Step 1

Four eggs, egg white and yolk separated.

Second step

Add a little cooking oil and salt to the egg yolk, add a bag of milk, stir well, then add a proper amount of low-gluten flour (if there is no low-gluten flour, you can use ordinary flour, which I made) and stir it into a paste, not too sticky.

Third step

Next, send the egg whites, add a few drops of white vinegar (if there is lemon, a few drops are best), and add sugar three times to send them away. If there is an egg beater, it is best to save time and effort. If it is not estimated that it will take 20 minutes to send it manually, the hand will be useless, haha.

Fourth step

Add the whipped cream into the egg yolk three times, do not stir in circles, you can stir it up and down or cross it, otherwise it will affect the effect of the whipped cream.

Step five

Stir well until there are no extra bubbles. Just turn on the heat preservation function of the rice cooker and preheat it. When the cooker gets hot, butter it. If not, use salad oil. I use salad oil. Because on a whim, it's really common. I don't have much material. I pour in the batter.

Step 6

If you want accessories (red dates, raisins, etc.). ) on the top and bottom of the cake, you can pour one layer and sprinkle another, and that's it.

Exercise 2

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

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Chopsticks, egg white with 2~3 tablespoons sugar, a little salt (or a few drops of vinegar or lemon juice, whichever you choose), circle in one direction (never change directions! ) 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! Electric egg beater, of course, is the most labor-saving. If not, use a manual eggbeater (screw is best). If not, use three chopsticks.

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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 stirred evenly; Then use a spoon to cross the prepared cake paste, and at the same time use the other hand to rotate the big bowl to defoam the cake liquid; If you are patient, you can also prick the bubbles one by one with a toothpick.

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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.

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Pour in half of the cream egg white, and be careful to stir it up and down, not around.

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Pour in the stirred things, the finished product is like this, and then pop all the bubbles.

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When the cooking switch jumps again, ignore it, wait 15~20 minutes, and then press; 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. If the toothpick is wet and brings out some cake foam, or you think the cake crust is not dry enough, press the cooking switch again and it will be ready in ten minutes.

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After a little cooling, the upside-down cake is the bottom in the pot, and the color is particularly beautiful.