Note! Put the egg white in the basin can not have oil, water, manual whisk to be clean, can not stick with the yolk, egg white can not be mixed into a little bit of yolk, these three points are very important, otherwise the egg white is not good: 3, put the beaten egg white half of the egg yolks, careful mixing, do not destroy the egg white bubbles. Then put the flour and vanilla sugar, lemon oil moderate amount into the beaten egg yolks, and a few drops of white vinegar, and then gently stir evenly (mixing too vigorously will make the flour gluten, affecting the quality of the cake; vanilla sugar and lemon oil is flavored, there can be no added; white vinegar is to remove the fishy smell of eggs.) 4, the remaining half of the egg white into the "3" in the whisk (method is to use the hand or rubber spatula from the bottom of the bowl upward, repeat several times) 5, about 2 minutes, you will find that the egg yolk batter and egg white melted into one, into a kind of paste, this time the cake batter is ready:)
6, in the rice cooker coated with a layer of oil, and the cake batter can be used to make the cake. If it is not a non-stick pan can lay a layer of greaseproof paper or aluminum foil. In the bottom of the pan put some walnuts, such as dried fruit Pour the cake batter into the rice cooker:) 7 open the lid, the surface is light yellow, higher than the original, poke in with chopsticks, and chopsticks did not stick to the egg pulp, that is cooked;)
Question 2: How long does it take to cook a cake in a rice cooker to cook through the cake? Rice cooker cake
Ingredients: 110 grams of flour, 110 grams of sugar (with refined young sugar, Taikoo brand), 5 eggs (fresh), a number of butter (the more the more flavorful, bright small carton, cut more than one-third of the), 50 or 60 grams of milk. Flour and sugar is 1:1, other things can be estimated to put.
1, flour sifted three or four times
2, egg yolks, egg whites separate
3, egg whites put a few drops of vinegar (to help whipping)
4, beat the egg whites, until the egg whites basin upside down, the egg whites can not flow down on the right
5, take two thirds of the sugar, in the process of beating the egg whites in three places
6, the remaining one-third of the sugar, in three parts
6, the remaining one-third of the sugar, in the process of beating the whites of the egg whites.
6, the remaining one-third of the sugar into the egg yolks, with the yolks together with the egg yolks, mix thoroughly until the yolks become lighter in color 7
7, add the butter and milk to the egg yolk batter, and also mix thoroughly
8, the sifted flour slowly into the above custard (can be divided into a few times to put), or mix thoroughly 7
9, now, the beaten egg whites poured into the batter, must be To stir evenly
10, the rice cooker a little preheated, smeared with butter, pour the batter
11, cover the lid, press cook
12, very quickly (more than 20 minutes), it will jump to the insulation, do not care about it, to keep a half an hour, and then press cook, jump to the insulation gear and then keep a half an hour, it's about the same, if you are not sure! If you are not sure, open the lid and take a look.
Question 3: Can I make a cake in an ordinary rice cooker? How to do? Can ah, you can try, it should not have any effect on the pot, according to the following method: rice cooker cake First, all the tools out of the house, should be at home, the amount of float with a spoon to control it.
A liter of milk three eggs a kilogram of flour. Basin, bowl, chopsticks, rice cooker. Very domestic, very easy to prepare. 1 egg whites yolks into two separate pots. Put the egg yolks with sugar and half a bag of milk mix well, then add the remaining milk, a little into the flour (do not gluten flour), while putting the side of the mix, not whisking is mixed, so as not to produce too many air bubbles.2 and then the rest of the egg whites whisked, whipped to what extent? Look at the know: chopsticks to stand on it, chopsticks stand that the egg white has been whipped. It's just a matter of using a couple of chopsticks and beating in one direction. 3 Then add the egg whites to the cake batter in two batches, mixing well up and down. Note, do not stir, otherwise the surface will rise, the cake will not rise. (This process did not take pictures.) Then brush the inside of the rice cooker with a layer of oil (to prevent staining), and then heat the empty pan until it jumps to the top, preheat it. Then pour in the cake batter we mixed well and shake it flat. Cut any air bubbles on the surface of the cake batter with a toothpick.
