Ingredients: 1 10g flour, 1 10g sugar, 5 eggs, some butter, 50 or 60g milk. In short, flour and sugar must be 1: 1, and I just can't put anything else down.

1, sift the flour three or four times.

2. Separate the yolk and albumen of the egg.

3, put a little salt in the egg white (help hair)

4. Beat the egg white until the egg white basin is inverted, and the egg white will not flow down.

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

6. Pour the remaining one-third of the sugar into the egg yolk, and fully stir with the egg yolk until the color of the egg yolk becomes lighter.

7. Add butter and milk to the egg yolk paste and mix well.

8. Slowly put the sieved flour into the egg custard (it can be put in several times), or fully stir it.

9. Now, pour the beaten egg whites into the lake, and be sure to stir them evenly.

10, preheat the rice cooker a little, butter it, and pour the noodle lake in.

1 1. Cover and press to cook.

12, soon (more than 20 minutes), you will jump to the heat preservation file, leave it alone, keep it for one and a half hours, then press the cooking button, jump to the heat preservation file, and keep it for another one and a half hours, which is almost the same. If you are not sure, just open the lid and have a look. It's okay.

Rice cookers make cakes.

Ingredients: 1, 4 eggs;

2. Low-gluten flour or cake flour 100g (starch10g if there is no ordinary flour in China);

Sugar 100g. (If you use a small number of cups)

3. A little white vinegar, vanilla sugar and lemon oil.

Household appliances: 1, one rice cooker; 2, two small pots; 3. A manual eggbeater.

Practice: 1, put the egg protein and yolk in two small pots respectively (the eggs should be at room temperature, and the ones just taken out of the refrigerator should be at room temperature);

Add sugar 1/3 to the egg yolk and beat the egg yolk until it is light yellow (I usually just stir 1 min. If you put the yolk in warm water, the effect will be better. )

2. Beat the egg white until it is dry and frothy like cream (the egg white can stay at your fingertips for about 5 minutes until there is no egg liquid in the bowl. This step directly determines the quality of the cake. If there is egg liquid in the bowl, the cake will not swell and become an omelet. But you can't beat it either. It's not good to play too long until it looks like cotton. Then, pour the remaining 2/3 sugar into the egg white and gently stir it a few times.

Attention! ! There should be no oil and water in the egg white basin. The manual eggbeater should be clean, and the egg yolk should not be stuck. The egg white should not be mixed with a little egg yolk. These three points are very important, otherwise the egg white will not be beaten well.

3. Put half of the beaten egg white into the egg yolk and stir carefully, so as not to destroy the bubbles of the egg white.

Then put the flour, vanilla sugar and lemon oil into the beaten egg yolk, drop a few drops of white vinegar, and then gently stir evenly (stirring too hard will make the flour gluten and affect the quality of the cake; Vanilla sugar and lemon oil are seasonings and can be omitted; White vinegar is used to remove the fishy smell of eggs. )

4. Put the remaining half of the protein into "3" and stir evenly (do not use a blender, scoop it up from the bottom of the bowl by hand or rubber shovel, and repeat it several times).

5. After about 2 minutes, you will find that the egg yolk batter and egg white are mixed into a paste, and then the cake batter is ready:)

6. Put a layer of oil on the rice cooker. If it is not a non-stick pan, you can spread a layer of oil paper or aluminum foil paper.

Put some nuts such as walnuts and melon seeds in the bottom of the pot.

Pour the cake paste into the rice cooker:).

7. Press the rice cooker to the cooking heating gear, and it will jump to heat preservation in about 5 minutes. Wait for 2-3 minutes before cooking and heating, and then jump after a few minutes (the batter is a little hard, so you can sprinkle some raisins on it). Repeat this for 3-4 times, and you can smell the cake. Open the lid, the surface is light yellow, higher than before. Poke it with chopsticks. )

8, pan, flip, delicious big cake will appear, the bottom should be a little dark yellow, you can also put a little fruit or something on it.