Cooking cakes with rice cookers: 1, 4 eggs,100g low-gluten flour or cake flour (without ordinary flour and10g starch); Sugar100g. 3. White vinegar with a little vanilla sugar and lemon oil. Suitable appliances: 1, rice cooker; 2, two pots; 3, manual egg beater: 1, do not put two pots of egg white and yolk (eggs should be taken out of Wengang refrigerator and placed at room temperature); Add sugar 1 3 to the egg yolk and beat the egg yolk until it is light yellow (I usually beat the egg yolk1min, and it is more effective to put warm water in the egg yolk basin). 2 Beat the egg white until the cream is dry and frothy (the tip of the egg white can stand for about 5 minutes, and there is no egg liquid in the bowl, which directly determines the quality of the cake. The egg liquid in the bowl makes the cake swell. Pour in the remaining 2/3 sugar and stir a few times.

Pay attention to the oil in the protein bowl, and the sailor eggbeater should be clean and sticky. Egg yolk protein can be mixed with a little egg yolk. There are three important points. Otherwise, the egg white should be beaten: 3. Beat the egg yolk and stir it to destroy the instant noodles, vanilla sugar and lemon oil. Add egg yolk and drop a few drops of white vinegar and gently stir evenly (vigorous stirring will affect the quality of the cake; Vanilla sugar lemon oil seasoning is not added; White vinegar can remove the fishy smell of eggs. Add the remaining half of the egg white into 3 and stir well (scoop the bottom of the bowl several times with your hand or rubber shovel) 5. About 2 minutes, I found that the egg yolk batter protein melted and the variant batter cake batter was ready:)

6. Stick the oiled rice cooker on the pot, spread oil paper or aluminum foil paper, put some walnuts and dried cake paste on the bottom of the pot and pour it into the rice cooker:) 7 The surface of the pot cover is light yellow and higher than the original, and there is no egg paste on the chopsticks, which means it is cooked; )