2. Add olive oil and mix well; Add milk and mix well.
3. Mix the low-gluten flour and matcha powder evenly.
4. Sift in the mixture of matcha powder and low powder and mix well for use.
5, put the protein container to ensure that there is no oil, no water and no yolk, and the eggbeater head should be dry and waterless. Oil, beat the egg white into fish eye bubbles at low speed, add 15g white sugar, and continue beating. When the egg white tastes soapy, add 15g white sugar, and continue beating at low speed.
6. Add sugar for the third time when there are lines, drop 2-3 drops of white vinegar, continue to beat, and turn to high speed to send away. When you hit this state, it is dry foaming state. Fight at right angles without bending.
7. Mix egg whites and egg yolks and bake in a pan.
8. Mix the egg whites into the yolk paste three times, up and down, left and right, and don't turn. After all the eggs and yolk paste are stirred evenly, you can feel quite fluffy.
9. Plug the rice cooker into the power supply, press the cooking button to preheat it for 2 minutes, then take out the inner pot, pour the batter prepared in the previous step into the inner pot, tap it gently on the countertop a few times, and let the air out (for the pot without anti-sticking function, put some salad oil or butter in the pot in advance).
10, put the liner into the rice cooker, cover it, and press the cooking button.
1 1, when it exceeds 10 minutes, the rice cooker will automatically jump to the heat preservation state, then cover the exhaust valve with a wet towel and stew for 10- 15 minutes. Then take off the towel, press the cooking button, jump to the heat preservation, cover with a wet towel, stew for 10 minutes, and then open it to see if it is cooked.
12. Insert the toothpick into the center of the baked cake, pull it out to see if there is any sticky substance, or cover it and stew for 10 minute.