4 eggs

1g of flour

a little starch

1g of sugar

water

The practice of making cakes with rice cookers

1 Put the egg whites and yolks in two large bowls separately

2 Put 1/3 of the sugar in the yolk and 2/3 in the egg whites

3 Mix the yolks evenly. (This is very fast)

4 Beat the egg whites until the egg whites can stand on the fingertips (it looks like cream at this time, which is very beautiful), hehe, this is a bit laborious. I played for half an hour, but my hands are tired! Of course, I don't use an electric mixer, but it will be quick. (This step is directly related to whether the cake is well made or not, which will affect the quality of the cake.)

5 Put the flour into the egg yolk and stir it gently (don't stir it too hard, it will make the flour gluten, which will be bad and affect the quality of the cake).

6 put the beaten egg whites in 5 and mix well. You can't use a blender in this step, but fish it up from the bottom of the bowl by hand and repeat it several times before turning the direction. It will take 2-3 minutes, when the dough and protein in 5 are mixed into a paste. In this way, the egg paste is ready.

7 Put a layer of oil on the bottom of the rice cooker, and then put the egg paste in. Press the cooking button, and you will jump to the heat preservation in the next few minutes. Leave him alone. Press it again in two minutes. Repeat this several times to smell the rich cake fragrance. Hehe, stick it in with chopsticks at this time if it doesn't stick to the egg paste. (I tried to put something in the button to stop it from jumping, but it was easy to paste the bottom)

8 Just turn off the power. You can also decorate the cake with raisins and so on. Let it cool and you can eat it. But I did eat it while it was hot. Take a big bite and enjoy it.