Electric rice cooker version yogurt cake
By WardWehner
Ingredients: yogurt,butter,eggs,white vinegar,corn starch,low powder
Recipe Recommendations
- sweetening
- skills
- several hours
- ordinary
Steps for Electric rice cooker version yogurt cake
1
4 eggs, 150 grams of yogurt, 50 grams of butter, 40 grams of low flour, 24 grams of corn starch, and 50 grams of fine sand sugar. 3 drops of white vinegar.
2
50 grams of butter melt in water
3
Add 150 grams of yogurt and stir well with a manual egg beater
4
Add one egg yolk and stir, mix well one egg yolk before adding the second egg yolk.
5
Put four in total.
6
Mix 40 grams of low flour and 24 grams of corn starch well and sieve into the egg yolk paste.
7
Turn the flour and egg yolk paste evenly (use a shovel to pick up the batter from the bottom of the pot and pour it down, like frying, not stir in circles!)
8
Add a few drops of white vinegar to four egg whites, use an egg beater to make rough foam at low speed, add white sugar, and add in 3 times.
9
Finally, switch to medium speed and beat until hard foaming.
10
Spoon one-third of the egg green paste and put it into the egg yolk paste and mix well.
11
Pour all the egg yolk paste into the egg green paste and stir well.
12
Pour in the rice cooker, lift the cake mold and drop it on the counter twice to break the large bubbles.
13
After tripping, press the rice cooker to heat after 5 minutes, press the rice cooker to heat after 10 minutes, and insert it with a toothpick 10 minutes after tripping. As long as there is no batter on the toothpick. (Press the power of my rice cooker. I pressed the low power 4 times because it was too high this time. After tripping 4 times, I still had to keep the temperature warm for 20 minutes before cooking.)
14
After taking it out, invert it upside down for 20 minutes, let it cool and remove the mold. (I was too anxious to let it cool completely, and it turned out to be tragic.) I read someone else's post saying that it is normal for the yogurt cake to retract a little.