Materials: 150g of flour, 150g of sugar, 100g of butter, 50ml of milk and 3 eggs.
The egg whites and egg yolks are separated, egg whites add sugar (two-thirds of the total sugar) can be added to the sugar one time, but I was divided into three times to add, in one direction and beat, to beat the egg whites into a white foam inverted over the foam will not flow out to be able to, the cake hair is not good, is because of the egg whites not enough, it is recommended that the egg beater!
Add sugar and milk to the egg yolks and whisk, then add the melted butter and whisk.
Put the flour into the whisked egg yolk paste, because the egg yolk paste is relatively small I was added several times
Put the above good flour yolk paste into the egg whites and then whisked, the rice cooker pre-heated, coated with oil (I melted from the good butter left a little bit of used to coated the pan) to do a good job of pouring the cake into the pan,hollister france, and press the cooker button. Less than 5 minutes will jump to the insulation gear, let it keep warm for half an hour and then press the cooking button, and then jump to the insulation gear on the good
Second party
Rice cooker cake
Materials: 110 grams of flour, 110 grams of sugar (with refined young sugar, Taikoo brand), 5 eggs (fresh), butter a number of (the more the more flavor, bright little carton, cut more than one-third), milk 50 grams of sugar (with refined young sugar, Taikoo brand), eggs 5 (fresh), a number of (the more the flavor, bright little carton, cut more than one-third of), milk, milk, milk, milk, milk, oil, oil, oil (I stayed a little bit from the melted butter to use in the pot), pour the good cake liquid into the pot, press the button. ), 50 or 60 grams of milk. Flour and sugar is 1:1, other things can be estimated to put.
1, flour sifted three or four times
2, egg yolks, egg whites separate
3, egg whites put a little salt (to help whipping)
4, beat the egg whites, until the egg whites bowl upside down, the whites can not flow down on the right
5, take two-thirds of the sugar, in the process of beating the egg whites in three times to put
6, the remaining one-third of the sugar, the remaining one-third of the sugar in three times
6, the remaining one-third of the sugar into the egg yolks, with the yolks together with the egg yolks, mix thoroughly until the yolks become lighter in color7
7, add the butter and milk to the egg yolk batter, also mix thoroughly
8, the sifted flour slowly put into the above custard (can be divided into a few times), or mix thoroughly7
9, now, the beaten egg whites poured into the batter, must be To mix well
10, the rice cooker a little preheated, smeared with butter, pour the batter
11, cover the lid, press cook
12, very quickly (more than 20 minutes), it will jump to keep warm, do not care about it, to keep a half an hour, and then press cook, jump to keep warm after the file to keep a half an hour, it's about the same, if you are not sure! If you're not sure, open the lid and take a look.
I personally like the second recipe HOHO~~Because the first recipe I was unsuccessful the first time I made it the second recipe I made it in one go so I prefer the second one This is a simple recipe with simple ingredients but you can't be too careful with the whisking. I used a whisk for the first recipe because I didn't whip the eggs that time. If you can't get a whisk, use 6 or 7 chopsticks to beat the egg whites together, and make sure the opening of the container for the egg whites is wide enough to let the egg whites come into contact with the air, so that the egg whites can be whipped. If you don't whip the egg whites, the cake will be flat and collapsed, and not only does it not look good, but it will also be dead in the mouth.