The easiest eight-way rice cooker cake practice steps

The easiest eight rice cooker cake recipe step by step in 2017

The children who always want to make a cake and suffer from no oven, now you can have a blessing, do it with a rice cooker! Below, I share with you the easiest rice cooker cake practice steps, come to learn it!

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

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 done, invert it and let it cool for 20 minutes.

Old Fashioned Sponge Cake

Ingredients: 3 eggs, 90g low gluten flour, 20ml corn oil, 60g sugar

Directions: 1) 3 eggs, 60g sugar, 20ml corn oil, 90g low gluten flour. 2) It is best to sit on a bowl of lukewarm water about 40 degrees and beat it, it will be easier. 3) Eggs. Beat until coarse foam, add sugar, in 3 times.4) First beat at high speed until thick, then turn to beat at low speed.5) Beat until the beating head is lifted up, the egg will not drip. 6) You can also insert a toothpick into it, it will not pour, it is ready.7) Pour in the corn oil, and continue to beat.8) Beat well. Let the oil and water mix. 9) Sift in the low-flour in 2 batches. 10) Gently toss with a spatula to mix well, do not circle, to avoid defoaming. 11) Pour the cake batter into the rice cooker, grab the edges horizontally downward a few times to shock the rice cooker gallon, the surface of the large bubbles shocked. 12) After tripping the circuit breaker, after 5 minutes to press the rice cooker to heat it up, and then after tripping the circuit breaker after 10 minutes to use a toothpick inserted, there is no batter on the toothpick on the can be. (According to the power of their own rice cooker) 13) removed, inverted 20 minutes, the pot is a little sticky, with a spoon spoon can be easily demolded. 14) Sprinkle some powdered sugar to decorate. 15) cut the tissue is very delicate.

Rice cooker version of the raisin cake

Ingredients: 65g low gluten flour, 4 eggs, 30g corn oil, 30g milk or water, 60g sugar, the right amount of raisin

Method: 1) Prepare all the ingredients 2) 40 grams of sugar into three times to beat the egg whites 3) Beat until almost stiff peaks 4) The remaining 20 grams of granulated sugar added to the egg yolks, beat with a whisk until the sugar dissolved in the egg yolks, but can not be whipped for too long, the volume becomes large, the color becomes white is whipped too much. 5) Add corn oil and milk or water and mix well, and sieve into the low-flour, mix well. 6) To the yolks paste into the egg whites in three installments, up and down the mixing well. 7) Mixed egg paste poured into the greased `Rice cooker 8) Sprinkle raisin 9) Rice cooker press cooker. ) rice cooker press the cook button, 25 minutes on the OK

rice cooker apple cake

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

Method: 1) Prepare the eggs, egg whites are separated. Milk. Sugar, flour 2)Put some sugar inside the egg yolk. Stir well 3)Stir the yolks inside the milk, stir well 4)Pour the appropriate amount of flour in the egg yolks in small batches in the bowl, stir into a slightly thicker batter 5)Stir the batter 6)Egg whites put the sugar around the mixing 7)Stir the egg whites in a creamy consistency. About 15 minutes if you use chopsticks8)Pour the whisked egg whites into the yolks in two batches. Stir well9)Stir the batter10)Chop the apples and pour them into the batter and stir well11)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 the keep warm button 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, the eggs will be separated (to ensure that there is absolutely no yolks, water, or oil inside the white of the egg). 2) Take the yolks part of the egg, respectively, add milk, sugar and olive oil (and did not specifically go to the amount of sugar and olive oil, about a spoonful of sugar and 3 spoons of oil, according to personal preference to add 3) add 150 grams of flour (with a sieve under the flour can make the flour more fine point) 4) will be stirring the yolk liquid (if you feel thicker then you can add some milk, to ensure that the last stirred yolk liquid is liquid liquid state 5) yolk part of the yolk is done and put aside! aside, the next is the most important part of the egg white, my secret weapon is the whisk ha 6) with low speed will be beaten egg white to the fish bubble is to add a spoonful of sugar 7) continue to use low speed to the egg white into a small bubble when adding a spoonful of sugar 8) continue to whip the egg white to the egg white appeared lines when adding a spoonful of sugar 9) whisk high speed dry whipping (whisk lifted, the egg white will not fall down on their own) Even if it is well beaten 10) and then add the egg white in three installments of egg yolks and well, with a spatula for the top and bottom of the cut, can not turn around (online tutorials have been said that you can not turn around, said that it will turn away the bubbles 11) rice cooker preheated for 5 minutes and add a small amount of butter 12) will be stirring the ingredients poured into the rice cooker, gently snap twice, is to prevent bubbles. 13) and then sprinkle the surface of the point of cranberries 14) Rice cooker open the key to cook, with a wet rag to press the air vent 15) and so automatically jumped to the heat preservation and then simmer for 15 minutes, my dear cake came out

rice cooker to do the cake

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

Method: 1) four eggs of the Separate the egg whites and yolks of the four eggs into two pots; in the egg yolks according to their own taste add the right amount of sugar, I added 3 tablespoons of sugar and egg yolks, mix well 2) add a packet of milk, mix well again 3) slowly to the egg yolks into the liquid flour, a little less add, add a number of times, so as not to add too much flour is not a good idea . Until the mixture into a thicker mixture can be 4) add a little sugar to the egg white with a whisk to whisk until the whisk can stand upright in the egg white not to fall 5) half of the whipped egg white into the egg yolks, with the left and right way to mix well, pay attention to do not stir, lest the egg white defoaming lead to the cake can not be hair up. 6) will be evenly mixed liquid and then poured into the other half of the whipped egg white, still with the left and right way of mixing! Mix well 7) the inner pot of the rice cooker greased with a little oil, do a good job of the mixture poured into the rice cooker, the inner pot a little hard to shake twice, shock the liquid inside the air bubbles that may exist, and then press the cook button can be. 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.

Rice cooker version of chocolate cake

Ingredients: 130g low gluten flour, 30g cocoa powder, 4 eggs, 110g sugar, 45ml salad oil, raisins

Method: 1) salad oil, chopped raisins. 2) Eggs knocked into a clean, oil-free pot, put into a hot water dish and heat to The eggs were heated to about 40C? 3) Add the sugar and beat quickly with an electric whisk for 6 minutes, until the volume swells to 5 times. 4) Sift the low-flour and cocoa powder. 5) Pour in the sifted powder. 6) Quickly mix well. 7) Pour in the salad oil and mix well. 8) Pour into a rice cooker and sprinkle with raisins. 9) Pour into a bowl of rice. 10) Pour into a bowl of rice, and sprinkle with raisins. 11) Pour into a bowl of rice, and sprinkle with raisins. 12) Pour into a bowl of rice, and sprinkle with raisins. Turn on the power and press the cook button. 9)After 15 minutes, the raisins will be sinking. 10)After 40 minutes, the circuit breaker will be tripped. Simmer for 5 minutes to remove from the pot. 11)Remove from the pot and invert onto a wire rack to cool. Cut into chunks and plate.

Make a cake in a rice cooker

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

Directions: 1) Caster oil, caster sugar, and low-gluten flour. 2) Sift the low-gluten flour. 3) Crack the eggs into a clean, waterless dish and whisk well. 4) Add the caster sugar, and beat with a wire whisk. Beat quickly for 5 minutes, until the batter is 5 times larger. 5) Pour in the sifted low-flour. 6) Mix quickly. 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.