Ordinary flour can replace low gluten flour.

The difference between low-gluten flour and regular flour:

1, low-gluten flour: referred to as low-flour, gluten is weak, so it is suitable for cakes and other soft snacks. With low gluten wheat as the raw material for the processing of flour is low gluten flour, characterized by low gluten, suitable for pastries, cookies, wide steamed bread.

2, ordinary flour: the use of ordinary flour due to high gluten, made of cookies will be crispy, not enough crispness, suitable for young people, while the use of low-gluten flour can be made to make the cookies have a better oral solubility, suitable for the elderly and small children.

Steps to make a cake:

1, separate the egg yolks and egg whites, and put them into a clean bowl without oil or water.

2. Using three chopsticks, add 2 to 3 tablespoons of sugar to the egg whites, add a pinch of salt, and whip in one direction until stiff peaks form.

3. Add the whipped egg whites to the egg yolk mixture in two additions, mixing up and down, do not circle, mix well and then add a second time, until all mixed well; then use a spoon to cut a cross in the cake batter, the other hand at the same time rotating the bowl, so that the cake mixture can be defoamed.

4. Grease the inside of the rice cooker with a thin layer of peanut oil, cover the cooker with the lid and press the cooker switch. When the switch trips, slowly pour the cake batter into the cooker, smooth it out with a spoon, or pinch the pot and shake it a few times to make it flat, then cover the cooker again and press the cooker switch again.

5. Pour in half the amount of creamy egg whites and whisk up and down.

6. After the cooking switch jumps again, wait for about 15-20 minutes, and then press it again; after the third trip, open the lid after about 20 minutes, and the cake will be ready to cook.