Sponge milk raisin cake for rice cooker

Sponge milk raisin cake for rice cooker

Introduction:

"For a long time, I wanted to make an electric rice cooker cake. When I made it for the first time, it was not like a cake, but like a steamed cake, because the reference recipe was egg yolk protein without separation. The second time I did it, I referred to the recipe of separating egg yolk protein. I asked my boss to beat the egg yolk protein into cream shape, and the cake was pretty good! "

Production steps:

Step 1: prepare the ingredients

Step 2: separate the egg yolk protein and put it in a vessel free of water and oil

Step 3: add oil and sugar to the yolk

Step 4: pour the milk into the yolk

Step 5: add wheat flour and stir

Step 6: remove the protein

Step 7: to cream, this step is the most important and the most laborious! Add a few drops of white vinegar and a small spoon of salt

Step 8: then put the egg yolk into the egg yolk three times, stir up and down

Step 9: put the batter into the electric rice cooker, press the cook button, jump to the heat preservation button, cover the air outlet with a wet towel for 20 minutes, then press the cook button again until it is kept warm, and simmer for another 20 minutes

Step 10: open it and prick the flour with toothpick

Step 11: pour it out of the rice cooker

Step 12: cut and load

Step 13: the color is golden, soft and delicious. It's beautiful to have one in the morning!

Materials required:

Eggs: 6

Spontaneous wheat flour: 100g

Sugar: 70g

Milk: 125ml

Raisins: moderate

White vinegar: a few drops

Salt: spoon

Salad oil: right amount

Note: 1. The protein must be beaten into cream to make the cake grow. 2. Add a few drops of white vinegar to the protein to remove the smell

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: sweet