Rice cooker cake

Rice cooker cake

Introduction:

"Cake made from rice cooker:)"

Production steps:

Step 1: egg white separation

Step 2: mix the egg yolks and sift in flour and milk powder

Step 3: add a spoonful of sugar and vinegar to the egg white, beat at low speed until thick bubble

Step 4: play at medium speed for 2 minutes

Step 5: add a spoonful of sugar after the bubbles appear

Step 6: the appearance of lines, inverted buckle basin, egg white can not fall off

Step 7: lift up the egg beater, and the egg tip will appear on the egg white and beater (9)

Step 8: brush a layer of oil on the bottom of the electric rice cooker, add the batter and beaten egg white three times, and mix the batter well before adding the egg white each time

Step 9: determine the cooking time according to the power of the rice cooker

Step 10: shake the rice cooker to see if there is any batter in the middle. If there is, it means it is not cooked

Step 11: draw along the wall with a spoon or scraper. If the cake is cooked too long, the bottom of the cake will paste (it is difficult to remove the cake at this time)

Materials required:

Eggs: 3

Low gluten flour: About 70g

Cocoa powder: moderate

Osmanthus honey: moderate amount

Sugar: 3 teaspoons

Vinegar: 5 drops

Milk powder: 2 teaspoons

Condensed milk: moderate

Precautions: 1. The beaten egg white should be used as soon as possible, otherwise it will melt. 2. If there is powdered sugar, it will be better to use powdered sugar. The powdered sugar is fine, not as big as white granulated sugar. 3. The cake will be hard when it is hot and cool

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: sweet