I think this is very simple~~I wish you success~~~~~~ Rice cooker cake preparation materials: 1. Eggs 2. 100 grams of low-gluten flour or cake flour (if there is no ordinary flour, add 10 grams of starch); 100 grams of white sugar

.(If you use a cup, it will be a very small cup) 3. A little white vinegar, an appropriate amount of vanilla sugar and lemon oil.

Utensils: 1. One rice cooker; 2. Two small basins; 3. One manual egg beater.

Method: 1. Put the egg whites and egg yolks into two small basins respectively (eggs should be at room temperature, and those just taken out of the refrigerator should be brought to room temperature); Put 1/3 of the sugar into the egg yolks, beat the egg yolks, and stir into

Light yellow is enough (usually just stir for 1 minute. If you put the egg yolk in a small bowl in warm water, the effect will be better.) 2. Beat the egg whites until they become creamy and dry.

It takes about 5 minutes to beat until there is no more egg liquid in the bowl. This step directly determines the quality of the cake. If there is still egg liquid in the bowl, the cake will not rise and become an egg cake.

It cannot be beaten, otherwise it will become cotton-like if the beating time is too long.) Then pour the remaining 2/3 of the white sugar into the egg whites and stir gently for a few times.

Notice!

!

There should be no oil or water in the basin where the egg whites are placed. The manual egg beater should be clean and there should be no egg yolk stuck on it. There should not be a little bit of egg yolk mixed into the egg whites. These three points are very important, otherwise the egg whites will not be beaten well!

3. Put half of the beaten egg whites into the egg yolks and stir carefully so as not to destroy the bubbles in the egg whites.

Then add an appropriate amount of flour, vanilla sugar, and lemon oil into the beaten egg yolks, and add a few drops of white vinegar, and then stir gently (stirring too hard will cause gluten in the dough and affect the quality of the cake; vanilla sugar and lemon

The oil is for seasoning, so you don’t need to add it; the white vinegar is to remove the fishy smell of the eggs.) 4. Add the remaining half of the egg whites into “3” and mix well (you cannot use a mixer, use your hands or a rubber spatula to remove the egg whites).

Lift the bottom of the bowl upward and repeat several times) 5. After about 2 minutes, you will find that the egg yolk batter and egg white have melted together and become a paste. At this time, the cake batter is ready.

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

Put some dried fruits such as walnut kernels and melon seeds at the bottom of the pot, and pour the cake batter into the rice cooker.

7. Press the rice cooker to the cooking and heating setting. It will jump to the keep warm setting in about 5 minutes. After waiting for 2-3 minutes, press the cooking and heating setting again. After a few minutes, it will jump again (wait until the batter becomes slightly hard).

You can sprinkle some raisins on top), repeat this 3-4 times, and you can smell the aroma of cake. Open the lid, the surface is light yellow, and it is taller than before. Use chopsticks to poke it. If it is

If you put it in and there is no egg paste stuck to the chopsticks, it means it is done.

8. Take it out of the pan and flip it over. The big and fragrant cake will appear. The bottom should be a little dark yellow.

How to beat egg whites 1. First check the tools you use to beat egg whites. The basin and egg beater must be clean and free of oil and water, otherwise it will increase the difficulty of beating egg whites.

2. Now let’s beat the egg whites!

First add a small spoonful of salt to the protein bowl, which is very helpful for beating the protein!

Start beating...beat until the egg whites are foamy. This only takes 1 minute.

3. Now you can add 1/3 of the granulated sugar you prepared into the egg whites, and continue beating... until the egg whites form relatively uniform bubbles. At this time, the egg whites are still watery.

This may take 3 minutes.

4. Add 1/2 of the remaining sugar, beat until the egg whites turn white, watch carefully!

At this time, thin bubbles can still be seen in the egg white, but it has become semi-liquid.

If you are making angel food cake or chiffon cake, it will look like this.

This seems to be called "wet bubble".

At this time, when you stir up the egg whites with an egg beater, big drops of egg whites will flow down.

This takes about 4 minutes.

5. Finally, put all the remaining sugar into the basin. In one word: after beating very quickly, your hands will feel a little heavy, and the egg whites have turned into semi-gelatinous form. After beating for a while, you can mix the egg whites as you like.

If it is sown into the corner of the pot, it will not flow.

This is called "dry soaking" and is most suitable for making sponge cakes.

Two minutes is enough!

Okay, 10 minutes later you have a successful egg white.