Ingredients: 110 grams of flour, 110 grams of sugar, 5 eggs (preferably fresh), some butter, 50 or 60 grams of milk. In short, flour and sugar must be 1:1, others I just can't put it in.

1. Sift the flour three or four times

2. Separate the yolks and egg whites of the eggs

3. Put a little salt in the egg white (it helps to beat it)

4. Beat the egg white (JMS beaten by hand is bitter), beat until the egg white basin is turned over and the egg white cannot flow down.

5. Take two-thirds of the sugar and put it in three times while beating the egg whites

6. Put the remaining one-third of the sugar into the egg yolks and mix with the egg whites. Stir the egg yolks together until the color of the egg yolks becomes lighter

7. Add the butter and milk to the egg yolk paste and stir thoroughly

8. Slowly add the sifted flour on top into the custard (you can put it in several times), or stir thoroughly

9. Pour the beaten egg white into the batter, and be sure to stir evenly

10. Put the rice Preheat the pot slightly, smear with butter, and pour the noodles into it

11. Cover the lid and press Cook (you must block the ventilation holes)

12. Soon (about 2 minutes), it will jump to the Keep Warm setting. Don't worry about it. Keep it for half an hour. Then press Cook again. Jump to the Keep Warm setting and keep it for another half hour. That's almost it. If you can't take it out, If it's accurate, just open the lid and see if it's okay.

Editing of production points

1. The bowl for dividing egg whites and egg yolks must be clean, oil-free and water-free

How to make rice cooker cakes

2. When adding flour to the egg yolk liquid, stir it up and down until it becomes a paste.

3. Beat the egg whites in one direction. Hard foam

4. Add the egg white to the egg yolk paste twice, stir evenly

5. Wash and dry the rice cooker in advance, press the cooking button to preheat for two minutes , then evenly apply a thin layer of salad oil in the rice cooker, pour the cake batter into it, and shake out the air bubbles.

6. Press the cooking button, do not open the lid and continue to simmer for 20 minutes after the button jumps. Press the cooking button again, and continue to simmer for 20 minutes after the button jumps. .

Method 2

Ingredients: 4 eggs (egg yolks and egg whites separated), 4 spoons of sugar, appropriate amount of low-gluten flour, 6 spoons of milk,

Seasoning: appropriate amount of salt, appropriate amount of oil,

Auxiliary equipment: an ordinary white porcelain spoon, 3 chopsticks

Method

1. Use 3 chopsticks Beat the egg whites until they are foamy (you can add a little salt to highlight the sweetness), add a spoonful of sugar, and keep beating until it is a little thick. Add another spoonful of sugar and continue beating...about 15 minutes. Afterwards, it will become creamy and will not fall off on the chopsticks. This process is very important and it will be a bit painful if it cannot be stopped

2 Mix the egg yolks with two spoons of sugar, low-gluten flour and 6 spoons of milk< /p>

3 Pour in half of the creamy egg white and stir (stir up and down instead of in circles)

4 Stir evenly and pour in the other half of the creamy egg white and stir well

5 Press the cooking button of the rice cooker to preheat for 1 minute. Take it out. The pot is a little hot. Pour a little oil and spread it evenly in the pot to prevent sticking

6 Pour in the stirred stuff and squat down. Press the cook button a few times to knock out the bubbles

7 Press the cook button and it will automatically jump to the keep warm mode after 2 minutes. At this time, cover the vent with a towel and stuffy it for 20 minutes, then press the cook button again. button, it will be ok after 20 minutes (the pot is coated with oil and can be poured out as soon as it is poured, and the color of the bottom is darker)

Tips

Don’t get a drop of water during the whole process , dry all the utensils!