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Introduction:

"I haven't made a pressure cooker version of the cake for several months, but my husband and mother-in-law are picky. They say that what they buy outside is not delicious. I think it's the oven! My child is always sick intermittently in spring, so I don't have time to do these things, because my daughter, who is less than one year old, has already arranged my time to be full, a little free, so I want to have more rest! Ha ha... It's far away!!! My mother-in-law suddenly mentioned it. I think she was greedy. Ha ha... Waiting for her daughter to take a nap, I quickly went downstairs and got busy! There's no pressure at all. It's as easy as cooking. It's not like the comments I've seen saying how difficult Qi Feng is and how angry he is. In fact, he has mastered several important points. Congratulations. You've already made more than half of your success. You're almost done. Don't you believe it? Please come here and do it with me

Production steps:

Step 1: prepare materials, I use milk powder, students can use fresh milk, pure milk or juice!

Step 2: separate the egg white and yolk. Whisk the egg yolk, add milk, blend oil, two teaspoons full of sugar, quickly mix to emulsifying state, and then add low gluten flour to stir up the egg paste and slowly slide down in silk shape. After dropping, the texture will disappear again in a second or two. This is the best way. (the reason why I use the right amount of flour in my material is that I haven't weighed it. Anyway, just adjust it to this state, so it's easy for novices to understand, and they don't have to be stubborn in thinking about how many grams or ml.)

Step 3: add vinegar (a small cap) and two teaspoons full of sugar to the protein. Beat the egg beater at medium speed until the coarse bubble enters the fine bubble stage. Then add two teaspoons full of sugar. Beat the protein at high speed until it feels more and more resistant. Start to pay attention to that the protein can be pulled out of the small sharp corner or buckled. Stop when it doesn't flow!!!

Step 4: take out a third of the protein into the egg yolk paste, gently mix up and down, and then take out a third of the protein to repeat the previous step. Then pour the batter back into the remaining albumen bowl and continue to stir. (you can't stir it in circles. It will defoaming. Just stir it up and down like cooking. It must be even!)

Step 5: preheat the cooking key for three minutes, pour in the cake paste, shake it three times to eliminate the big bubbles in the paste, and then sprinkle in the raisins and black sesame seeds to serve!

Step 6: press the cake button, OK, let's eat! (if you don't have the cake button, press the cook button, cook for 10 minutes, keep warm for 10 minutes, repeat for three times.) when you get out of the pan, you can hear the beep, wait for another two minutes, quickly open the lid, and don't drop steam water on the cake, so as to avoid collapse. Take out the pot and turn it upside down to cool!

Step 7: I forgot to take the picture of inversion, because I was afraid that my baby would wake up when he went to bed, so I went upstairs to have a look from time to time, so I forgot!

Step 8: This is a little bit later. Mother in law and sister-in-law can't help but take it out. I haven't even taken a picture, but I've already started to eat, alas ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~!!!! Greedy

Step 9: ignore this woman's hand. My sister-in-law is very good at eating. She'll eat the whole cake in ten minutes. I'll stop her until I stop her

Step 10: look at the height and organization... Is it perfect?! In fact, it's really not difficult!!!

Step 11: all right, I'll eat the ration that I've captured!!! Come on! Master a few points, really simple!

Materials required:

Low gluten flour: right amount

Eggs: 6

Sugar: 6 tbsp

Vinegar: 1 teaspoon

Milk: 90ml

Blending oil: 80ml

Raisins: moderate

Black Sesame: right amount

Precautions: 1. The egg basin and tools should be clean without oil or water. 2. If the protein can be sent to the point where it can be turned back and not flow, or if the protein can be lifted up to make a short sharp corner, it will be half the success. 3. There is no need to apply oil to preheat the pot, as many students said, because Qi Feng is the most important one to climb up by the pot wall. 4. Remember to turn the pot upside down to cool it, gently break it off by hand along the wall of the pot, then gently pull up the bottom layer, turn the pot upside down, and the cake will come out. (the pot itself has a non stick layer, so it can be easily demoulded.)

Production difficulty: unknown

Technology: stewing

Production time: three quarters of an hour

Taste: sweet