Introduction: Although the cake bought outside is delicious, but very much flavored, eat more is not healthy. In fact, you can make your own home in the home rice cooker can be homemade delicious cake, delicious and healthy, here I will give you to organize some of the rice cooker cake practices of the whole, come to learn it.
Practice 1: Rice Cooker Cake
Ingredients
100g low-flour eggs 5 milk 50g sugar 105g baking powder 1g butter 30g
Steps
1. Milk, sugar, eggs, butter, low-flour and baking powder
2. Put the egg white and yolk into two pots without water and oil
3. 40 grams of sugar into the yolks and mix well
4. Melt the butter into the yolks and mix well
5. And then put the milk into the tower and whisk well
6. And then into the low-flavor flour and baking powder mix well and stand by
7. First, with a whisk on slow beaters, whisk the egg whites into a foamy state
8. p> 8. Then put 30 grams of sugar with a whisk and continue to whip
9. Finally put 35 grams of sugar with a whisk on fast speed and continue to whip
10. Beat until the egg whites become stiff and can stand up to the sharp corners without disappearing
11. Take one-third of the egg white and put it into the batter up and down and stirring can not be circled
12. And then the batter will be stirred and poured into the two-thirds of the egg white
13.
Tips
When stirring the batter, you can't beat the circle to stir up and down to prevent defoaming
Practice 2: Apple-flavored Rice Cooker Cake
Ingredients
100g of flour, 6 eggs, 1 carton of milk, 1 carton of oil, moderately sweet, moderately sweet, moderately sweet,
Steps
1. Separate the egg whites. Milk. Sugar, flour
2. Put some sugar in the egg yolk. Stir well
3. Stir the yolks into the milk, stir well
4. Pour the appropriate amount of flour in the egg yolks into the bowl, stirring into a slightly thicker batter
5. Stir the batter
6. Egg whites put the sugar around the mixing,
7. Stir the whites of the eggs in a creamy consistency. If you use chopsticks, about 15 minutes
8. Pour the whisked egg whites into the yolks in two batches. Stir well
9. Stir the batter
10. Chop the apples, pour them into the batter and stir well
11. Grease the rice cooker. Avoid the cake sticking to the pan. Pour the stirred batter into the pan. Shake a few times. Shake out the air bubbles.
12. Press the cook button and wait until it jumps to keep warm for twenty minutes. Wait until it jumps to keep warm for another twenty minutes.
Tips
Egg whites and yolks in the container must be oil-free and water-free.
All of the above mixing procedures should be left and right.
Method 3: Rice Cooker Cake II
Ingredients
110g of gluten flour, 6 eggs, 80g of sugar, 70ml of milk
Steps
1. Separate the egg whites from the yolks in two separate pots, and add 30g of sugar to the yolks and beat with a whisk until it thickens. Volume a little expansion of the degree, and then add the milk continue to use the whisk to beat well.
2. Add 50 grams of sugar to the egg whites in 3 batches and beat with a whisk until the egg whites in the bowl swell in volume, clear lines, and the shape is fixed.
3. Pour the beaten egg yolk paste into the egg white paste, and mix well with a rice spoon or spatula zigzag. Then add the flour to the egg batter with a sieve while sifting, and use a rubber spatula to mix well from bottom to top, note that when mixing, you can't turn in circles, but up and down, zig-zagging.
4. rice cooker pan bottom oil, and then pour the batter into the rice cooker, the pot gallon two or three times, exhaust! Into the rice cooker press the cook button, and so jumped to the heat preservation state is good (some rice cooker just cook for a while on the jump to the cook button, so it is not good, to press more than one time, until the cooking is good). Do not open the lid immediately after jumping to the heat preservation state, ten minutes before opening the lid.
5. Ten minutes later, the film.
6. Cut into pieces and plate.
Tips
Mixing the egg paste, do not mix in a circle, looking for a circle mixing will make the protein defoaming, to cross the zigzag or up and down up and down so mixed.
Method 4: Zero cook version of the rice cooker cake
Ingredients
4 eggs, 4 spoons of milk, 4 spoons of corn starch 1.5 spoons of low gluten flour, 6 spoons of corn oil, 3 spoons of salt, a little bit of sugar, 6 spoons of white vinegar, 3 drops of vinegar
Steps
1. Prepare 3-4 eggs, a little bit of flour, a packet of milk (boxed milk is fine), sugar, a little bit of sugar, and a lot of other ingredients. milk is fine), sugar, oil, salt.
2. Separate the yolks from the whites.
3. If you have a whisk at home, it's much more convenient. After beating the egg whites for almost a few minutes, foam will appear, in order to make the cake sweeter, add half a spoonful of salt, and a spoonful of sugar and continue to beat.
4. Almost beat for about 20 minutes until the egg whites slowly become sticky, put another spoonful of sugar, and continue to beat.
5. Almost after ten minutes or so, until the egg whites have become completely creamy, stick to the chopsticks will not fall down until. So if you have the means, you'd better buy a whisk, you can save a lot of time and energy!
6. Add two tablespoons of sugar, three tablespoons of flour,
7. six tablespoons of `milk, gently stir a few times.
