Say Goodbye to The Oven’s Lazy Version of Rice Cooker Cake
1.
First of all, ensure that all the utensils you need to use are anhydrous, separate the egg white and the yolk, and place them separately
2.
Egg yolk separation
3.
Put three spoons of sugar in the egg yolk, a little bit of salt, use a whisk to disperse, put in the flour, continue to stir evenly, add a little bit of baking powder after stirring, then set aside
4.
If I don’t have an electric whisk, I will beat the egg whites with a cooking machine for a while
5.
A step that requires patience. Because of the manual egg beater, I am tired of my arms. Follow the direction while watching Guo Degang's cross talk while playing. At the beginning, put a spoonful of sugar and a little salt. It takes about half an hour to beat the cream which is close to solid at the end.
6.
Pour one-third of the beaten egg white into the egg yolk, stir up and down in a cross shape, add in three times and mix well.
7.
After the rice cooker wipes the water, touch a layer of oil, pour the mixed egg yolk and egg white into it and shake it on the table to create bubbles. You can put some red dates or raisins at will. Press the cooking button. After 15 minutes, I will skip the heat preservation, and then cancel the re-cooking. After 10 minutes, the heat preservation will be fine. The oil is easy to pour out, and it will collapse after a while. Homemade chicken cake will be successful.
8.
It's soft and the color looks good too
9.
After cutting
Tips:
It’s best to put some white vinegar in the egg white, I didn’t have it, so I didn’t put it
