How to make cakes in a microwave oven

1. Tools:

1. A rice cooker

2. A hand mixer ( Electric ones are better)

3. Two large bowls

2. Materials:

1. 4 eggs

2. 70-80 grams of flour (10 grams of starch is added to it, which can reduce the gluten of the flour. It is better to use cake flour)

3. 70-80 grams of sugar

4. You can add a little bit of raisins and other flavors, or leave it out

3. Production:

1. Separate the egg yolks and whites into two large bowls ( This method can shorten the beating time and is suitable for hand mixers)

2. Put 1/3 of the sugar into the egg yolks and 2/3 into the egg whites

3. Beat the egg yolk until it becomes light yellow (I usually beat it for 1 minute)

4. Beat the egg white until it becomes creamy (beat until the egg white becomes soft in the tip of your hand, this time will take a long time) For a long time, beat until there is no egg liquid in the bowl. This step directly depends on the quality of the cake. If there is still egg liquid in the bowl, the cake will not rise and become an egg cake)

5. Add the flour (sifted) into the egg yolks and stir gently (stirring too hard will produce gluten in the dough and affect the quality of the cake). After stirring, you will find that the dough is all lumped together (don't worry about it, I never No water is added)

6. Put the egg whites into 5 and mix well (you cannot use a mixer. The method is to pull it up from the bottom of the bowl with your hands. Repeat it several times and then turn the direction. After about 2 minutes, You will find that the dough in step 5 has turned into a paste with the egg whites, and it is almost ready)

7. After the egg yolk is ready, you can apply a layer of oil inside the rice cooker and put it into the rice cooker. Pour in the egg mixture. Cover the lid and press the "cook" button of the rice cooker. I don't know why it jumped to keep warm after about 5 minutes. After waiting for 2-3 minutes, I pressed the cook button again. After a few minutes, it jumped to the "keep warm" button. At this time, You can smell the aroma of cake. Open the lid. The surface is light yellow and a little taller than before. Poke it with chopsticks. If it can be poked in and there is no egg paste stuck to the chopsticks, it means it is ready. Take out the pan, flip it over and the cake will come out, the bottom should be a bit dark yellow.

8. After cooling, you can decorate with fresh cream, etc. It’s also OK if you eat it directly!

IV. Description:

The cake does not add any additives. It depends entirely on the swelling of the protein to affect the quality of the cake. The taste is first-class, the ratio is 2:1:1---- gt; Eggs, sugar, noodles, be sure to beat the egg whites thoroughly