Rice cooker cake

Rice cooker cake

Introduction:

Production steps:

Step 1: milk, sugar, egg, butter and baking powder

Step 2: separate the eggs, and put the egg yolk and protein into two basins without water and oil

Step 3: add 40g sugar into the egg yolk and stir well

Step 4: dissolve the butter and put it into the egg yolk. Stir well

Step 5: add milk and stir well

Step 6: then put in the low powder and baking powder, stir well and set aside

The seventh step: first use egg whisk slow gear to send protein into foam.

Step 8: add another 30 grams of sugar and continue to beat with the egg beater

Step 9: finally put 35 grams of sugar and continue to beat with the egg beater

Step 10: beat until the protein becomes hard, stand up and the sharp corner does not disappear

Step 11: take a third of the protein into the batter, stir up and down, do not circle

Step 12: pour the batter into two-thirds of the protein

Step 13: stir up and down evenly without circle

Step 14: pour the batter into the inner liner of the rice cooker, gently vibrate a few times, and vibrate out bubbles

Step 15: put it into the rice cooker and press the cook button. The rice cooker will keep warm automatically. If it keeps warm, it will cry, so just press the cook button four times

Step 16: when the cake is ready, take out the rice cooker and let it cool

Materials required:

Low powder: 100g

Milk: 50g

Eggs: 5

Sugar: 105 G

Butter: 30g

Baking powder: 1g

Note: when mixing the batter, it should be stirred up and down, not circled, to prevent defoaming

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: milk flavor