Prepare low-gluten flour, eggs, cooking oil, sugar, lemon juice and milk.
First, separate the egg white from the yolk. Add the prepared flour to the egg yolk. I used 6 egg yolks100g to120g of flour. Flour can be filtered with a fine screen, and then 20 ml of edible oil and 80~ 100 ml of pure milk are added. Stir evenly in one direction until there are no flour particles in it, which is a delicate paste.
Then drop a few drops of white vinegar or lemon juice into the egg white to remove the fishy smell in the egg white, then add a spoonful of white sugar into it and beat it with an eggbeater at high speed. When the egg white is full of foam, add another spoonful of white sugar and continue to beat it at high speed. When the second time is fine, add the third time of white sugar until it is fine, textured and frosted.
After that, add the beaten egg white cream into the egg yolk paste several times and mix it evenly. When mixing, remember to turn it over, don't stir it. The egg white cream is easy to defoam, so it is better to turn it over. Stir until the meringue and batter are completely blended.
Finally, brush a layer of cooking oil in the inner container of the rice cooker, pour the mixed food into it, and scrape or shake the surface twice. Those who like dried fruits can sprinkle some dried fruits, sesame and grape red on the surface. Put it in the pot and press the cooking button. After cooking, jump to the heat preservation button for stewing 15~20 minutes, and then open the lid and reverse the mold release.
The cake we made today will be ready. The cake made in this way does not collapse or retract, it is fluffy, tender, sweet and delicious, and it has a strong milk smell. Children will especially like the cake made in this way, and friends who have children at home and like to eat cakes must not miss it.