Question 4: How to make a cake in a Nepalese rice cooker Portioning with a spoon to control (the day before yesterday, the rice cooker is Nepalese, because it is manually beating the egg white effect is not very good)
The first step: first with a napkin to the two bowls in the water and oil are all wiped clean, the operation of the process of the hand can not be stained with water.
Separate the egg whites and egg whites to be sweet, first add salt, add a small amount of salt inside the egg white liquid, a little bit is enough,
and then add a spoon full of sugar! Start beating the egg whites with three chopsticks. Tilt the bowl a little so that the chopsticks can maximize the contact with the egg whites, and you will get twice the result with half the effort! When the whites are bubbly, add a spoon full of sugar. Continue to beat, hard to beat, hard to beat, can not rest, until the beat into stiff peaks. That is, the egg white has hardened, turn the bowl upside down, the egg white can not be poured down, with the cream of the same time before you can. This is the most critical step, usually fifteen minutes can be done. (preferably electric) Add 2 tablespoons of sugar to the egg yolks. Add 3 more heaping tablespoons of flour. Ordinary flour, gluten, low gluten flour can be, is not to use high gluten flour, in the bowl of egg yolks and then add 6 tablespoons of milk! No more, no less, just 6 tablespoons. If you don't have any milk, you can use milk from your favorite milk company, or you can use a drink, like orange juice or something. Using chopsticks, whisk all of these ingredients together into a paste, making sure to mix well! Use a spoon to scoop half of the beaten egg whites into the mixture, also use a spoon, remember to mix up and down (no circling, not to mention using chopsticks, circling with chopsticks will cause the flour to become glutenous, and the cake won't rise), and then use a spoon to mix half of the egg whites and the yolks up and down well. Then add the other half of the egg white and mix well with a spoon! Finally, it becomes a paste.
Rice cooker plugged in, press the cook button, as long as a minute to jump up, the edge of the pot feel a little hot, when it is ready. This is called preheating. Pour a little bit of cooking oil in the bottom of the pan (you can also use butter's), shake a little bit of a large area coated with oil, to prevent the cake batter in the bottom of the pan can not be poured out. Pour the finished batter into the rice cooker!!!! Shake it with your hand on the table a few times to get the big air bubbles out of it. Put it in the rice cooker and press the cook button. In less than 2 minutes, it will jump to keep warm by itself, just ignore it! Plug up the air holes on the top of the rice cooker with a cloth. Stuff it! After 20 minutes, press the cook button again and let it smother for another 20 minutes. It's done.
If you add baking powder, it will be very fluffy
Question 5: How long do you cook a cake in a rice cooker? It's very simple, I make it every week, and it tastes great. Prepare things: flour, eggs, milk, salt, sugar, oil
This process can not be stained with a drop of water, dry and then use Oh
In fact, the amount I do, 3 eggs should be just right, I used 4, I feel a little too much
Separation of egg whites, ready to beat the egg whites, in order to highlight the sweetness of a little bit of salt, a spoonful of sugar, continue to play continue to play continue to play a little bit of thicker when then Put a spoonful of sugar, continue to beat for about 15 minutes, creamy, and chopsticks on the will not fall This is more critical, 15 minutes of continuous beating, not a joke, it is very painful drops; and then egg yolks put two spoons of sugar, 3 spoons of flour, 6 spoons of milk, stir well, pour half the amount of creamy egg whites, note that, up and down stirring rather than beating, stirring evenly, and then poured into the other half of the creamy egg whites, stirring up and down! Good; rice cooker press cooker fitness preheat 1 minute out, the pan a little hot on it, pour a little oil, evenly coated in the pan to prevent sticking to the pan, pour in the mixing things, and then squat a few pots, the air bubbles out of the vibration, press the cooker button, 2 minutes or so will automatically jump to keep warm stalls, this time with a towel over the vents, smothered for 20 minutes
And then press the cooker button, 20 minutes after the OK < /p>
And then press the cooker button, 20 minutes after OK <
Open the lid of the pot, the pot is coated with oil, a pour out, the bottom of the cake is darker
Soft and tasty cake, the cake is finished, applause
Question 6: home with a rice cooker to do the cake, the proportion of materials, raw materials:
1, two two flour, the best use of low gluten flour, I use the ordinary flour.
