Ingredients: 60g milk, 80g low-gluten flour, 60g white sugar (for protein), 20g white sugar (for yolk), 4-5 eggs, 40g olive oil, lemon 1 tablet, and a little salt.

Recipe practice:

Exercise chart 1. Prepare ingredients. Low-gluten flour, milk, sugar, eggs, olive oil (as long as the oil is not too strong), lemon, salt.

Exercise Figure 2. Weigh the proportions of various ingredients. 60g milk, 80g flour, 20g and 60g sugar and 40g olive oil.

Exercise Figure 3. Separation of egg white and yolk. I used five eggs. This time, because there are only four eggs at home, I used four eggs. The cake will be more milky, but it is very successful. )

Illustration of Exercise 4. Adding 20g sugar to the yolk can help the yolk break up.

Illustration of Practice 5. After the yolk is broken, slowly add the oil. Oil and egg yolk are mixed, which has the effect of emulsification. Stir while adding, so that the emulsification is more thorough, so that the two are completely mixed evenly, and there is no state of oil-water separation.

Exercise Figure 6. Add the milk slowly, stirring while adding. This makes it easy to mix evenly.

Exercise Figure 7. Add a little salt. Salt can reduce the sweetness and make the cake more delicious.

Illustration of Practice 8. Sieve the flour in, the flour must be sieved, and the sieved flour is not easy to get pimples.

Explanation of practice 9. Stir up and down with a hand mixer until there is no pimple. Stir the batter and set it aside.

Exercise chart 10. Add a slice of lemon juice to the egg white. The acidity can make the egg white easier to send away.

Exercise chart 1 1. Electric egg beater beat the egg whites at low speed until foaming, and add 30g sugar.

Exercise chart 12. Continue to send, after the bubbles turn white and fine, add the remaining 30g sugar. Continue to send at low speed.

Exercise chart 13. Beat the egg whites until they form a small triangle or tip and hang them on the eggbeater. This is dry foaming.

Exercise chart 14. Mix some protein into the batter. Turn on the cooking button of the rice cooker and let it burn for 2 minutes to preheat.

Practice notes 15. Stir well in the same way. Just like cooking.

Exercise chart 16. Pour the batter stirred in the last step into the remaining protein.

Exercise chart 17. Similarly, mix evenly up and down by rotating.

Exercise chart 18. Stir until it is good and there are no small bubbles.

Exercise chart 19. Pour the batter into the inner container of the rice cooker. In order to prevent the pan from sticking, I wrapped a layer of oil paper in the inner container of the rice cooker, which is also convenient for demoulding.

Exercise Figure 20. Scrape the adhesive surface flat. Shake it hard on the table a few times to shake out the big bubbles. The rice cooker cake is as fluffy as baked in the oven.