Rice Cooker Version Cake
1.
Separate egg white and egg yolk
2.
Add sugar and milk to the egg yolk and stir well
3.
Sift in the baking powder twice, sift in the low powder, and mix thoroughly (if there is no baking powder, you can keep it, but the baking powder will be softer)
4.
Stir up and down, left and right, don’t stir in a circle, and evenly put aside for later use
5.
Start to beat the egg whites when the egg whites are in the form of fish-eye bubbles, add one-third of the sugar and a few drops of white vinegar
6.
Beat until the foam is finer and add one third of the sugar
7.
When there is a pattern, add the remaining sugar and continue to pass
8.
Lift up the whisk, and there is a hard short tip underneath the whisk. Lightly shake the short tip of the whisk and it won’t bend.
9.
As shown in the figure, even if the basin is turned upside down, the meringue will not fall out and hit the meringue to this state. The meringue is ready (the key to the success of the cake depends on whether the meringue is hit in place in this step)
10.
Take one-third of the meringue and add it to the egg yolk paste and mix evenly.
11.
Be sure to stir evenly, don’t be impatient
12.
Pour the egg yolk paste back into the meringue and continue toss
13.
Fully stir evenly and the technique should be light
14.
If you pour the batter directly into a non-stick pan, brush the pan with a little oil
15.
Pour in the cake batter and use a spatula to smooth it out and shake it a few times to create bubbles
16.
Cover the steam port of the rice cooker with a damp cloth and press the cooking button to jump to the holding position and then it will be stuffy for 20 minutes. Press the cooking button again and jump to the holding stage and then it will be stuffy for 20 minutes.
17.
After picking up the pot, insert a wooden chopstick and take out the chopsticks and it will be cooked if there is no liquid on the top.
18.
Immediately after the pan is out, the bottom is not mushy, but the color next to the pan is darker and it tastes a little chewy
19.
Isn't it beautiful after cutting?
Tips:
1. When turning the batter, it must be stirred up and down, left and right, not stirring in circles
2. You can leave it without baking powder but the egg whites must be beaten in place
3. The effect of adding white sugar when whisking the egg whites is to make the egg whites not easy to defoam so that the baked cake will be more fluffy. Adding vinegar is to quickly pass both of them. You can't be lazy.
4. The rice cookers of various household appliances are different. If you find that you are not cooked after boiling, press the cooking button repeatedly to jump to the holding position for 20 minutes and so on
