1. Put the egg protein and yolk into two small pots respectively (the eggs must be at room temperature, and the ones just taken out of the refrigerator should be at room temperature); Add sugar 1/3 to the egg yolk, and beat the egg yolk until it is light yellow (generally 1 min is enough. If the egg yolk pot is placed in warm water, the stirring effect is better. )

2. Beat the egg whites into a creamy dry foam (the egg whites can stand on your fingertips for about 5 minutes until there is no egg liquid in the bowl. This step directly determines the quality of the cake. If there is egg liquid in the bowl, the cake will not swell and become an omelet. But you can't beat it too long, and then pour the remaining 2/3 sugar into the egg white and stir it gently.

3. Put half of the beaten egg white into the egg yolk and stir carefully, so as not to destroy the bubbles of the egg white.

Then put the flour, vanilla sugar and lemon oil into the beaten egg yolk, and drop a few drops of white vinegar, and then gently stir evenly (stirring too hard will make the flour gluten and affect the quality of the cake; Vanilla sugar and lemon oil are seasonings and can be omitted; White vinegar is used to remove the fishy smell of eggs. )

4. Put the remaining half of the protein into "3" and stir it evenly (do not use a blender, the method is to scoop it up from the bottom of the bowl by hand or rubber shovel and repeat it several times).

After about 2 minutes, you will find that the egg yolk batter and egg white blend into a paste, and then the cake batter is ready.

6. Put a layer of oil on the rice cooker. If it is not a non-stick pan, you can spread a layer of oil paper or aluminum foil paper. Put some walnuts in the bottom of the pot,

Rice cooker cake (15)

Dried fruits such as melon seeds, pour the cake paste into the rice cooker.

7. Press the rice cooker to the cooking heating gear, and it will jump to heat preservation in about 5 minutes. Wait for 2-3 minutes before heating and boiling, and then jump after a few minutes (if the batter is a little harder, you can sprinkle some raisins on it). Repeat this for 3-4 times, and you can smell the cake. Open the lid, the surface is light yellow, higher than before. Poke it with chopsticks.

8, out of the pot, flip, delicious big cake will appear, the bottom should be a little dark yellow.

3 Preventive measures

The way to kill protein:

1. Check your protein first. Make sure the pots and eggs are clean, oil-free and water-free, otherwise it will increase the difficulty of sending them away. There should be no oil and water in the egg white basin. The manual eggbeater should be clean, and the egg yolk should not be stuck. The egg white should not be mixed with a little egg yolk. These three points are very important, otherwise the egg white will not be beaten well!

Now let's beat the egg whites! Add a spoonful of salt to the egg white basin first, which is very helpful to send the egg white! Start beating ... until the egg white bubbles, which is 1 min.

3. Now, you can add the 1/3 sugar you prepared to the egg white, and keep stirring … until the egg white bubbles evenly. The egg white is still watery at this time. This may take three minutes.

4. Add 1/2 remaining sugar, stir ... bring the protein white, and look carefully! At this time, protein can still see thin bubbles, but they have become semi-liquid. If you are making angel cake or Qifeng cake, you can do it. This seems to be called "wet bubble". At this time, you beat the egg and stir the egg white, and the egg white will drip down. This will take about 4 minutes.

5. finally, put all the remaining sugar into the basin, in one word: hit. Soon your hands feel a little heavy, and protein has become semi-colloidal. After playing for a while, you can sow protein in the pelvic corner at will, and it won't flow. This is called "dry bubble", which is most suitable for making sponge cakes. It takes two minutes. Enough!

Ok, 10 minutes, you have a successful protein. Will make a successful cake! I don't need to say it below! You can make a fragrant and soft cake without baking powder!