It is best to sift through a sieve,
2, baking powder, similar to the role of yeast, only 30 cents a bag. I bought, but did not use, because it also
a name is a food additive, its formula is alum, sodium bicarbonate, starch, sweetener, edible flavor,
I personally do not favor the use of this. But it is said that if you use baking powder to do out of the cake will be very fluffy
soft, if you want to use the method is also very simple, put two small spoons and flour and well.
3, butter Supermarkets have a lot of choices, vegetable butter, and pure butter, if you use the recommended use of pure butter,
Because it is said that vegetable butter has a component of the human body is not very good. Bright 125 grams of about seven or eight dollars, I
only used a few drops of peanut oil, one is to reduce the cost, two is to avoid fat.
But we all know that a cake with butter will be more flavorful.
4, sugar Normal and flour should be the same amount, my husband and I do not like sweet so only put less.
5, 3 eggs, egg white and egg yolk in two bowls.
6, milk Available can not be used, if you put the baking powder available, if not put the recommendation is not used.
Practice:
1, first put a little sugar, half a tablespoon of salt in the egg white, and then take the whisk to beat, such as no egg pump,
My family does not even have an egg pump, is to use three chopsticks to beat. The best result
is that the egg white is as white as cream, very thick, even if the basin is upside down, the egg white will not flow down.
Some people
say you need to beat it for an hour, but I only beat it for ten minutes.
Salt and sugar both help to whip the egg whites, and this is a very important part of the process, directly related to the quality of the finished cake.
2, egg yolks with the right amount of sugar, stir well, pour the sifted flour, this is more difficult, because the egg yolks are less,
After adding the flour is very dry, be sure to stir evenly, I was to pour some of the beaten egg white before stirring.
If you use baking powder, add milk to the flour and stir.
If you use butter, add two-thirds of the melted butter to the egg yolks.
3, with the remaining bit of butter to wipe the bottom of the rice cooker pot, I am using peanut oil to wipe, the role is to prevent sticking
It is recommended to use a little bit less can be, the pot should not have oil residue, unless you are willing to eat the oil big things.
And then about ten minutes ahead of time to preheat the rice cooker.
4, the beaten egg white quickly poured into the yolk flour, and then quickly stirred well, and then poured into the hot rice cooker
, and then a spoon to the egg mixture above the bubble smoothing, otherwise the finished product are with small bubbles, not beautiful.
5, press the rice cooker cooking button. Each rice cooker will be based on the number of ingredients, the size of the pot to determine the time to trip
.
It's a good idea to keep your rice cooker running for as long as you can, but if you're not sure how long it will take to cook, you'll be able to get it to work.
If you use a lot of raw materials, pots and pans are large, afraid of not cooked, you can press the cook button again, but easy to paste the bottom.
It is recommended that you try a small amount first.
Question 7: How do you make a cake in a rice cooker? If you want to make it fluffy, you can dilute the cake sauce a bit
Put more fluffy powder
How to make a cake in a rice cooker
1. Separate the yolks and whites of the eggs, and put them into a clean, oil-free, water-free bowl
Rice Cooker Cake Oj.jpg
2. Add 5 to 8 tablespoons of sugar to the yolks of the eggs (depending on your taste). Add 5 to 8 tablespoons of sugar to the egg yolks (depending on your taste, put more if you like sweet), stir well with a spoon; then add half a carton of milk, then stir well; then add the flour (with a sieve sifter is better), and add while turning up and down to mix well (do not make circles), until it becomes a slightly thicker batter (think too thick to add milk, think too thin to add flour)
Rice Cooker Cake uS.jpg
3.
Add 2-3 tablespoons of sugar to the egg whites, add a little salt (or a few drops of vinegar or a few drops of lemon juice, just pick one), and beat in a circle in one direction (don't change directions!). Until the whipping becomes stiff peaks, that is, the basin upside down the egg white will not fall off the state. This step is very critical, the cake can not hair up depends on it!
Rice Cooker Cake No.jpg
4. Add the whipped egg whites to the egg yolk mixture in two additions, tossing up and down, do not cut in circles, and add a second addition until all are well blended; (Note that I have a picture of a blended mixture missing)
Afterwards, use a spoon to cut a cross in the blended cake mixture, and rotate the large bowl at the same time with the other hand, which will give the cake mixture a chance to deflate; if you have a cake mixture, it can be used as an ingredient for the cake mixture.
