One: materials?

Egg white 100g, sugar 50g, egg yolk 45g, water or milk 25g, oil 25g and low flour 40g. Starch 10g, one or two drops of white vinegar or lemon juice.

Two: tools

pressure cooker

Three: practice?

1. Apply a thin layer of oil to the bottom of the gallbladder, but not to the gallbladder body.

2. Weigh the powdered sugar in advance and add it to the egg white at one time. Low-speed stirring will fully melt the sugar and then whip it quickly. Add the egg white to the powdered sugar three times.

3. Drop one or two drops of vinegar or lemon juice into the egg white first, and then start stirring at low speed. The first time 1/3 powdered sugar was added when coarse bubbles appeared in the egg liquid; Then switch to rapid beating, and add the second1/3 when the protein volume expands by about 2 times; The third 1/3 powdered sugar is added when slight particles appear.

4. Continue to beat until the egg liquid peak on the beating head is slightly shorter and upright.

5. Put the beaten egg whites in the refrigerator for later use. Add the separated egg yolk into oil and water, and stir well with a manual eggbeater.

6. Sieve the low starch powder into 6, and stir it uniformly with electric egg beater at low speed and unidirectional, without particles.

7. Take out the beaten pastry, put one third into 7, stir well and pour into the remaining two thirds.

8. Still the method of stirring. Stir thoroughly and evenly. 8. Pour into the pressure cooker and shake the big bubble to select rice several times. It will be cooked in about 20 minutes.

9. After boiling, pour it on the net tray and let it cool. Note that the humidity of pressure cooker cake is higher than that of baking, and the inverted button must not be directly buckled on the airtight table.

10. demoulding after cooling. Use a soft plastic spatula, that is, a plate mixed with egg whites. First separate the pot from the cake, and then take off the bottom of the pot bit by bit. This cake is too soft. If you take it off a little, it won't go bad.

skill

1, the protein delivery container should be water-free and oil-free.

2, the egg yolk paste should be stirred in one direction, otherwise the flour will be gluten, of course, gluten can also be used, that is, the taste is a little elastic, the cake swelling is low, and the takeaway can't eat a little small particles in the cake.

3, be sure to mix, don't draw a circle to save trouble, drawing a circle will lead to defoaming, and the egg cake will finally come out, not the cake.