1.
I won't say much about the preparation of raw materials in the early stage. Let's start with the egg yolk/egg white separately.
Put the egg yolks and egg whites into the basin separately to ensure that the basin is dry and oil-free, and the egg whites cannot be mixed with egg yolks, otherwise it will take longer to pass.
For three eggs, I will use two chopsticks for 15 minutes without interruption, otherwise it will be useless.
Egg yolk: Add a little lemonade to remove fishy. Add 1/3 of white granulated sugar, add butter melted at room temperature, add milk (normal temperature); stir evenly in one direction;
Egg white: Add 1/3 white sugar to the egg white and stir in one direction. When the egg white has started to have big bubbles, you can't see the excess egg liquid. Add the remaining sugar. The previous process is estimated to take about 5 minutes. Add the last one. After taking the sugar, it is estimated that it will take 10 minutes to continue to play for the hard foaming effect; the hands will be very sour, and persistence will win
2.
Add flour to the egg yolk liquid. The flour is best sieved, the cake will taste more delicate;
It doesn't matter how to stir, as long as it becomes a batter that can flow;
Add hard foaming egg whites at this time. This is the key to whether the cake can be made: 1/3 of the egg batter is added to the batter and stirred up and down. Never stir clockwise or counterclockwise, otherwise it will destroy the molecules of the egg batter. Oh, then stir in the egg batter in two more portions, after it is evenly distributed, prepare to put it in the pot;
3.
Preheat the rice cooker, just slightly heat it;
Spread a little butter on the inner wall of the rice cooker for easy demoulding;
Pour 1/3 of the cake batter, add a layer of chopped red dates, repeat three times, and you're done.
4. Debut
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