Then make a cross with a spoon on the cake batter and turn the bowl with the other hand to defoam the cake mixture; if you are patient, you can also use a toothpick to puncture the bubbles one by one:P
Rice Cooker Cake ZX.jpg
5. Wipe the inner wall of the rice cooker with a thin layer of peanut oil and press the cooking switch on the lid. (It's very hot, you need to pinch it with a cloth); then cover the pot and press the cooker switch again
Rice cooker cake Za.jpg
6. When the cooker switch jumps again, ignore it, and wait for about 15-20 minutes and press it again; after the third time the switch trips, still ignore it; after about 20 minutes open the lid of the pot and insert a toothpick into the cake to test it, and if the toothpick can be dry, then the cake is OK. *** that the cake is OK, you can get out of the pot
rice cooker cake Wu.jpg
7. a little cooled and then inverted out of the cake, towards the top of the side of the pot is the bottom of the ha, there are colors especially good :)
rice cooker cake OJ.jpg
8. cooled and cut pieces, great, like not like baked it
Question 8: How do I make a cake with a rice cooker and cake mix? If it is the type of microwave cake mix, the method is as follows.
3 eggs beaten with sugar, add milk (250 ml of pouring one-third of it), 3 spoons of oil, continue to stir.
Stir the egg mixture, pour it into the cake mix in small portions, attacking while stirring and pouring.
The inner wall of the rice cooker is coated with oil, and the batter is poured into the cooker. The first thing you need to do is to make sure that you have the right ingredients for the cake, and that you have the right ingredients to make the cake.
If it's cake flour, buy a little baking soda and add it!
Question 9: intelligent rice cooker to do the cake how many minutes Simple cake practice details cuisine and efficacy: delicious pastries
Simple cake production materials: Main ingredients: self-raising flour 190-200 grams of the ideal brand of sugar 150 grams of extra-fine sugar eggs 5 fresh eggs butter 50 grams of flower mark brand condensed milk 20 grams Tools: the United States of America electric pressure cooker to teach you how to make a simple cake, the cake is a good idea, but it is not a good idea. Pressure cooker optional one to teach you how to do simple cake, how to do simple cake is delicious 1, the eggs will be beaten into the spare inner pot and sugar and mix well (stirred into silk, about 10-15 minutes). 2, pour the condensed milk and hot melted butter, self-rising flour together into the spare inner pot and mix well. 3, pour a little vegetable oil in the pressure cooker inner pot, evenly spread on the bottom of the inner pot. 4, pour the stirred ingredients into the pressure cooker inner pot slowly, let it spread naturally. 5, cover the lid of the cooker, turn on the power of the electric pressure cooker, select the "Beans / hoof" gear. 6, wait until the pressure cooker is ready. 7, then turn the pressure cooker off. 8, turn on the pressure cooker, select "Bean / Hoof" gear. 9, turn on the pressure cooker. 10, turn on the pressure cooker. "6. When the electric pressure cooker is automatically turned into a heat preservation state, the delicious "cake" is completed.
Question 10: How to make a cake in a rice cooker at home How to make a cake in a rice cooker without sticking to the pan Ingredients Preparation
Four eggs, one tablespoon of flour, one small spoon of baking soda (yeast), two small spoons of starch, salad oil, sugar, raisins, a number of.
Steps
1, the first egg beaten in a container, while stirring while adding sugar (according to personal taste), flour, starch, baking soda, a small amount of salad oil, raisins, until the eggs and other ingredients stirred to a very thin batter (if the flour added more, made out of it is not fluffy).
2, in the rice cooker with a brush with a layer of salad oil (in order to make the cake does not stick to the pan, easy to pour). Pour in the stirred cake batter, cover and turn the rice cooker to cook until you hear the cooker jump to keep warm.
3, continue to keep warm for ten minutes so that the cake is fully expanded, and then use a large plate inverted on the rice cooker, a spray of delicious cake on the pot, the taste is not worse than the oven to make Oh.
Easy to learn, you can try.