Whole Grain Jam Sandwich Cake (rice Cooker Version)
1.
Prepare the ingredients, two water-free and oil-free basins, a spoon and a whisk (there is no electric whisk at home, if there is one, it is more convenient~)
2.
Separate the egg yolk and egg white of the native egg, be careful, try not to let the egg yolk be mixed in the egg white (affecting the passing)
3.
Put 4 tablespoons of sugar in the egg yolk (according to personal taste, but also suitable)
4.
Beat the egg yolks (stir in the same direction)
5.
Add milk and stir in the same direction. (If you don’t have an electronic scale at home and you’re not sure about the amount of milk, just add half a carton of milk according to my method~)
6.
The color is almost the same as mine. (Remember, you have to stir in the same direction as before, this is very important~)
7.
Add the sifted corn flour in portions and stir slowly in the same direction
8.
Stir all the corn flour evenly without particles and then quickly stir (the same direction~)
9.
Then put the batter aside and start to beat the egg whites, first add a little salt to the egg whites
10.
Add a few drops of white vinegar
11.
Add appropriate amount of sugar (about 2 tablespoons)
12.
Start sending quickly (the same direction is always the same~)
13.
Whip until the egg whites are fish-eyed, you can add a tablespoon of sugar
14.
Continue to beat quickly until the egg whites become whiter and the bubbles are smaller, then add the last large spoonful of sugar
15.
Send it to the picture and it’s ok~
16.
For inspection and inspection, a small sharp corner is required~
17.
First add one third of the batter to the cream
18.
Then stir slowly in the same direction~
19.
Until the color is uniform and beige
20.
Pour the rest of the batter into it
21.
Stir slowly in the same direction, be sure to do it slowly~
22.
It's almost like this
23.
For inspection, use a spoon to scrape a circle along the basin, as shown in the picture, the cake batter is OK if it doesn’t return to its original state quickly~
24.
Wipe the inner pot of the pot with water, add a small amount of blending oil (not too much, just a thin layer of bottom is fine, don’t use the surroundings)
25.
After adding the oil, don't put anything, close the lid, press the "cake", and wait a minute. (Preheating)
26.
Stir the cake batter when you wait. Stir slowly, not too fast
27.
After the rice cooker is preheated, it will sound, and then slowly pour the cake batter (do not stick to the gall wall)
28.
Alright! Put the lid on and wait~
29.
About 40 minutes later, the rice cooker rang again, and then adjusted to "warm", then you can turn off the power, but don't rush to open the lid, let the cake stuffy for 1 to 2 minutes is excellent ~
30.
Time is up, open it!
31.
Scrape the side lightly with a spoon so that it will come out later
32.
Buckle out while it's hot (be careful of the hot)
33.
Let it cool for a while, and slowly cut it horizontally from the middle with a knife dipped in water
34.
Put the lower part of the cake on the plate
35.
After letting cool, you can put on your favorite jam~ (Don’t put too much on the side, a small bottle of jam is just right)
36.
Cover the upper part of the cake carefully (be careful)
37.
Alright! Cut into pieces and enjoy~
38.
Soft, soft and sweet~ (*˘︶˘*).. .:*♡
Tips:
1. If any friend’s rice cooker does not have the “cake” function at home, it’s okay~ You can also use the “rice” button, but please pay attention: when using the “rice” button to make cakes, there are some rice cookers. It will automatically start to "warm"~ but some won't!
2. Stir in the same direction from beginning to end, otherwise the cake will taste dry, not so soft!
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