Rice Cooker Version Cake

Rice Cooker Version Cake

1. Prepare materials.

2. Separate the egg white and egg yolk, add milk and sugar to the egg yolk and mix well.

3. Add nine-three corn oil to the egg yolk and stir well.

4. Sift the low powder and add to the egg yolk.

5. Stir evenly as shown in the figure.

6. Put the egg whites in a clean, water- and oil-free basin.

7. Add lemon juice to beat the egg whites until large bubbles.

8. Add granulated sugar three times and beat until dry.

9. Add one-third of the meringue to the egg yolk batter, and use the mixing method to turn from the bottom to the side, and mix evenly.

10. Add another third of the meringue and mix well in the same way.

11. Stir everything and pour into the remaining meringue.

12. Continue to stir until the egg white and egg yolk paste is even.

13. Coat the bottom of the rice cooker with an appropriate amount of corn oil.

14. Pour the batter into the pot, smooth it and shake it twice, shaking out large bubbles.

15. Close the lid, set the cake file, and set the time, then you can wait at ease.

16. The cake is out of the pan.

Tips:

1. The egg whites must be sent to dryness.

2. Stirring should be used instead of stirring.

3. The power of each rice cooker is different, and the time is set according to its own rice cooker.