Rice cooker cake

Rice cooker cake

Introduction:

Production steps:

Step 1: 1. Raw material drawing

Step 2: 2. Separate the egg yolk from the protein, add a few drops of white vinegar and 1 gram of salt to the protein, and beat the protein into fish bubbles

Step 3: 3. Add 60 grams of sugar in three times, and keep beating the protein (chopsticks or electric egg beater can be used). It's hard to beat protein with chopsticks.)

Step 4: 4. When the egg white is ready, the chopsticks can stand

Step 5: 5. Mix the low flour, 20g sugar, oil and water together to make the yolk paste

Step 6: 6. Mix the egg yolk and protein mixture

Step 7: 7. Heat the rice cooker first, brush a layer of oil on the bottom, and pour the mixed cake paste into the rice cooker

Step 8: 8. Press the cook button. When the time is up, after entering the heat preservation process, wait for him to keep warm for 15 minutes; press the cook button again, keep warm for another 15 minutes. At this time, stick chopsticks into the cake, and the cake will be cooked without touching the paste. If not, repeat.

Materials required:

Eggs: 4

Low powder: 80g

Sugar: 80g

Oil: 40g

White vinegar: right amount

Salt: right amount

Water: moderate

Note: rice cooker can also make cake. Although there is no oven products, the color is beautiful and the taste is fragrant. But it's not bad. It's loose. It's the taste of the cake.

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: Original