"I also use Jiuyang rice cooker, which has nothing to do with any brand. I summed up several secrets of success in making cakes with rice cookers for the first time. You can try again:

1, flour must be sieved, otherwise there will be large particles.

2. After the yolk is separated, don't mix the yolk in the protein. The bowl containing protein must be oil-free and water-free, otherwise it won't move and the eggs can't just be taken out of the refrigerator. Egg whites are usually the easiest to send away at 20 degrees.

3. protein transportation is the key to success. Beating protein is divided into five steps:

A. Fish-eye-shaped: When egg whites are beaten into fish-eye-shaped with an egg beater, add 1/3 fine sugar.

B, in the form of coarse bubbles: continue beating until the protein begins to thicken, and when it is in the form of coarse bubbles, add 1/3 sugar. Keep beating.

C, lines appear on the surface: when the protein is sticky and lines appear on the surface, add the remaining 1/3 sugar.

D, wet foaming: continue to beat, the protein can pull out the curved sharp corner, which has reached the level of wet foaming.

E, dry foaming: continue to beat, and the protein can pull out short and upright sharp corners, indicating that it has been beaten.

4. The speed of beating protein is from the initial low speed to the later high speed. This can also be made easier. Adding a little Tatar powder or a few drops of lemon juice to protein can also help. Check whether there is water on your eggbeater. If there is water, it can't be removed.

5. When two kinds of batter are mixed together, don't turn around, otherwise bubbles will be eliminated. Just mix it up, down, left and right.

6. When pouring into the cake mold, gently buckle it a few times to vent the gas in the batter. "