#新良第一节烤大赛#[rice Cooker Cake] Pork Floss Cake

#新良第一节烤大赛#[rice Cooker Cake] Pork Floss Cake

1. Separate the egg whites from the egg yolks. Ensure that the egg whites are free of oil and water. Add edible oil to the egg yolks and mix well.

2. Pour the milk into the egg yolk and mix well.

3. Sift the flour into the egg yolk and stir to form a particle-free batter.

4. Pour 60g of white granulated sugar into the egg whites and beat them with an electric whisk until hard foaming, that is, lift the egg beater, the egg white has a small sharp corner, and the egg white will not fall off.

5. Pour 1/3 of the meringue into the egg yolk paste, and stir evenly from bottom to top from the bottom of the bowl.

6. Pour the remaining meringue into the egg yolk paste twice, and stir evenly from bottom to top from the bottom of the bowl.

7. The mixed cake batter should be particle-free, fluffy, light and delicate. Pour the cake batter into the rice cooker, press the cooking button, and it will be fine when the indicator light jumps to keep warm.

8. Cut the cake in half crosswise, sprinkle with salad dressing, and then cover the other half of the cake.

9. Spread salad dressing on the surface of the cake, sprinkle with pork floss, and finish.

Tips:

Nong Nong phrase:
1. The protein container must be oil-free and water-free. Add a few drops of white vinegar to the egg whites, the egg whites will be easier to beat.
2. It is best to mix the egg yolk paste first to avoid defoaming the egg whites after the egg whites have been beaten. When mixing the egg yolk paste and the final egg white and egg yolk, you must use the method of turning up and down instead of stirring in a circular motion.
3. To judge whether the cake is cooked or not, just insert a toothpick into the cake, take out the toothpick, and there is no cake crumbs on it.