Rice Cooker Version Cake

Rice Cooker Version Cake

1. Large collection of materials, separation of egg white and egg yolk, all containers for the materials must be water- and oil-free.

2. Put milk, cooking oil, and egg yolk together and stir well.

3. Take a larger container and sift in the flour. The flour must be sifted.

4. Use a manual egg beater to turn it evenly in a straight or Z-shape, and remember not to stir in a circular motion.

5. Add a few drops of white vinegar or lemon juice to the egg whites to make foam.

6. Add white sugar to the egg whites in three times, and beat at low speed-high speed-low speed. I'm relatively lazy to join at once. 😂

7. The key is to beat the egg whites. The resistance of the egg beater is almost the same, and the egg beater can be upside down without falling.

8. Add the egg whites to the batter three times, turn them evenly, and stir up and down using a stir-frying technique, without making a circle.

9. The mixed batter is very delicate.

10. Wipe the inside of the rice cooker clean, brush a layer of oil into the batter, put a rag underneath the rice cooker and vigorously shake it a few times. Just shake out the bubbles.

11. The rice cooker chooses the cake function. My rice cooker does not have the cake function. I chose to steam for 50 minutes. After the cake is ready, turn off the switch. Don’t rush to open the lid. Leave it in the pot for 15 minutes. Take out the inverted button and let it cool. .

12. Finished product.

Tips:

1. The container must be clean, oil-free and water-free, and there must be no egg yolk in the egg white.
2. The degree of egg white is the key to the finished cake.
3. When sifting the egg yolk into the low-gluten flour, don't stir it in circles.
4. Add the egg yolk paste to the meringue without stirring.