Little knowledge of life-about making cakes with rice cookers

The first prescription

Ingredients:150g flour,150g sugar,100g butter, 50ml milk and 3 eggs.

Separate the egg white from the egg yolk, and add sugar to the egg white (two thirds of the total sugar) at one time, but I add it in three times and stir it evenly in the same direction. Just beat the egg white into white foam and don't flow out. The cake is not good because the egg whites are not beaten enough. It is recommended to use an eggbeater!

Add sugar and milk to the egg yolk and stir well, then add melted butter and stir well.

Put the flour into the yolk paste, because there is less yolk paste, so I added it several times.

Add the flour and egg yolk paste prepared above to the egg white and stir well. Preheat the rice cooker and coat it with oil (I saved a little coating from the melted butter). Pour the cake liquid into the pot and press the cooking button. In less than 5 minutes, it will jump to the heat preservation file, let it keep warm for half an hour, then press the cooking button and jump to the heat preservation file.

The second prescription

Rice cookers make cakes.

Ingredients: flour 1 10g, sugar 1 10g (refined granulated sugar, Taikoo brand), 5 eggs (fresh), some butter (the more fragrant, it should be packed in a brightly colored paper box and cut by more than one third), and 50 or 60g of milk.

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 batter, and be sure to mix them evenly.

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

1 1. Cover the lid and press it 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, open the lid and have a look.

Personally, I like the second prescription.

HOHO~~ because I didn't succeed when I first wrote the first prescription.

The second prescription succeeded the first time.

So I prefer the second one.

Although the composition is relatively simple.

But we must not be careless in this step of beating eggs.

I hit it with an eggbeater.

The first prescription didn't succeed because I didn't send it away that time.

If you really can't buy an eggbeater,

Just hit it with the square ends of four chopsticks for half an hour ~

And the mouth of the egg container must be big.

Protein's exposure to the air helped kill protein.