Don’t listen to the saying that microwave ovens can bake cakes. I tried baking cakes twice and failed twice. Besides, the situation about microwave ovens mentioned above is true. My microwave oven is just a decoration now. Is it for you and me? I used to use a rice cooker to make cakes.

In fact, using a rice cooker to make cakes is very simple, as long as you have the ingredients and a whisk.

It is guaranteed to be delicious. I have made it at home N times. But now that I have bought an oven, I don’t like using the rice cooker anymore. Not much to say about Fangzi

The first recipe

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

Separate the egg whites and egg yolks, add sugar to the egg whites (two-thirds of the total sugar). You can add the sugar in one go, but I added it in three times. , beat evenly in one direction, until the egg whites are turned into white foam and will not flow out. The cake does not rise well because the egg whites are not beaten enough. It is recommended to use a whisk!

Add sugar and milk to the egg yolks 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 divided it several times. Added in

Add the flour and egg yolk paste made above to the egg whites and stir evenly. Preheat the rice cooker and apply oil (I left a little bit of the melted butter for coating). Pot) Pour the prepared 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

Make cake in rice cooker

Ingredients: 110 grams of flour, 110 grams of sugar, 5 eggs (fresh), some butter (The more, the more fragrant, I also use Guangming small paper box, cut into more than a third), 50 or 60 grams of milk. Flour and sugar are 1:1, and other things are fine if you don’t put them in. .

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 (helps to beat them) )

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 the egg whites. Add in three times during the process

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 butter and milk to the egg yolk paste, and stir thoroughly

8. Slowly add the sifted flour into the above custard paste (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

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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 Cook again, jump 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 didn’t succeed the first time I made the first recipe, and I succeeded the second time I made it, so I prefer it. The second one is this one. Although the ingredients are relatively simple, the step of beating the eggs cannot be sloppy. I used a whisk to beat the first recipe but I didn’t succeed because I didn’t beat the eggs that time. If I really can’t buy a whisk. You just use 6 or 7 chopsticks to beat together, and the mouth of the egg container must be large to allow more contact between the egg whites and the air to help beat the egg whites. If the egg whites are not beaten, the finished cake will be flat and collapsed, which will not only look bad but taste good. The purpose of beating the egg whites very hard is to make the cake fluffy

This also meets your requirements. The ingredients are all available in supermarkets