Electric pressure cooker to do the cake tricks:

1, egg whites should be fully whipped

Egg puff mainly depends on the endosperm protein in the egg white, and the endosperm protein only in the high-speed whisking, to a large number of wrapped air, the formation of bubbles, so that the cake's volume increased puffy, so in the whisking of egg whites, it is appropriate to use high speed and should not be used in a low-speed, the egg whites should be whisked into a dense bubble of the vertical state, the texture and the usual use of foaming cleanser is similar, otherwise just small bubbles of egg white is not enough to make the cake fluffy, so that the cake will be collapsed phenomenon after the cake out of the pan.

2, flour low-gluten flour (this do not use the wrong)

There are many kinds of flour on the market, making cake flour should generally choose to use low-gluten flour, because low-gluten flour is not gluten-free, made of cake is particularly soft and fluffy, the volume of the volume of puffy, the surface is flat. If you add gluten flour or high gluten flour, it is easy to appear batter gluten, cold shrinkage phenomenon. If there is a lack of low-gluten flour, you can use medium-gluten flour or high-gluten flour with the right amount of corn starch to formulate.

3, not too much water?

The electric pressure cooker to do the cake requires to put the egg white, egg yolk containers are oil-free and water-free clean pots and pans, if which with water, will lead to the cake easily collapse.

4, not too much flour?

General electric pressure cooker to do cake flour and egg ratio for, 1 egg with 50 grams of flour, if the flour put more, do out of the cake with the cake is the same as the depression, in addition, the flour must be sifted, otherwise there will be large particles.