Do it for parents, do it for relatives.

Preparation materials: flour, eggs, milk, salt, sugar and oil.

Note: Do not touch a drop of water during this process. Dry all the tableware before use.

Beat eggs by the amount. I used four eggs here, and the egg whites were separated. Third, chopsticks should be beaten with egg whites. Just hit it twice. To highlight the sweetness, add a little salt. A spoonful of sugar. Keep fighting, keep fighting, keep fighting.

Add a spoonful of sugar when it is a little thicker and continue to beat. After about 15 minutes, it will become creamy and the chopsticks will not fall off.

This process is more critical, 15 minutes of continuous playing, not for fun, very painful.

Put two spoonfuls of sugar in the yolk. 3 tablespoons of fermented flour.

6 spoonfuls of milk. Stir well. Pour in half the cream protein.

Note: stir up and down, don't turn around. Stir well, then pour in the other half of cream egg white and stir up and down. Press the cooking button of the rice cooker, preheat 1 min, and then take it out, as long as the pot is slightly hot.

Pour in a little oil and spread evenly in the pot to prevent it from sticking to the pot. Pour in the stirred things, then squat a few times to shake out the bubbles.

. Press the cooking key, and it will automatically jump to the heat preservation file in about 2 minutes. At this point, cover the vent with a towel and leave it stuffy for 20 minutes.

Then press the cooking button, and it will be ready in 20 minutes. Open the lid. The pan was oiled and came out as soon as it was poured. The bottom of the cake is darker. Soft and delicious cake, you are done! Applause sounded.

The rice cooker guarantees to make cakes.

Raw materials:

Eggs, milk, sugar, flour;

It's no use weighing yourself with a scale. No electric egg beater, no sieve!

Materials and preparation

Rice cooker: power 500 w；; Capacity 2.5L

Materials:

3-4 eggs, only half a box (250ml) of milk, sugar and ordinary flour (both medium gluten and low gluten are acceptable).

Exercise:

1. Separate the egg yolk from the egg white and put them in clean, oil-free and waterless bowls respectively.

2. Add 5 to 8 tablespoons of white sugar to the egg yolk (depending on personal taste, you can put more if you like sweetness) and stir evenly with a spoon; Then add half a box of milk and stir evenly; Add flour, stir it up and down while adding it (don't circle) until it is slightly thick (add milk if it is too thick, and flour if it is too thin).

Unscreened flour will be rough in the egg paste.

So when stirring, flatten the coarse flour with a spoon and melt it. Of course, the spoon can't be made very exquisitely. Please allow us to have a slight flaw.

3. Put aside the stirred egg paste and let's beat the egg whites. Add 2~3 tablespoons sugar to the egg white, add a little salt (or a few drops of vinegar or lemon juice, whichever you choose), and circle in one direction (never change direction! ) until it becomes hard foam, that is, the inverted protein in the basin will not fall off. This step is crucial, and whether the cake can be made depends on it! ! !

4. Add the beaten egg whites into the yolk paste twice, stir up and down, don't circle, and then add them for the second time until they are all evenly mixed.

5. Coat the inner wall of the rice cooker with a thin layer of peanut oil, cover the lid and press the cooking switch. When the switch trips, slowly pour the cake paste into the cooker and smooth it with a spoon. You can also pinch the inner container of the pot and shake it a few times to make it smooth (very hot, pinch it with a cloth); Then cover it and press the cooking switch again.

6. When the cooking switch jumps again, ignore it, wait for 15~20 minutes, and then press it; After the third trip, I still ignored it; After about 20 minutes, open the lid and insert a toothpick into the cake for testing. If the toothpick can be pulled out very dry, it means that the cake is ok and can be made.