Egg yolk paste material

Egg yolk 5

20 g corn oil

80 grams of skim milk

Low gluten powder 1 10g

Protein cream material

5 egg whites

3-4 drops of lemon juice (or white vinegar)

Xylitol 40g

How to steam cakes with a rice cooker (low-oil and low-fat xylitol version)?

5 eggs, egg whites and egg whites are put into two pots respectively, and the pots must be dry enough without a drop of water.

Egg yolk paste: add corn oil and skim milk to the egg yolk and stir well. Sift in low-gluten flour and mix well.

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Cream: Add lemon juice to the egg whites, beat the egg whites with electric egg beater, and add sugar three times during beating.

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Send it to lift the eggbeater, and you can see the obvious state of small sharp corners.

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Preheat the rice cooker for 5 minutes.

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Add the beaten pastry 1/3 into the batter and turn it up and down evenly without stirring. After stirring evenly, add the remaining protein cream and continue to stir evenly.

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Take out the inner container of the rice cooker and brush a little oil at the bottom to prevent the cake skin from sticking and affecting the appearance. Just brush a thin layer on the bottom. Pour in the cake paste, shake it up and down a few times and make a big bubble.

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Start the cooking function of the rice cooker. My rice cooker takes 40 minutes to cook. Keep the temperature for 5 minutes after cooking, then take it out and pour out the cake. There are too many brands of rice cookers, so the steaming time is different. Cake is mainly cooked. After a cooking process, turn on the rice cooker, insert a toothpick and try to cook it. If you feel that your heart is not cooked, you can start the cooking process again. ).