Cake

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Preparation materials: electric rice cookers, eggbeaters, sifting nets, three clean and dry chopsticks, rubber razors or a spoon; waterless and oilless containers, six (one deep bottom container, two soup bowls, three bowls); three bowls each: low-banded/high-point special powder, 120 grams, approximately two thirds of the small china bowl; 60 grams of oil, half-baskets, 80 grams of sugar (half sugar bowl, two thirds of calf sugar bowls); vanilla, lemon acid (no such as salt can be replaced, almost as good as 60 grams of milk)

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Separation of yolk and protein: This step requires experience, but do not be afraid to do it for the first time, bearing in mind the following: (1) To find out that the egg is in the deepest stainless steel container and that the egg yolk is in a bigger soup bowl; (2), the egg yolk must not be mixed with the egg yolk, which allows for a small amount of eggnol; so let's not think, let's just go, let's not think, of course, of having the egg emptied into the deep bowl, so it's easy to break the yolk) (3), the white stains are mixed in the egg without clarifying it; (4), the eggs are frozen with better egg-cleaning

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Take a quarter of all sugar into the yolk and mix it evenly with three chopsticks in the direction of a painting ring or a line

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Here's a good shot of yogurt. 60 grams of milk added, three drops of vanilla, evenly mixed。

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Go ahead and add the oil ready

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This is a flour that can slowly be sifted and modulated. Flour is sifted with a wide range of filters, and here we use the most common. Our yolk paste is done here

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And now we're going to get some protein. First, with a water-free, oil-free egg-beater, the egg pine bones are pine, fast, in the direction of the blast, when the egg is blistering, when the volume expands to three to four times the original volume, we drop three drops of lemon acid and add a third of the remaining sugar, and continue to stir up, fast, with care to be taken that the subsequent swing is either in a direction around a circle or in a straight line。

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As shown in the figure, the lifting of the egg-beater is clearly visible and does not drop, so we add half of the rest of the sugar and continue the quick swing

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If you keep smuging, you'll find the egg clears in the deep bowl are getting thicker, and when you're smug to the point, you'll leave a clear line on the surface, and we'll add the rest of the sugar. Keep beating

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It'll work if it's on top! In other words, the white egg cleaner can stand, sometimes the tip is down, and there is already a little bit of white egg clean on the side of the basin, so it is not possible to keep going so that it does not go too far。

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The yolk paste and the egg cleaner are ready, and we're going to have to mix them into cakes. Note that, because of the heavy amount of flour mixed with yolk flour, we can't be directly integrated into the finished eggnog, so we can use a flat spoon to get one third of all the ells into the bowls of yolk, so we can mix them gently with up and down, with a crossblade, and then one third of the remaining ells into the yolk, in the same way, when they're not so heavy, they can all be mixed in the deep bowls where they are。

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The electric cooker is able to preheat the cooker while the cake is mixed, and the preheat is completed when it is moved to the panther. At that point, we cut off the power supply, took out the inside of the rice larvae with insulation gloves and put a layer of edible oil or butter on the interior wall。

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Put mixed cakes into the inside of the urchin, count them with a razor or a spoon, and hold them firmly on the table in a straight direction, two times, to lift the urchin from the table 10 centimetres, release the urchin and leave it on the table three or four times. Put the guts inside the rice table。

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CONNECT THE POWER, PRESS THE COOKER, DO NOT OPEN THE BOILER UNTIL THE SIGNAL LIGHT JUMPS TO THE HOTTEST STAGE, KEEP PRESSING THE BOILER KEY FOR HALF AN HOUR, AND WHEN IT JUMPS, KEEP THE BOILER WARM FOR ANOTHER HALF AN HOUR, REPEAT IT AGAIN, THREE AND A HALF HOURS IN TOTAL. POKE THE CAKE WITH A TOOTHPICK, AND IF THE TOOTHPICK IS PULLED WITH WET NOODLES, IT MEANS IT'S NOT READY AND NEEDS TO BE COOKED ONCE. IT DEPENDS ON THE POWER OF THE MEAL AND THE AMOUNT OF CAKE FLUID. THE FORMULA ABOVE AND 750 KW'S ELECTRO-SALVAGE PRESERVE 3 TIMES。

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When you're in the pot! When you take out the electric rice, you have the guts to cool down a little bit at room temperature, and you put the cake down on a bigger plate, which is a little small. Isn't it tempting? Once out, there's a fragrance, a full room, a fragrance of eggs, milk and sweet vanilla。

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It's more tempting than a cake shop to put a piece in your mouth, soft, soft and flexible, loose and sweet, and it's fresh, it's empty every time you do it. If you can't eat it, you can put it in a freezer。

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Isn't it nice to have a piece of homemade cake, a cup of coffee, cookies, snacks, and so on? You can design yourself, or you can decorate the city's beautiful cream birthday cake. It's good to give it to family and friends。

To successfully make a cake in a rice cooker, in addition to the steps mentioned above, it is best to pay attention to the following points: 1. Choose fresh eggs; if the eggs are too small, increase the number of eggs as appropriate. 2. Eggs should be refrigerated after purchase; chilled eggs are easier to whip. 3. Choose low-gluten flour, which is flour specifically for pastries, to achieve a soft and tender texture. The steamed buns and mantou we usually eat are made with high-gluten flour, which tastes chewier because the high gluten content develops gluten under the repeated kneading by the pastry chef. 4. After mixing the low-gluten flour into the egg yolk batter, do not over-beat; simply mix evenly to avoid developing gluten. 5. It is best to whip the egg whites over an ice water bath, but ensure the ice water is not too much; be careful not to let the ice water seep into the deep bowl being used for whipping. 6. Containers and tools used for making the cake must be clean, water-free, and oil-free. 7. It is best to use a deep, bucket-shaped stainless steel container for whipping egg whites, which helps with the movement and expansion of the whites. 8. Remember the sequence when mixing the cake batter; do not pour the egg yolk batter into the egg whites all at once. 9. Do not over-whip the egg whites, as this will lead to uneven mixing with the yolk mixture. The resulting cake will be uneven and may have a texture similar to steamed eggs. 10. "Hot pot, cold oil." Add cold oil after the inner pot has been preheated. Do not grease first and then preheat, as this will cause the bottom of the cake to burn. 11. After pouring the mixed batter into the inner pot, use a spatula to cut a cross to release air bubbles, and tap the pot on the table a couple of times. This ensures the cake has an even texture and prevents large air bubbles from causing hollows. 12. Once the cake is done, let it cool at room temperature before turning it upside down; this makes it easier to unmold and hold its shape. 13. My recipe does not contain much sugar. The purpose of adding sugar is not only to enhance the taste but also to stabilize the whipped egg whites to prevent deflation. Therefore, sugar is generally indispensable in cake making. I do not recommend using powdered sugar, which is for decoration; you can use white granulated sugar or fine sugar. However, fine sugar is not as sweet as granulated sugar, so please adjust the amount accordingly. 14. The timing of adding sugar is crucial. You can refer to what I mentioned above, which is a summary of my experience. Now, I can usually finish whipping egg whites in ten minutes.