8. Stir well, then pour in the other half of the egg whites and stir well.
9. Pour just beaten egg whites into about half, gently stirring (is stirring not circling) cross, pay attention to see the technique. Then the rice cooker energized, preheating, and so the rice cooker moisture sucked dry, a little hot, take it out, pour a little oil (in order to prevent the cake sticking to the pan), the stirring of the cake mixture poured into the pan, gently shake a few times, the bubbles shock out (to prevent the cake will be on the surface of the uneven pits)
10. and then press the rice cooker cooker button, a few minutes after the automatically jumped to the insulation gear, and then use a towel to cover the ventilation, and then use a towel to cover the ventilation. towel to cover the ventilation, simmer for about 20 minutes, then press the cook button again, cook until it automatically jumps to the keep warm file and then simmer for a while.
11. the rice cooker will be reversed buckle cake out, cut pieces, rice cooker cake is so finished
12. and so cooled, garnished with fruit on the good. Tips 1, do rice cooker cake is best to use the most common rice cooker
2, whipping protein when adding white vinegar can make the protein easier to be whipped;
3, the oil can be replaced with corn oil, olive oil, sunflower oil, such as the oil does not have much flavor, but do not use peanut oil, otherwise, the cake out of a peanut oil flavor Oh;
4, rice cooker gallon to put a layer of non-stick greaseproof paper, preferably four. A layer of non-stick greaseproof paper, it is best to put a circle on all four sides, so that when poured out easier;
5, try not to open the rice cooker, so as to avoid the cake retracted;
6, the pot of time to one hour, so that the cake is more able to ensure that the maturity of the cake, in fact, after the opening of the basic cake is not retracted, that is, it is already fully matured.
Method 5: Cranberry Rice Cooker Cake
Ingredients
150g flour, sugar, milk, 1 box of olive oil, 3 eggs
Steps
1. . take the yolk part, add milk, sugar and olive oil (not specifically to measure the amount of sugar and olive oil, about a spoonful of sugar and 3 spoons of oil, according to personal preference to add
3. Add 150 grams of flour (with a sieve under the flour can make the flour more fine point)
4. yolk liquid for stirring (if you feel thicker you can add a bit of milk, to ensure that the final stirred yolk liquid is not too thick). To ensure that the final mixing of the yolk liquid is flowing liquid state
5. yolk part of the good after the put aside, the next is the most important part of the egg white, my secret weapon is the whisk ha
6. with a low-speed egg white to the fish bubbles is to add a tablespoon of sugar
7. continue to use a low-speed beat to the egg white to the small foamy and then add a tablespoon of sugar
7. the egg white to the small bubbles when the egg white to add a table spoon
8. the egg white to the small bubbles, then add a tablespoon of sugar
9.
8. Continue to whip the whites to the whites appear lines when adding a spoonful of sugar
9. Whisk at high speed for dry whipping (will be lifted up the whisk, the whites will not fall down on their own, even if it is well beaten
10. Then the egg whites into the yolks three times to be well mixed with a spatula for the top and bottom of the cuts, can not be turned around (online tutorials have been said that you can not be turned around, said that the bubbles will be turned away
11. The air bubbles turn away
11. rice cooker preheated 5 minutes after adding a small amount of butter
12. will be stirring the ingredients poured into the rice cooker, gently snap twice, is to prevent air bubbles.
13. and then sprinkle some cranberries on the surface
14. rice cooker to open the cooking button, with a wet rag to press the air holes
15. and so automatically jumped to the heat preservation and then simmering for 15 minutes, my dear cake came out of the oven
16. you try the flavor is great. Tips ingredients poured into the rice cooker must be gently snap twice. So that there are no air bubbles inside.
Practice 6: Jujube Oatmeal Rice Cooker Cake
Ingredients
3 eggs 8 jujubes 25g oatmeal 17.5g cheese 20g flour 20g sugar moderate salt moderate oil moderate
Steps
1. Jujubes soaked for a few minutes, washed, cored and cut small pieces of spare
2. > 2. Put the cheese in 6 teaspoons of hot water and mix it
3. Put the eggs in two bowls, one for the yolks and one for the whites
4. Beat the eggs, add a spoonful of sugar, add the cheese and add a few drops of cooking oil
5. Add the flour and mix it into a batter
6. Pour in the oatmeal
7. Start to beat the egg whites, add the sugar in three times, and then add a few drops of oil. The first thing you need to do is to add sugar to the egg whites in three batches, one teaspoon at a time
8. Keep beating until the whisk can stand up in the egg whites
9. Add the egg whites in three batches, one-third at a time to the egg yolks, and mix them well with a cross in the up and down position
10. Pour the mix into the inner pot of the rice cooker, and then shake it on the table for a few minutes to shake the holes on the surface off
11. Press the cook button, and so jumped to keep warm, add red dates particles, continue to smother 15 minutes, 15 minutes to the end and then press the cook button, smothered for another 10 minutes, toothpick inserted, pull out when not stained things can be
Tips
red dates diabetic people are best to consume less, the amount of sugar is too high.