Ingredients: 120 grams of low-gluten flour, 4 eggs, 60 grams of white sugar, 30 grams of fresh milk, 50 grams of aluminum-free baking powder, 1 gram of lemon juice, a few drops of lemon juice. Method: Use an egg separator to separate the egg yolks and whites into different containers (egg

You can freeze it in the refrigerator to facilitate separation).

Egg whites should be poured into an oil-free and water-free container for whipping. Add a few drops of lemon juice to the egg whites and beat until thick (vinegar and lemon juice adjust the PH of the egg whites, making them easy to foam. It is recommended to add them when making homemade cakes.

White vinegar or lemon juice will not affect the color and taste, and can neutralize the strong egg flavor. In other words, in addition to adding lemon juice, you can also add white sugar in three batches and beat until hard foam.

When I lift the egg beater, there will be a very small upright peak. If the egg white foam does not drip, it is considered to be hard foam. (If you don’t have an egg beater, use three chopsticks to beat hard until it forms a foam.

It's like, but it's very tiring, and it may not work even after a lot of effort). Beat the egg yolks well, then add the salad oil and milk and mix well. Pour the sifted flour into the egg yolk paste and mix well (if not sifted)

, the flour will be in the form of small particles, which is not conducive to mixing). Pour one-third of the whipped meringue into the egg yolk paste basin, and use a plastic spatula to cut and mix in an irregular manner or stir in a sea-dough style.

(Be sure not to stir in circles, otherwise the egg whites will defoam). Finally, pour the remaining batter into the remaining two-thirds of the meringue container, and mix evenly with a plastic spatula or a Haidilao moon style.

Place oily paper at the bottom of the pot. You can place more layers of oily paper to prevent the cake from scorching at the bottom. Here I put 4 layers; press the cooking button and preheat the pot first (if you don’t have oily paper, you can put a little oil on the bottom of the rice cooker.

). After preheating, pour in the batter and tap the rice cooker a few times. The purpose is to prevent the cake from steaming with too many air holes. Press the cooking button and it will jump back after two or three minutes.

In the keep warm state, we ignore it and cover the air outlet with a wet towel; after keeping warm for 5 minutes, press the cooking button again; after jumping back to the keep warm state, press it again after 10 minutes, and then jump back to the keep warm state again.

After 10 minutes, insert a toothpick. If there is nothing stuck on the toothpick, it means it is cooked. If the toothpick is wet and brings out some cake foam, or if you feel that the skin of the cake is not dry enough, press the cooking switch again.

Take it out of the pan after ten minutes. After taking it out, turn it upside down to cool, unmold it, cut it and enjoy~! (The cake must be turned upside down, otherwise it will collapse).