Rice cooker version of waterless cake

Rice cooker version of waterless cake

Introduction:

"The cakes made by my friends are so attractive that I have the impulse to make them by myself every time I look at them. But if there is no oven, that's all. Later, someone was able to do it with an electric rice cooker. After learning to do it twice, it was not bad. "

Production steps:

Step 1: raw material drawing

Step 2: put the egg white and yolk into two small pots

Step 3: put one third of the sugar into the yolk bowl

Step 4: break up the yolk, melt the sugar into the yolk, add milk and corn oil, and mix well

Step 5: pour the flour into the yolk

Step 6: mix well

Seventh step: two times in the egg white, the remaining 2/3 sugar will be beaten into foam by egg whisk.

Eighth step: two times in the egg white, the remaining 2/3 sugar will be beaten into foam by egg whisk.

Step 9: beat until the chopsticks can stand

Step 10: put the egg white paste into the egg yolk paste several times

Step 11: mix up and down

Step 12: pour it into the rice cooker and shake it to make the paste smooth

Step 13: press the start button of the electric rice cooker to start working. When the heat preservation lamp is on, simmer for ten minutes. Open the lid of the cooker and prick it with toothpick. If the toothpick is stained with the cake, it means it is not ripe. Then press the start button. When the heat preservation lamp is on, simmer for a while.

Materials required:

Flour: right amount

Eggs: right amount

Corn oil: right amount

Sugar: right amount

Milk: moderate

Note: the color is OK. It tastes good, too. The materials are also very simple.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet