Rice cooker cake

Ingredients: 5 eggs at room temperature, 80g milk, 50g corn oil, low-gluten flour 100g, 60g sugar, and proper amount of white vinegar (lemon juice and vanilla extract).

Step 1: Separate egg white and yolk at room temperature. Containers of egg whites must be dry and clean. Be careful not to drop the yolk into the egg white when separating.

It is also convenient to operate with the help of egg white and yolk separator.

Manually separate the egg white and yolk, and shake the eggs evenly by hand before separation, which will help to separate them more cleanly.

Step 2: First, handle the egg yolk, add 80 grams of normal temperature milk and 50 grams of corn oil, stir these three ingredients evenly, then sieve 100 grams of low-gluten flour, stir it into a "Z" shape with eggs to prevent flour gluten, and stir it into a fine egg yolk paste.

Corn oil can be replaced by olive oil with less odor, and it is not recommended to use edible oil with relatively strong odor such as peanut oil and soybean oil.

Step 3: Treat the egg white at this time. Dropping a little white vinegar into the egg white can remove the fishy smell of the egg. White vinegar can be replaced by vanilla extract or lemon juice, and the effect is better. Add a part of white sugar when it is sent to the fish eye bubble with electric egg beater, and then add white sugar when it is sent to the delicate foam. Finally, when the egg white has a texture, add sugar for the last time and add 60 grams of sugar in three times. Finally, in a good state, the eggbeater is lifted to present a pointed triangle, and the egg white in the inverted container does not fall down.

The amount of sugar can be adjusted according to your own taste.

Without electric egg beater, you can manually stir with four chopsticks, which is time-consuming and laborious.

Step 4: First, mix part of the egg white cream with the yolk paste, and continue to stir and mix evenly. Then, pour all the mixed egg yolk paste into the egg white cream, still stirring and mixing, then pour it into the preheated oiled rice cooker liner, pour it from a height, and shake out the big bubbles inside.

Preheat the rice cooker for two or three minutes when frosting, just like preheating the oven, so that it is heated evenly.

Brush some oil inside the rice cooker to prevent it from sticking after preheating.

Pouring batter from a height can squeeze out big bubbles inside.

Step 5: I use an old-fashioned rice cooker, which has no function of making cakes, but I can also make cakes. Just select the cooking button, cover the air outlet with a damp cloth, jump the middle switch and press it again, and it can be made in about an hour. When it's done, pull it out and stuffy for half an hour.

If the rice cooker has a cake function key, click this button. More convenient.

Be bored, or watch the cake collapse.