Exercise:
1. Beat the eggs into an oil-free and waterless container.
2. Beat at high speed in electric egg beater, adding fine sugar three times, until the dripping egg liquid can draw lines without disappearing.
3. Pour in corn oil and beat at low speed 10 second.
4. Sift in the mixed low-gluten flour.
5. Stir well, don't stir, stir like cooking.
6. Pour the batter into the rice cooker, shake it a few times and sprinkle with raisins.
7. Press the "cake" key or "cooking" key for about 20 minutes, and then jump to the "heat preservation" state. If you jump in less than 20 minutes, you need to press it several times until it is mature.
Second, red bean coconut cake
1. soak red beans in boiling water for half an hour, then put them in a pot and cook until the skin is not broken. Take out and drain for later use.
2. Put all the remaining ingredients into the pot and cook slowly. In the meantime, you need to keep stirring to prevent the pot from burning and cook until it becomes sticky.
3. Add the cooked and drained red beans and gently stir until the red beans are evenly distributed.
4. Pour it into any mold or container of your favorite shape and cool it. Take out the mold with a knife and fasten it along the edge. You can cut it into pieces or dig it with a spoon.
Third, Russian potato muffins.
1. Two potatoes are peeled and steamed (I used a big potato directly).
2. Press into mud or mud with a separator.
3. Mix the yeast with warm water.
4. Mix low-gluten flour with salt and sugar.
5. Add the dissolved yeast water into the low-gluten flour.
Add milk
7. Add two egg yolks
8. Pour the melted butter into the water.
9. Stir well and let stand for 30-60 minutes.
10. After fermentation, pour in mashed potatoes and mix well.
1 1. Egg white.
Add it to the potato batter.
13. Mix evenly.
14. Prepare a pan and spoon in the batter (I didn't add oil, I just fried it).
15. Fry slowly with low fire until holes appear on the muffin surface.
16. Carefully turn over and fry until the other side is slightly yellow.