In our ordinary daily life, we all use rice cookers to make cakes. So have you ever learned how to make a rice cooker? Cake does not have to be made in an oven, it can also be made in a rice cooker. Below I will share how to make a cake in a rice cooker. Welcome to refer to it!

How to make cakes in a rice cooker

1. Separate egg whites and yolks.

2. The process of beating egg whites is very important. In order to highlight the sweetness, add a little salt, then add a spoonful of sugar, and start beating!

3. When it is a bit thick, add another spoonful of sugar.

4. After beating for about 20 minutes, the egg whites will become "creamy" and will not fall off even if you lift the chopsticks. I used chopsticks for the first time, but it was really laborious. I recommend using a manual or electric egg beater.

5. Add 2 spoons of sugar, 3 spoons of flour and 6 spoons of milk to the egg yolks. The flour is ordinary flour. I have also used low-gluten, but I think ordinary flour is better.

6. Beat the egg yolks well and mix evenly. The flour will easily break into small pieces, so be patient and open it. Then add the beaten creamy egg whites and mix well.

7. Press the cooking button of the rice cooker to preheat, it will be a little hot. Then pour a little oil and shake it around to evenly coat the bottom and sides of the pan to prevent the cake from sticking to the pan. Pour the mixed cake batter into the pot and squat the pot a few times to pop out the air bubbles.

8. Press the cooking button and it will jump to the keep warm position in about 2 minutes. At this time, cover the vent with a wet towel and keep it stuffy for 20 minutes. Then press the cooking button again and wait another 20 minutes. It’s ready to go.

9. Find a beautiful container and turn it upside down.

Tips:

The amount of sugar depends on taste. When beating egg whites, the two spoons of sugar must be separated, which saves effort.

Since the capacity and power of rice cookers are different, this length is only used as a reference. If you feel that the surface is not quite cooked yet, you can change the container and heat it in the microwave for another minute or two.

Rice cooker method for making cakes 2

1. Prepare eggs and separate egg whites. milk. Sugar, flour;

2. Put some sugar in the egg yolk. Stir evenly;

3. Put milk into the stirred egg yolk and stir evenly;

4. Pour an appropriate amount of flour into the egg yolk basin in batches and stir until it is slightly thicker. batter;

5. Stir the batter;

6. Add egg essence and sugar and stir around;

7. Stir the egg white to be creamy. . It takes about 15 minutes if you use chopsticks;

8. Pour the stirred egg white into the egg yolk in two portions. Stir evenly;

9. Stir the batter;

10. Chop the apples into pieces, pour them into the batter, and stir evenly;

11. Place on the rice cooker Apply oil. Avoid the cake from sticking to the pan. Pour the mixed batter into the pot. Tremble a few times. Pop out the bubbles.

12. Press the cooking button, wait until it jumps to the keep warm mode for 20 minutes, and then press the cooking button again. Wait until it jumps to the keep warm button for twenty minutes.

The third rice cooker method for making cakes

1. Separate the yolk and protein of the eggs and put them into an oil-free and water-free container; add vegetable oil, condensed milk and a little sugar to the egg yolks, about one hour. Spoonful amount, beat evenly; sift in the sifted flour; mix evenly up and down in irregular directions to form a particle-free egg yolk paste, set aside;

2. Add a few drops of white vinegar to the egg whites, and add sugar Add about a spoonful of sugar and stir until it forms large bubbles, like fresh soap bubbles; add about a spoonful of sugar and continue to beat the egg whites; continue stirring until the egg whites form thick wet foam, like dense soap bubbles. Continue to add sugar to beat the egg whites; beat the egg whites until they are dry and foamy, and the inverted egg whites will not fall off and have obvious sharp corners;

3. Take a large spoonful of egg whites and add it to the egg yolk paste. Irregularly, stir up and down evenly without making circles; take the egg whites in batches and mix all the cake batter. The mixed cake batter will be grain-free and delicate; add oil to the rice cooker and preheat it in advance. Pour the cake batter into the rice cooker and shake away the air bubbles; press the cook button and it will automatically jump to the keep warm state. Cover the air outlet with a wet towel and wait for twenty minutes; press the cook button again and jump to the keep warm state again. , then cover with a wet towel and wait another twenty minutes.

Cooking skills:

1. The degree of dry foaming of whipped egg whites: it is necessary to hold it upside down without spilling it. The feeling of scooping up a spoonful of egg whites is like whipped cream. Feeling;

2. Stir the egg yolk paste until it is powder-free, smooth and creamy, and the feeling is: it will not be lumpy and heavy when lifted, nor will it feel thin and stretched, and will be lifted. When it rises, it will be as thick as when you pour a thick liquid like condensed milk or maltose, and it will feel like it overlaps and then slowly disappears along the lines;

3. The rice cooker is different from the oven. The rice cooker has water vapor, so you need to reduce the amount of water by raising the point. The milky flavor does not rely on watery milk, but is replaced by condensed milk, and the sugar used to stir the egg yolks is also greatly reduced;

4. Preheat the rice cooker. After preheating last time, Mark suddenly answered the phone and stopped midway. Something went wrong, and the temperature inside the pot changed. One time, it was even more outrageous. I didn't pay attention when it came into contact with water, and the finished product shrank.