Simple rice cooker cake

Simple rice cooker cake

Introduction:

"Soft taste, rich fragrance"

Production steps:

Step 1: separate the egg yolk and egg white into two prepared oil-free and water-free basins.

Step 2: divide the yolks

Step 3: add 50 grams of oil, 50 grams of milk and one third of sugar to the yolk

Step 4: then add 100 grams of low gluten flour into the cake, and slowly stir (without stirring in circles, the cake made of gluten will not be soft) evenly. There must be no dough

Step 5: add a few drops of white vinegar to the egg white. Add the remaining sugar to the egg white three times, add 1 gram of salt, and beat the egg white into a hard foam with an electric beater

Step 6: whipped egg white

Step 7: add the egg white into the batter three times and turn it up and down with a scraper (if you can't stir it in circles, it will destroy the bubbles in the egg white and cause the cake to fail)

Step 8: preheat the rice cooker for 3 minutes, add oil (prevent cake from sticking to the cooker), pour the egg paste into the cooker and shake it gently for a few times to produce big bubbles. Put it into the electric cooker and press the cook button. After jumping to keep warm, cover the steam hole with a wet cloth and simmer for 20 minutes. Then press the cook button. After jumping to keep warm again, wait for 5 minutes and open it. Insert it into the cake with chopsticks and pull out the delicious cake without paste

Step 9: Baking

Materials required:

Eggs: 4

Sugar: 100g

Milk: 50g

Salt: 1g

Low gluten flour: 100g

Corn oil: 50g

White vinegar: a few drops

Note: all materials as long as put in proportion, according to the above practice can be a success

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: other