Materials

Eggs, 5 low-gluten flours, 85g

Yogurt, 2g salad oil, 4g

White sugar, 7g (48g added to egg white, and the remaining 22g added to egg yolk)

Ingredients

White vinegar, Jamlom

How to make a rice cooker cake

1.

2. Break the egg, and put the yolk and egg white into different pots (the pot for putting the protein must be water-free and oil-free).

3. Drop a few drops of vinegar into the egg white. When the egg white is beaten into a fish's eye bubble shape with an egg beater, add 1/3 of white sugar.

4. Continue to beat in one direction, and add the remaining white sugar twice to dry the egg whites. When you lift the eggbeater, you can pull out the sharp corners.

5. Add the remaining white sugar to the egg yolk and gently break it up with an egg beater.

6. Add salad oil and mix well.

7. Add yogurt and mix well.

8. sift in the flour.

9. Gently mix evenly with a rubber knife.

1, take 1/3 of the protein and put it in the egg yolk paste, and mix well by turning the bottom up.

11. After mixing evenly, pour all the egg yolk paste into the egg white bowl.

12. Stir well in the same way until the egg white and yolk paste are completely mixed.

13. Take Jamlom salad oil and evenly spread it on the inner wall of the rice cooker.

14. Pour in the mixed cake paste and smooth it.

15, and gently shake twice to shake out the big bubbles inside.

16. Put it into the rice cooker, cover it and press the cooking button.

17. After a few minutes, the rice cooker will automatically switch to the heat preservation button, and then cover the air outlet with a wet cloth.

18. Continue to press the cooking button until it jumps to the heat preservation button again, and continue to cover it for 2 minutes. At this time, you can open the lid and insert it with a long bamboo stick. When you pull out the bamboo stick, it will be cooked without sticking the cake paste.