Rice Cooker Cake

Rice Cooker Cake

1. Ingredients are ready

2. Egg opened to separate egg white and yolk

3. Pour 40ml milk, 30g sugar, 3g melon seed oil into the egg yolk, then sift into 70 low-flour flour

4. Stir evenly until there is no particles and flowable batter, set aside for later use

5. Beat the egg whites with an electric whisk, beat for 30 seconds, then add 10 grams of sugar, beat for another minute, then add 10 grams of sugar, continue to beat for another minute, add 10 grams of sugar, and beat for another minute

6. It’s ok to pick up the whisk and the egg whites won’t fall off.

7. Put the beaten egg white into the egg yolk batter twice, and mix it up and down. Don't mix it in a circle, otherwise the egg white will dissipate the bubbles. After mixing, add the other half and mix well.

8. After heating the empty rice cooker for 3 minutes, apply a little melon seed oil to prevent sticking

9. Pour the batter, shake the rice cooker twice to shake out the bubbles, then put it in the cooker and press the cooking button, and apply a wet towel to the pores

10. Don’t open the lid after jumping to the heat preservation for the first time. After 15 minutes of stuffing, press the cooking button again to cook until it’s warm. Then open the lid after 15 minutes of stuffing and use a toothpick to insert it out. If it’s sticky, it’ll be stuffy for fifteen minutes and then cook one more time

11. When the cooking button jumps to heat preservation, remember not to open the lid immediately, you must be bored before opening the lid. Once you open the lid, it will be fragrant.

Tips:

It must be boiled, stuffed, stuffed, stuffed, and stuffed until it's cooked. It will be cooked after two times of stuffing. You can also add some white vinegar when you beat the egg whites to make it easier to beat the egg whites.