Ingredients: 70g low-gluten flour, 50g milk, 3 eggs and 60g fine sugar.
Accessories: 25 grams of blended oil and 3 drops of white vinegar.
1. Material drawing.
2. Separate the egg white and yolk and put them in two pots. Add a little white vinegar to the egg white, and then add all the sugar.
3. Beat at high speed until the sharp corner can be pulled out, and then slow down for one minute to make the protein paste smooth and delicate.
4. Add the blended oil and milk to the egg yolk.
5. Stir evenly with a blender at low speed.
6. Sieve the low-gluten flour into the egg yolk liquid.
7. Continue to mix evenly with a blender.
8. Take one-third of the beaten protein and add it to the egg yolk batter, scrape it with a rubber and stir well.
9. After that, pour all the batter back into the beaten egg white and stir evenly with a scraper to form a cake batter.
10. Pour the cake paste into the pot liner with non-stick oil paper at the bottom, and shake out big bubbles with a drop.
1 1. Press the button of the rice cooker and cover the air outlet of the rice cooker with a towel.
12. Then wait for the rice cooker to jump and keep warm.
13. Hold for 20 minutes, then press the cooking button again, then jump to hold for 20 minutes, and so on. The whole heat preservation process lasts for 60 minutes, and do not open the lid halfway.
/kloc-Open the lid again after 0/4.60 minutes, and fork the center with a toothpick. The toothpick came out clean, indicating that the cake was completely cooked. Pour it out and let it cool.
15. Cut into pieces and eat.
skill
1, it is best to use the most common rice cooker to make rice cooker cakes. It's easy for me to make an omelet with Xi Shi Bao.
2. Adding white vinegar to protein can make protein easier to send.
3. Blending oil can be replaced by tasteless oil such as corn oil, olive oil and sunflower oil, but don't use peanut oil, otherwise the cake will taste like peanut oil.
4. Put a layer of non-stick oil paper in the inner container of the rice cooker, and it is best to put a circle on four sides, so it is easier to pour it out.
Try not to turn on the rice cooker in the middle, lest the cake shrink.
6. Cook for an hour to ensure the maturity of the cake. In fact, if the basic cake does not retract after opening, it is completely mature.