Rice cooker cake
By YasminKling
Ingredients: salt,milk,eggs,flour,white vinegar,white granulated sugar,baking powder,corn oil
Recipe Recommendations
- sweetening
- pot
- an hour
- ordinary
Steps for Rice cooker cake
1
Separate the egg white and egg yolk, and crush the egg yolk. (4 eggs)
2
Add 1 spoonful of white sugar to the egg yolk and stir until saccharified.
3
Pour in 6 tablespoons of milk and stir well.
4
Pour in three tablespoons of corn oil and stir well.
5
Sift three spoonfuls of flour (three spoonfuls of tip), a little baking powder and a little salt into the egg yolk liquid and stir well.
6
Stir the egg yolks and set aside.
7
Prepare to beat the egg whites like this in the picture.
8
Add a little salt, a spoonful of sugar, and a drop of white vinegar, and continue beating the egg whites.
9
When the beating is a little thick, add the second spoon of sugar and continue beating.
10
Add a third spoonful of sugar and continue beating the egg whites. After about 15 minutes, they will become creamy and the whisk can stand up.
11
Pour one-third of the stirred egg white into the egg yolk liquid, stirring up and down, left and right.
12
Stir well, add one-third of the egg white and continue to stir. Finally, add the remaining egg white and stir well.
13
Brush a layer of corn oil in the electric rice cooker, then press the rice button to preheat, and jump up. Pour the stirred cake paste into the rice cooker, weigh it for a few times to exhaust.
14
Then press the rice button, and it will automatically jump to the insulation gear in about 2 minutes. At this time, cover the vent with a towel and keep it stuffy for 20 minutes; then press the rice button again, jump to the insulation gear in 2 minutes, and then cover the vent with a towel. Keep it stuffy for 20 minutes.
15
The rice cooker cake is ready.