1. Ingredients: 180g low-gluten flour, 10g matcha powder, 20g corn oil, 60g water, 40g sugar, 1/4 tsp salt, 2 tbsp white sesame seeds. : Put all the water, corn oil, fine sugar and salt into a basin and stir until the sugar is completely dissolved. Sift the low-gluten flour and matcha powder into a bowl and mix with a rubber spatula. Cut and mix until the powder is almost uniform, then pour in the white sesame seeds. Use a rubber spatula to continue cutting and mixing until all the powder is absorbed and the sesame seeds are evenly mixed. Place the dough on a cutting board and divide into two pieces. Take one piece and roll it into a 0.5 cm thick sheet with a rolling pin. Use a knife to cut into desired sizes. Prick the dough with a fork. To prevent sticking, use the tip of a knife to lift the dough into the pan. Cover the pot, reduce the heat to the lowest setting and heat for 10-15 minutes. The fire power is greater in the middle, and the position of each noodle is slightly moved halfway. When the bottom turns dark color, turn over and continue baking for 3-5 minutes. Note: No need to put oil in the pan: Because the heat of the pan is used for baking, do not put oil in the pan. The size of the heat: When making biscuits in an oven, bake them at a temperature of 180 degrees for about 15 minutes. When using a gas stove, adjust the heat to the minimum or 1/2 of the low heat, because each stove is different. If the fire is too high, the bottom of the cake will be burnt before it is cooked, so watch carefully. Be sure to cover the pot: Because the oven has upper and lower fires, the bottom and top are baked at the same time during the baking process. When making with a pan, the heat goes up from the bottom, so in order to prevent heat loss, it must be Cover the pot. Wipe the water from the pot lid: During the baking process, water will evaporate, so there is condensed distilled water on the pot lid. If it does not drip into the pot, it must be wiped dry. Confirm the color of the bottom: When it is time to turn over after baking, the periphery of the biscuits will show a dark color. Be careful to turn over and bake to avoid burning. Stirring degree: When mixing flour and water, do not use a rubber spatula to press or squeeze like making bread. Use cutting and mixing methods. Stop stirring when the flour has absorbed all the water. Stirring will over-bake. The biscuits will taste hard when they come out.

2. Ingredients: flour, salt, baking powder, apples, butter, brown sugar, eggs, water, walnut meat, oil. Method: Sweep the curium board with oil and sprinkle with a little flour. Sift flour, salt and baking powder together. Peel and core the apples, wash, drain and cut into small pieces. Put butter, brown sugar, eggs, and half a tablespoon of water in a small basin, beat with a whisk or whisk until creamy, add flour and mix well, then add apples and walnut meat, mix well again. Use a spoon to place the mixed cake ingredients in small piles on the curium board, placing one piece every inch apart. Turn on the heat of the oven fifteen minutes in advance, put the cake into the oven, cook over medium-low heat for 25 minutes, take it out and put it on a plate.

3. Ingredients: eggs, sugar, lemon, flour, oil, cookie batter. Method: First separate the egg yolks and egg whites, thoroughly mix the egg yolks and white sugar, and beat until the color turns white. You can add an appropriate amount of lemon zest according to your preference. Beat the egg whites into another mixing bowl and add the sugar in 5 batches to make a stable meringue. Add half of the prepared meringue into the mixture and mix quickly with a whisk. Add the sifted flour and mix from the bottom of the mixing bowl, allowing a small amount of dry flour to remain. Add remaining meringue. Use a plastic spatula to scoop out an appropriate amount of biscuit batter and pour it into the rice cooker. The size and thickness are based on personal preference. If you like it crispy, pour it thinner. If you like it crispy on the outside, pour it thicker on the inside. Press "Cook", wait for the circuit breaker to trip, keep warm for 8-10 minutes, open the lid, turn the biscuits over, cover them again, press "Cook", wait for the circuit breaker to keep warm for 8-10 minutes. Tip: At first, I preheated the rice cooker while pouring the biscuit batter, but I used another rice cooker to make 3 biscuits without preheating, and found that it can actually be done without preheating. If it is a non-stick pan, you don't need to add oil, but if it is an old-style pan or one without a non-stick coating, you need to apply a layer of oil. The amount of white sugar can also be increased or decreased according to personal taste.