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

Methods: 1) Saltpeter, sugar, 2) Sieve the low gluten flour. 3) Crack the eggs into a clean, waterless dish and whisk well. 4) Add the sugar and beat quickly with a whisk for 5 minutes until the batter is 5 times as large. 5) Pour in the sifted low-flour flour. 6) Quickly mix well. 7) Pour in the salad oil and mix well. 8) Pour in the oil and mix well. 9) Pour in the sifted low-flour flour and mix well. 10) Pour in the sifted low-flour flour. Pour in the salad oil and mix well. 7) Pour into the rice cooker and shake twice to get out the air bubbles. 8) Sprinkle with black sesame seeds. 9) Pour in the sugar. Sprinkle with black sesame seeds. 8) Turn on the power and press the cook button (about 40 minutes). 9) Turn off the power. Simmer for 5 minutes. 10)Remove from the pan and invert onto a wire rack to cool. Plate.

Matcha Cake

Ingredients: 100g of low gluten flour, 3 eggs, 30g of water, 40ml of butter, 60g of sugar, 1g of baking powder, 1g of salt, 3g of matcha tea

Directions: 1) Prepare the ingredients. 2) Separate the yolks from the whites, and beat the yolks. Add 20 grams of sugar to the egg yolks and beat until white. 3) Add the melted butter and stir in small batches. 4) Add the water and stir in small batches. 5) Sift in the flour, baking powder, and matcha tea powder. 6) Stir in the flour with a spatula from the top down. 7) Beat the egg whites with a wire whisk to create large bubbles, add the sugar, a pinch of salt, and the sugar in 3 batches. 8) Beat at high speed, and then beat at low speed until dry peaks form. 9) Add the egg whites to the yolk paste in small batches. 10) Add the egg whites to the yolk paste in small batches. 10) From top to bottom with a spatula mix well. 11) Pour the batter into a clean and waterless rice cooker, vigorously shock 2, the air bubbles out. 12) Press the cook button, after the automatic trip you can open the lid to see! If the surface of the cake is still a little sticky, press the cook button again and wait until it trips again. Insert a toothpick to remove the batter. When the cake is ready, invert it and let it cool for 20 minutes.

Rice Cooker Apple Cake

Ingredients: 100g flour, 6 eggs, 1 carton of milk, the right amount of oil, the right amount of sugar, the right amount of apples

Method:

1) Prepare the eggs, egg whites separated from eggs. Milk. Sugar, flour

2) Put some sugar inside 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 in small batches, 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.

9)Stir the batter

10)Chop the apples and pour them into the batter, stirring 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.

Cranberry Rice Cooker Cake

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

Method:

1) First of all, separate the eggs (make sure there is absolutely no yolks, water, or oil in the whites)

8) continue to whip the egg whites to the egg white lines when adding a spoonful of sugar

9) whisk at high speed for dry whipping (will be the author of the sorghum Xuan buckle nine liu nine four four six whisk lift, the egg white will not fall down on their own even if you hit the good

10) and then the egg white three times to add the yolks to the and well, with a spatula for the top and bottom of the cut, can not be (Online tutorials have always said that you can not turn around, said that the air bubbles will turn away

11) rice cooker preheated for 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)Then sprinkle a little cranberry on the surface

14)The rice cooker turn on the key to cook, use a wet rag to press the air vent 15)Wait for the automatic jump to keep warm and then simmer for 15 minutes, my dear cake came out of the oven

rice cooker to make an egg cake

Ingredients: 300g low gluten flour, 4 eggs, 1 packet of milk, 3 tablespoons of sugar

Directions:

1) Separate the whites and yolks of the four eggs into two pots; add the right amount of sugar to the yolks to suit your taste, I added 3 tablespoons of sugar, and mix the sugar and yolks well

2) Add a packet of milk, and mix well again

3) Slowly add the flour to the egg yolk mixture, a little at a time, in several additions, so as not to add too much flour is not good . Until the mixture into a thicker mixture can be

4) Add a little sugar in the egg white with a whisk to whisk until the whisk can stand upright on the egg white does not fall

5) half of the whipped egg white into the egg yolks, with the left and right mixing way to mix well, pay attention to do not stir, lest the egg white defoaming lead to the cake does not hair up.

6) Pour the mixture into the other half of the whipped egg whites, and still mix well by turning left and right

7) Grease the inner pot of the rice cooker with a little oil, pour the mixture into the rice cooker, and shake the inner pot a little bit, to break the air bubbles that may be inside the liquid, and then press the cook button. After the key jumps to keep warm, simmer for 20 minutes, press the cook button again, and after the key jumps up again, simmer for 10 minutes and the cake is ready.