Brown Sugar Cake-made by Rice Cooker
1.
This is the secret weapon in this cake~~ The rose wine soaked by myself is used to enhance the fragrance, taste, and cover the smell of eggs, instead of rum.
2.
All materials are ready to be weighed.
3.
Beat whole eggs in the basin, add sugar and honey, and beat with a whisk.
4.
When the whisk is lifted, the batter drips smoothly and the trace does not disappear immediately.
5.
Add salad oil and beat evenly.
6.
Add the wine and beat evenly.
7.
Add the sieved high powder in portions and mix evenly.
8.
Some are not easy to mix here, the movements should be light.
9.
Pour the turned batter into a rice cooker that has been covered with greased paper, shake out large bubbles and plug in the electricity.
10.
Press the'cooking' button to skip the'keep keeping' and keep it warm for half an hour, and repeat this again.
11.
Take it out of the pan, remove the oily paper and let it cool.
12.
Look at the inside-although the holes are so big, the cake is not rough at all, it is still very delicate, and the taste is quite good: soft but still tough, which has a lot to do with the use of high-gluten flour.
Tips:
1. I originally prepared a 450W rice cooker, but I felt that the amount of batter was relatively large. I temporarily changed it to a 650W rice cooker, so I took the oil paper from the pan and used it directly. The oil paper is too small, and the place where it is not spread is a bit burnt~~ The rice cooker makes cakes, the oil paper is a treasure
