rice cooker to make cakes: four eggs, 4g milk, 4g corn oil, 3g cotton sugar, 4g low-gluten flour and a little lemon juice.

Practice:

Step 1: Prepare two dry pots or larger bowls

Step 2: Separate the egg white and yolk, stir the yolk, and pour in the prepared corn oil and milk and a little lemon juice.

Step 3: After sieving the low-gluten flour, pour the low-gluten flour into the egg yolk bowl for two or three times

Step 4: If you have an egg beater, it is also possible to buy a manual egg beater. Start to beat the egg whites, and add cotton sugar three times at the same time, the first time when the egg whites are bubbling, the second time when the egg whites are swollen, and the third time when the egg whites are beaten.

Step 5: Continue to beat the egg whites until they can be hung on the eggbeater.

Step 6: Pour the beaten egg whites into the pre-stirred egg yolks and stir them clockwise until they are completely blended.

step 7: brush corn oil on the inner container of the rice cooker to prevent the bottom from being burnt.

Step 8: Pour the batter that has just been stirred into the pot, and shake it a few times to shake out the bubbles in the batter. Step _: Press the cooking button for about two minutes, adjust it to the heat preservation, cover the vent with a wet towel, and then turn it back to the cooking mode for heating for 2 minutes.