Some treasure moms have also started a round of friends circle crazy drying food. For most delicacies, cakes, steamed buns and steamed buns are the main products. But the author is not good at making steamed buns, because every time he pinches the folds of steamed buns, he ends in failure and can only challenge homemade cakes. Of course, today's home-cooked cakes are also learned from a treasure mother in my circle of friends. The process is simple, and even beginners can succeed at one time. The finished cake is soft and delicate, does not collapse, tastes sweet, and is very suitable for children to eat. Then I will share with you the detailed cooking steps of this cake. I hope you like it.

Raw materials: low-gluten flour 200g, yeast 2g, 4-5 eggs, pure milk 100g, edible oil 40g and sugar 30g. Step 1: First, we divide the egg white and egg yolk into two bowls, then pour the pure milk and cooking oil into the bowl with egg yolk and stir well. Basically, it is mixed into the picture below.

Step 2: Prepare a sieve and sieve the low-gluten flour into the bowl to make the cake more delicate and soft. Then prepare 10 ml warm milk to melt the yeast, then pour it into a bowl and stir it evenly until it looks like the picture below. For this step, because the weather is cold now, it is best to melt the yeast first, then pour it into the flour and stir it together, so that the cake can ferment itself during the heating process, and the fermentation is more comprehensive, which can form the honeycomb texture of the final cake. If it is summer, it is not necessary. Add yeast. But the most important thing in this step is to stir until there is no flour.

Step 3: Divide the white sugar into three parts and add it to the egg white. Add egg white for the first time to foam, add it for the second time, and add it for the last time to break. The finished product is also called protein cream. Step 4: Divide the meringue into two parts, and add them into the stirred egg yolk batter respectively until they are evenly mixed. Try not to stir clockwise or counterclockwise, but stir irregularly from top to bottom, so that egg yolk and protein can be better mixed.

Step 5: Brush a layer of cooking oil on the bottom and around the rice cooker. The purpose of this step is to remove the mold and prevent the cake from sticking to the bottom of the pot. Step 6: Pour the mixed cake batter into the pot, then shake the rice cooker several times to exhaust the gas in the batter, and then start the egg steaming mode of the rice cooker. Time can be arranged according to the power of your own rice cooker. After all, there is a steamed cake mode now.

1. For the bowl containing egg yolk and egg white, it must be oil-free and water-free, so that the cake can be soft and delicate without adding water. 2: Egg yolk batter must be made into invisible powder, and the finished batter must be similar to sesame paste; As for egg white baking, adding sugar many times is a necessary step. 3. The process of stirring egg yolk and egg white must be stirred irregularly from top to bottom, so that the two are mixed evenly; Before pouring batter into the rice cooker, be sure to brush oil on the bottom of the rice cooker to prevent the cake from sticking to the bottom and facilitate subsequent demoulding.