Electric rice cooker cake

Recipe Recommendations

• eggs of 4
• white sugar half a bowl
• milk appropriate amount
• flour appropriate amount
• baking powder appropriate amount
• salt appropriate amount
• white vinegar appropriate amount
• salad oil appropriate amount

• milk fragrance
• baking
• half an hour
• ordinary

Steps for Electric rice cooker cake

1

Prepare half a bowl of sugar and spoon. (The amount put in the back is based on my spoon)

2

. Eggs 4 Separate the eggs and egg whites and place them in a clean container.

3

There must be no egg yolk liquid in the egg white.

4

Add half a teaspoon of salad oil to egg yolks and stir well. (The amount of oil is based on the spoon in my picture.)

5

After stirring well, add 1 tablespoon of sugar and 5 tablespoons of water or milk and continue to stir well.

6

Place it on top and sieve it, pour in 5 tablespoons of flour (medium and low-gluten flour can be used), a little bit of baking powder, shake it evenly and sprinkle it into the egg yolk solution.

7

Stir well until there are no flour grains.

8

Add 2 drops of white vinegar and a little salt to the egg white, and start beating with 1 tablespoon of white sugar. (I use an egg beater to kill it. Students who do not have an egg beater can use 3 chopsticks to kill it. It is said that they are extremely tired. I have never tried it.)

9

Beat until the egg whites are a little bubbly, add 1 tablespoon of sugar and continue to beat.

10

Beat until the egg whites are invisible, add 1 tablespoon of white sugar and continue to beat.

11

Beat until the bubbles slowly shrink and disappear, add 1 teaspoon of sugar, and continue to beat.

12

Whisk until cream, just pour it over without pouring it out. (As shown in the picture)

13

Preheat the electric rice cooker first, apply a thin layer of salad oil around the rice cooker and the bottom of the rice cooker (to avoid sticking to the pan), cover the lid and press the rice button. When it jumps to the heat preservation button, our cake batter is almost ready. (Watch me save time, haha!)

14

Put the stirred egg yolk liquid in a slightly larger container, add one-third of the beaten egg white, and use a shovel to stir up and down like frying. Never stir in circles! (I used a shovel for rice to shovel it)

15

After shoveling, pour in the remaining beaten egg white and continue to stir up and down.

16

The stirred cake paste looks like this. (As shown in the picture)

17

As soon as the egg paste was stirred, the rice cooker just jumped to the insulation position. Slowly pour the egg paste into the rice cooker, take out the inner liner of the rice cooker, gently vibrate it a few times to create bubbles, and put it back.

18

Cover the lid and press the rice button. In less than 2 minutes, you will jump to the heat preservation state. Ignore it! Take a clean cloth and cover the air outlet of the rice cooker with a cloth to smother it! After 20 minutes, press the rice button again and keep it boring for 20 minutes. Just take out the inverted button and remove the mold. Show you a recent photo.

19

How is it? This is the first time I made a cake! Another recent photo with a little cream!

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