How to make homemade cake at home (microwave, do not use baking powder)

How to make a cake, the easiest way to make a rice cooker home cake diagram, the cake is a great temptation for women, in fact, the cake is very simple to make, especially the easiest way to make a rice cooker home cake, pictures detailing how to make a cake and how to make nine kinds of cake.

The easiest way to make rice cooker home cake picture:

The so-called simple version, that is, the materials and tools are the most basic and simplest,

No baking powder baking powder yeast butter cream, only the most basic four ingredients: eggs, milk, sugar, flour;

No use of weighing weights to weigh the portion, there is no electric whisk, no sieve (there are) It's still better)

Materials and Preparation

☆Rice cooker: power 500W; capacity 2.5L (just for reference, not really relevant)

☆Materials: 3 to 4 eggs, half a carton of milk (250ml), sugar, plain flour (medium gluten, low gluten can be)

Methods of making the cake - Preparation of the materials

Cake Preparation

Methods of making the cake - Preparation of the materials

Methods of making the cake - Preparation of the materials

Practice 1: Separate the egg yolks from the egg whites, and place them in a clean, oil-free, water-free bowl

Practice 2: With three chopsticks, add 2 to 3 tablespoons of sugar to the egg whites, and then add a pinch of salt (or a few drops of vinegar or a few drops of lemon juice, whatever you prefer), 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 whites will not fall off the state. This step is very critical, whether the cake can rise depends on it!!!!

The electric whisk is of course the most energy-efficient, if you don't have one, use a hand whisk (spiral is best), or if you don't have either, use three chopsticks.

Method 3: Add the whipped egg whites to the egg yolk mixture in two additions, mixing up and down, without circling, and then add the second addition until all the mixture is smooth; then cut a cross with a spoon in the mixture, and rotate the bowl with your other hand at the same time, so that you can defoam the cake mixture; you can also use a toothpick to puncture the bubbles, one by one, if you're patient enough.

Practice 4: Grease the inside of a rice cooker with a thin layer of peanut oil, cover the cooker with a lid and press the cooker switch. When the switch trips, slowly pour the cake batter into the cooker, smooth it out with a spoon, or pinch the pan pan guts and shake it a few times to make it level (it's very hot, so pinch it with a cloth); then cover the cooker with a lid and press the cooker switch again.

Practice 5: Pour in half the amount of creamy egg whites, whisking up and down, not in circles

Pour in the whisked mixture, and then burst all the air bubbles.

When the cooker switch jumps again, ignore it and wait for about 15-20 minutes, then press it again; after the third trip, still ignore it; open the lid after about 20 minutes and insert a toothpick into the cake to test it; if the toothpick can be pulled out dryly, the cake is OK and can be removed from the pan; (if the toothpick is wet and brings out a bit of cake froth or if you think the (If the toothpick is wet and brings out some cake foam, or you think the cake crust is not dry enough, then press the cook switch again and take it out of the pan after ten minutes.

Let the cake cool a bit and then invert the cake, the side facing up in the pan is the bottom of the bottom of the cake, there is a color especially nice

The cake is not a cake, it is a cake, it is a cake, it is a cake, it is a cake.