Rice cooker cake

Rice cooker cake

Introduction:

"Now the cake bought outside has added a lot of additives. The original intention of making your own cake is to use the best materials to make delicious food for your baby, so that your baby can eat less food containing additives."

Production steps:

Step 1: use two basins without water and oil to fill the yolk and protein respectively

Step 2: add white sugar (with egg yolk) into the egg yolk basin, beat it evenly with the egg beater at high speed until the color turns white, and the dripping lines will not disappear immediately. Pour in the corn oil and continue to stir at high speed.

Step 3: add one-third of the white sugar (protein) to the protein bowl, and beat it from low speed to high speed with the egg beater; when the small bubbles appear in the protein, add one-third of the white sugar (protein) and continue to beat; when the big bubbles appear, add one-third of the white sugar (protein) and beat it until hard foaming

Step 4: mix the egg yolk paste with the protein in 3 times, cut and mix well. After that, sift in the low flour and cocoa powder evenly, cut and mix them into a uniform cake paste.

Step 5: put the cake paste into the electric rice cooker, smooth the surface, and bake with the "cake" function.

Step 6: after baking, demould, invert and cool. You can eat it directly or decorate it slightly.

Materials required:

Low powder: 60g

Corn oil: 5ml

Sugar: 30g (protein)

Jam: right amount

Cocoa powder: 8g

Eggs: 5

Walnut: right amount

Precautions: 1. If the eggs are stored in the refrigerator, take them out of the refrigerator and put them at room temperature, otherwise they can't be sent; 2. If it's not easy to remove the film, spread baking oil paper on the bottom; 3. If you want to eat the original cocoa powder, replace it with the same amount of low powder; if you want to eat the Matcha flavor, replace it with the same amount of Matcha powder

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: other