#四session Baking Contest and is Love to Eat Festival#rice Cooker Cake
1.
Get all the materials ready.
2.
Knock the eggs open, put the egg yolk and egg white into different basins (the basin for the egg whites must be water-free and oil-free).
3.
Add a few drops of vinegar to the egg whites, and use a whisk to beat the egg whites until they are fish-eye bubbles, then add 1/3 of the white sugar.
4.
Continue to beat in one direction, and add the remaining white sugar in two portions to beat the egg whites to dryness. When you lift the whisk, you can pull out the pointed corners.
5.
Add the remaining white sugar to the egg yolks and gently beat them with a whisk.
6.
Add salad oil and mix well.
7.
Add yogurt and stir well.
8.
Sift in the flour.
9.
Use a rubber knife to gently stir and mix evenly.
10.
Take 1/3 of the egg white and put it in the egg yolk paste, turning the bottom up and mix well.
11.
After mixing evenly, pour all the egg yolk paste into the egg white bowl.
12.
Stir in the same way until the egg white and egg yolk paste are completely mixed.
13.
Take a small amount of salad oil and spread it evenly on the inner wall of the rice cooker.
14.
Pour in the mixed cake batter and smooth it out.
15.
Gently shake it twice to shake out the large bubbles inside, put it in the rice cooker, close the lid, and press the cooking button.
16.
After a few minutes, the rice cooker will automatically switch to the heat preservation button, and then cover the air outlet with a damp cloth.
17.
Continue to press the cooking button until it jumps to the heat preservation button again, and continue to cover for 20 minutes. At this time, you can open the lid and insert it with a long bamboo stick. When the bamboo stick is pulled out, it will be cooked without sticking to the cake paste.
