A pancake

1

Corn oil and water are fully embroiled with sugar。

2

Scan low-banded flour, evenly mixed。

3

Put yolk in the paste and stir it up to no particle。

4

The electric cooker warms for 10 minutes, with a cake function, and the normal cooker preheating directly。

5

The proteins are added to the fine sugars and sent to hard hair bubbles。

6

We'll mix the protein cream and the yolk paste。

7

The bottom of the pan is painted with a layer of oil, the cake is poured into the face and the nuts are crushed。

8

Cover the pan and press the cake function. (For details of the operation of the different electric cookers, see the end of the text)

9

When the cake comes out of the oven, it's on the hanger。

10

Cooled cake with yogurt。

11

You can eat with strawberries

It's normal for a cake like Chifeng to shrink a bit or swell a bit when it's out of the oven, because it's not coated with the mold, and the wall's strength is not good for cake paste climbing and swelling, but it's successful as long as its internal organization is even! 2. The traditional general electric cooker, which can jump faster and can no longer press the cooking key in the short term, requires a wet towel to cover the air and keep the cake warm in the pot. 3. The traditional food cooker presses the cooker key, and when he jumps to the temperature range, he covers the air with a wet towel for 20 minutes, then he presses the cooker key, and can wait 20 minutes to get out。