I'll make a twilight cake

1

Material photo taken: Corn oil may be replaced by vegetable oils with no visible tastes, such as soybean oil and salad oil; milk may be replaced by equivalent cool water, fruit juice and vegetable juice。

2

Equator, yolk separation, and the eggs are emptied into an oil-free and water-free net。

3

The egg cleaners use electrically to eject thick bubbles first at high speed, with a three-time addition of fine sugar, which is when a thick bubble is out, white hair bubbles are out and thin white hair bubbles are out; the proteins are thin and light, with visible textures, they are turned off, they are lifted, and the protein paste can have a small straight angle or a small bend; they are left aside。

4

The yolk is covered with corn oil and milk, which is equally oil-free and sifted into low-banded flour。

5

Smuggled in an irregular direction with eggs, lifting them, and the yellow paste fell evenly。

6

Take one third of the protein paste and yellow paste evenly。

7

The rest of the protein paste is mixed with the yolk paste, tumbled or cut, with fine, light cake paste。

8

The inside of the rice larvae, which is not adhesive, is free of any grease or preheating. The cake is poured into the pan, the pot is lifted a few times, and the bubble is blown out。

9

Put the inner pot in the kitchen, get electricity, put the lid on。

10

Select the "cake" program for 50 minutes; without the "cake" function, the cooker is not recommended and can be done either in an oven or in a steam pan。

11

It's time for the perfect electric cake to go up and down。

12

Take out the inner pot and put it on the hanger。

13

The cake was naturally released, and part of the skin was stuck to the pan wall, although it had some effect on its appearance, but nothing affected the inside of the cake。

14

Look, some of the cake skin is on the pan wall, it's a little dry, it's evaporated and it's gone with its hands。

15

Light and soft

Not all cookers have a cake function, even if some have a cake function, but the amount of cake material is adjusted to the capacity of the cooker, heating time, sealing performance, etc.; some cook only for sponge cakes and not for twixt cakes; if the cooker fails twice, especially when the cooker collapses, it does not waste food and emotion; 2. The cook cooker generally has a non-compulsive layer, without the need to brush oil, and then hangs out naturally; if the oil is brushed, it is not good for the cake paste to climb; 3. The taste of rice cakes is wetter, cleaner than the oven, without drying and fire, and less consuming than the oven; if it is felt that the egg tastes more heavily, it can add a few drops of lemonade and increase the stability of the rice paste。