1. You can use a rice cooker to make cake

Ingredients: 110 grams of flour, 110 grams of sugar (use refined sugar), 5 fresh eggs, some butter, 50 or 60 grams of milk Gram. Flour and sugar are 1:1. You can probably put other things in. You can also put in some flavors you like, such as juice, chocolate, cream, coconut, etc.

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 add it in three times while beating the egg whites

6. Put the remaining one-third of the sugar into the egg yolks, and stir thoroughly with the egg yolks until the color of the egg yolks becomes lighter 7.

7. Add the butter and milk to the egg yolk paste, and also Stir thoroughly

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

9. Now, put Pour the beaten egg whites 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 , press Cook

12. Soon (more than 20 minutes), start eating...

2. Make cake in pan

Preparation Ingredients: 4 eggs, flour, 4 spoons of sugar: 4 spoons of butter

Crack an egg and beat the egg white into a basin first. Remember, do not beat the egg yolk in!

You must use an egg brush to beat the eggs. Chopsticks are not suitable (because they are uneven), and you must beat them clockwise until they are creamy (with a lot of foam). The egg white will not flow out when the basin is turned upside down. Until

Next, pour the white sugar in, and then beat it clockwise until the sugar is completely melted

Now add all the egg yolks and flour, and if you like, add some butter (put it in advance Heat and melt the butter) Continue to beat clockwise until it is evenly beaten

Prepare a pan, grease the bottom of the pan with butter, and heat it over medium-low heat. Do not add too much ground! At this time, pour the egg batter prepared in advance into the pot (turn off the heat at this time, because the egg batter is easy to paste) and evenly mix it. Then turn on the fire again, still on medium-low heat, heat for two to three minutes and quickly turn it over. noodle! Keep the lid on when heating the other side, and turn off the heat quickly after one to one and a half minutes!

The steaming cake will be ready at this time!

However, the disadvantage of using a flat-bottomed cake is that it cannot be made too thick!

Notes:

Many people fail to make cakes in microwave ovens. The reason is that the egg whites are not beaten. Now let me tell you my secret of beating egg whites! It only takes 10 minutes to bake a soft cake without baking powder!

1. First check the tools you use to beat egg whites. The basin and egg beater must be clean and free of oil and water, otherwise it will increase the difficulty of beating egg whites.

2. Now let’s beat the egg whites! First add a small spoonful of salt to the egg white bowl, which is very helpful for beating the egg whites! Start beating...beat until the egg whites are frothy. This only takes 1 minute. (Beating egg whites is very important, if you like soft cakes. To beat hard peaks is to beat the egg whites until they feel like frosting and become very small bubbles. The test standard is to pick up the mixer and hold it upside down. The meringue frosting will not fall down.)

3. Now add 1/3 of the sugar you prepared into the egg whites, and continue to beat...beat until the egg whites are relatively even and small. So far, the egg whites are still watery at this time. This may take 3 minutes.

4. Add 1/2 of the remaining sugar and beat until the egg whites turn white, watch carefully! At this time, thin bubbles can still be seen in the egg white, but it has become semi-liquid. If you are making angel food cake or chiffon cake, it will look like this. This seems to be called "wet bubble".

At this time, when you stir up the egg whites with an egg beater, big drops of egg whites will flow down. This should take about 4 minutes.

5. Finally, put all the remaining sugar into the basin. In one word: after beating very quickly, your hands will feel a little heavy, and the egg whites have turned into semi-gelatin. Beat for a while longer. You can sow the egg whites to the corner of the pot at will, and it will not flow. This is called "dry soaking" and is most suitable for making sponge cakes. Two minutes is enough!

Okay, you have a successful protein in 10 minutes. It’s bound to be a successful cake! I don’t need to say anything else! You can make a fragrant and soft cake without baking powder!