Milk powder needs to be washed with warm water. Pure milk is listed online, but I have made cakes with milk powder several times, and the effect is similar
The first ingredient! The four big eggs are usually very small like free-range eggs, maybe five. If there are too many eggs, there will be more moisture in the middle, which will cause the cake to become soggy. The cake will also collapse when it rises, because there is too much moisture inside and there is not too much Organizational support.
For oil, you can use ordinary blended oils. Corn oil is odorless. What kind of oil can you use that will not affect long hair?
Sugar, finer is better.
The milk should be pure and thin, not thick.
You can also make low-gluten flour and medium-gluten flour (the kind of noodles that are commonly used to make steamed buns), but they will be rough and not as easy as low-gluten flour. Don’t use high-gluten starch to make it. Beating egg whites is very tiring. One thing, don’t let the fruits of your labor go to waste.
The second tool, all egg beaters must be clean, oil-free and water-free. Don’t use the egg beater to stir the egg yolks and then beat the egg whites without washing them. This is a mistake in every step. All require cleanliness.
The third separated egg white! yolk! Be careful not to drop the egg yolk into the egg white, which will make it difficult to beat the egg white.
The fourth step of mixing the egg lake, I did not mention the step of sifting the flour. I considered that many mothers did not have everything at home, so I did not say sifting, but I did say to use a hand whisk. Egg Lake, this will not cause gluten, and you can pump fine flour without sifting this step (I have no dictation on the technique. I would like to ask if you can make bubbles by beating full-liquid eggs? That's the technique). If there are gluten, it will not grow. High.
The fifth step is to beat the egg whites. It is easier to beat the egg whites after they are frozen and taken out. The vinegar is added to remove the smell. Those who beat them by hand (the technique is also the same as the egg liquid) will definitely have a harder time. The sugaring process is also important. Check the picture to see what state the sugar will be in. Don’t make your own decisions at that time! After whipping, I don’t know how to get rid of the hard foam, just turn it upside down and it won’t flow. If the egg whites are not whipped properly, they will not grow as high.
The sixth stir! When stirring, be careful not to defoam. Please read the post carefully on how to use the technique. If there is too much defoaming, it will not grow taller.
The sixth rice cooker
You can apply oil on the bottom and pin it on the edge. This will affect your long hair. Old users of rice cookers should watch it. If you really can’t press it back, turn off the power and plug it in again. , time is unlikely to be too long. Some mothers ask if electric pressure cookers can cook? Take a look at the instructions for your own electric rice cooker. It seems that there is a button for making cakes. Read the instructions for how many minutes to cook. When done, turn off the power and turn it upside down and let it cool before eating to avoid getting burned.
Finally, please make it carefully and be patient.
Ingredients
Eggs
4 big ones and 4 small ones. 5 pieces (260 grams)
Low gluten flour
145 ml (85 grams) of milk bottle
Pure milk
60 ml ( 50g)
Corn oil
60ml (50g)
Coarse sugar
125ml (80g)
White vinegar
3 to 5 drops
Step 1
Usually 4 ordinary foreign eggs, five smaller ones, of course you need It's better to have a reputation.
Cake flour, 140 ml. I measured this with a baby bottle. You can also use a baby bottle to measure it more accurately.
Pure milk 60 ml
Corn oil 60 ml
Coarse sugar 125 ml
The entire feeding bottle must be clean.
Step 2
Take a basin (first make sure the basin is clean. This basin can be smaller than the rice cooker, not too small)
Pour the milk and oil together and stir until there is no heavy oil.
Step 3
Then separate the egg yolk and egg white. In fact, it is easy to separate without a separator.
Put the egg yolk into the milk basin, and the egg white into another basin (first make sure the basin is clean and there is no water)
Be careful not to let a drop of the egg white flow into the egg yolk, but mix it in It is recommended to start with egg yolk.
Separate the egg whites and refrigerate them for ten minutes! It's easy to whip up like this. If you don't have all the tools and need chopsticks to whip it up, it's best to put it in the refrigerator for ten minutes to whip it up faster.
Step 4
Stir the egg yolks, milk and oil to combine, then add about 20 grams of soft sugar, the amount does not matter.
Step 5
Pour in the cake flour
Step 6
Stir until it becomes fluid.
There must be The hand-beater is easier to pump. There will be no tendons when you pull it out. It will be in pieces and you have to crush it. Buying this hand-beater has a lot of uses.
Step 7
When the egg yolk is ready, put it aside and cover it
Take out the egg white when the time is up. There will be some ice on the side. Cover it with a dry towel or paper towel. Wipe it dry and add a few drops of white vinegar! If you don’t have white vinegar, a few drops of lemon will do, but two or three drops will do.
Step 8
Now beat the egg whites. I used an egg beater. If you don’t have chopsticks, you can use chopsticks. How to beat them downstairs.
Put the sugar until it is fish-eye-shaped, even if there are bubbles, so the sugar is soft. You can also add it in two times.
Step 9
Then beat again until stiff peaks appear, see picture
Step 10
After the egg whites are beaten, take three into the egg yolk bowl and stir briefly. It can be used for cooking. If you don’t have any tools here, you can use a rice cooker.
Step 11
Then pour all the egg yolks into the egg yolks. There are so many, so first I asked not to make the pot too small.
Step 12
Now stirring is also key! After stirring gently!
You can use the fishing method. I use my own method. My method is to let yourself imagine that there are a bunch of bubbles in front of you. What method will you use to make them dissolve without bursting? Imagine it yourself
Of course, if you really can’t think of it, just read the words.
Maybe use zigzag stirring, turning, and stir-frying techniques.
Step 13
Pour it into the preheated rice cooker at this time (you can apply a little corn oil on the bottom of the pot, but do not apply it on the sides, as this will affect the length and height of the cake) Shock twice.
I didn’t apply any oil! I just bought a non-stick rice cooker.
Step 14
Put in the rice cooker and press the cook button for 20 minutes, then jump to keep warm for 20 minutes! It can also be half an hour.
My rice cooker takes a long time to cook, so I cooked it for half an hour and kept it warm for 25 minutes.
Remember to cover the hole with a damp towel.
Step 15
When the time is up ~ buckle it upside down, tap it and it will fall out! I didn’t put any oil on the bottom of the pan.
Step 16
Cut.
Tips
Careful, careful, more careful ~ you will succeed.