The rice cooker, at first glance, seems to only have the function of cooking rice, but it is actually a basic kitchen appliance with many functions that people are gradually discovering, such as using a rice cooker tocooksoup, or to makeomeletsor cakes, or to cook meat in a rice cooker. These are all things that can be done with just a rice cooker.Ingredients

Low-gluten flour,

butter,milk powder,

eggs,sugar.，Method，1. Cut the butter into small pieces and put it in the pot to boil, then add the sifted low-gluten flour;2. Then stir the batter, and add milk powder and mix well, then add

egg yolks

and mix;

3.Beat the egg whites in batches, adding sugar until they are slightly foamed, then add two batches to the egg yolk mixture;4. Fold in gently and pour into the inner pot of the rice cooker, shake out the air bubbles, and then press the rice cooking button;

5. After adjusting to keep warm for 25 minutes, press the rice cooking button again, adjust to keep warm for 25 minutes.TipsIf there is parchment paper, you can put a piece at the bottom of the inner pot to make it easier to remove.

Homemade rice cooker cake

Ingredients

4 eggs,

flour,

3 tablespoons,

white sugar,

4 tablespoons,milk,6 tablespoons,black sesame,a little.Method1. Separate the egg yolks and egg whites, and beat the egg whites with salt;2. Beat until the egg whites are pale, then add sugar and beat until they are thick, then addcreamlike;

3. In the egg yolk, add 2 tablespoons of white sugar, 3 tablespoons of flour, and milk, and mix into a paste, then add half of the egg whites and mix well;

4. Then add the remaining egg whites and mix, pour into the rice cooker inner pot, and sprinkle with black sesame;

5. Presssteambutton, adjust to keep warm, cover the air outlet with a damp towel, and steam for 20 minutes, then press the rice cooking button again, and after 15 minutes, you can get it out.

Tips

When making cakes, you can add some nuts or other ingredients.

Advanced rice cooker cakeIngredientscream,

cheese,

350g,

sponge

cake powder 150g,

lemon,1 egg, milk 30ml,hazelnutpowder, white sugar 180g, salt 5g.Method1. Separate egg yolks and egg whites, and beat egg whites until they form a coarse foam, then add 30g of white sugar and beat until they areice creamlike;2. Cut the lemon in half and take

lemon juice, and sift the sponge cake powder; soften the cheese in warm water.

3. After softening, beat into a fluffy state, then add egg yolks and sponge cake powder, milk, lemon juice, sugar, and salt to make a paste;4. Add the beaten egg whites to the egg mixture and fold gently, pour into the oil-brushed rice cooker inner pot, and shake out the air bubbles;5. Then press the rice cooking button, after skipping the keep warm for 20 minutes, press the rice cooking and frying button again, and after skipping the keep warm for 20 minutes, it can be taken out, and sprinkle with hazelnut powder.

TipsThe best way to beat is to use an electric beater, which must be clean and dry.Sift the pancake mix and set aside. Place the cheese in a bowl and soften with warm water.

3. After softening, whip into a fluffy mixture, then add the egg yolks, pancake mix, milk, lemon juice, sugar, and salt, and mix into a batter.

4. Add the whipped egg whites to the batter and gently fold until combined. Pour into a greased rice cooker inner pot, and deflate the bubbles.

5. Press the rice cooking button, then wait for 20 minutes after keeping warm, press the rice cooking and keep warm button again for 20 minutes, and then you can take it out. Sprinkle with chopped hazelnuts.

Small tips

It is best to whip with an electric mixer. Make sure it is clean and dry.