Rice cooker cake

Preparation materials:

1 egg

2.100g of low-gluten flour or cake flour (10g of starch if there is no ordinary flour);

Sugar100g. (If a small number of cups are used)

3. A little white vinegar, vanilla sugar and lemon oil.

Equipment:

1, a rice cooker;

2, two small pots;

3. A manual eggbeater.

Exercise:

1, put the egg white and yolk in two small pots respectively (the eggs should be at room temperature, and those just taken out of the refrigerator should be put in.

Room temperature);

Add sugar 1/3 to the egg yolk, and beat the egg yolk until it is light yellow (generally 1 min is enough. If the yolk is whipped,

Put the small pot in warm water and stir it better. )

2. Beat the egg white, beating it like a creamy dry foam (the egg white can stay at your fingertips for about 5 minutes, and then beat it.

Until there is no egg liquid in the bowl, this step directly determines the quality of the cake. If there is egg liquid in the bowl, the cake will not swell.

Into an omelet. But you can't hit either. It's not good to play like cotton for too long. Then pour in the remaining 2/3 sugar.

Gently stir the egg whites a few times.

Attention! ! There should be no oil and water in the egg white basin, and the manual eggbeater should be clean, with no yolk and no protein.

It's important to mix in a little egg yolk, otherwise the egg whites won't beat well!

3. Put half the beaten egg white into the egg yolk and stir carefully to avoid destroying the bubbles of the egg white.

Then put the flour, vanilla sugar and lemon oil into the beaten egg yolk, drop a few drops of white vinegar, and then gently stir.

Stir gently (stirring too hard will harden the dough and affect the quality of the cake; Vanilla sugar and lemon oil are condiments, so you don't need them.

Add; White vinegar is used to remove the fishy smell of eggs. )

4, put the remaining half of the protein into the "3" and mix well (you can't use a blender, the method is to beat it from the bottom of the bowl by hand or rubber shovel.

Pick it up and repeat it several times)

After about 2 minutes, you will find that the egg yolk batter and egg white are mixed into a paste, and then the cake batter is ready.

Yes

6. Coat the rice cooker with oil. If it is not a non-stick pan, you can spread a layer of oil paper or aluminum foil paper. Put some nuts such as walnuts and melon seeds in the bottom of the pot and pour the cake paste into the rice cooker.

7. Press the rice cooker to the cooking and heating position, and it will jump to the heat preservation in about 5 minutes. After 2-3 minutes, press it again for cooking.

After the rice is heated, it beats again after a few minutes (during this period, when the batter is slightly hard, you can sprinkle some raisins on it), and so on for 3-4 times.

Next time, you can smell the cake. Open the lid, the surface is light yellow, higher than before. Poke it with chopsticks.

By the way, if you can poke it in, the chopsticks are not sticky with egg paste, which means they are cooked.

8, after the pot, turn over, delicious big cake on the stage, the bottom should be a little dark yellow.