 minutes to tripped the gate with a toothpick inserted, there is no batter on the toothpick can be. (According to the power of their own rice cooker);

5.

Removed, inverted for 20 minutes, the pot is a little sticky, with a spoon spoon can be easily demolded.