Rice cooker cake
I had made it several times with my three-liter rice cooker before, but it failed. This time, I switched to my aunt's five-liter rice cooker and it was successful.
Recipe Recommendations
- eggs appropriate amount
- flour appropriate amount
- baking powder appropriate amount
- white vinegar appropriate amount
- white sugar appropriate amount
- oil appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Rice cooker cake
1
Prepare materials.
2
Separate the egg white and yolk.
3
Add oil to the egg yolks, add water and stir well. I ran out of milk at home, so I added some water.
4
Add flour and baking powder.
5
Stir until a particle-free batter.
6
Add a few drops of white vinegar to the egg white and add all the white sugar in one go.
7
Beat the egg whites with an egg beater.
8
Beat until the egg whites do not fall off when you lift the egg beater.
9
The electric rice is preserved and greased in advance.
10
Add beaten egg white to egg yolk.
11
Stir evenly, not in one direction. Cut it up and down, stir it up and down, stir-fry.
12
Pour all the stirred batter into the remaining egg whites.
13
Stir well.
14
Pour the stirred batter into the rice cooker.
15
Press the fine cooking button of the rice cooker and add a damp cloth to the air outlet.
16
After skipping the button, insert it with a toothpick. If it is wet, cook it again. I inserted it with a toothpick, but it was still wet. I pressed the quick cook button. After skipping, don't rush to turn on the rice cooker and keep it warm for five minutes.