[Lazy version of the rice cooker cake] before reading everyone's practice, because I cook the amount of time has been when by feeling, so it is not good to determine the exact amount.
- Preparation of ingredients -
Eggs 4, low gluten flour, milk, sugar, lemon
- Steps -
1. Separate the egg yolks into a larger bowl for the next step. There should be no water, oil or yolk residue in the bowl for the egg whites, it must be 100% clean. The best way to whip the egg whites is to use the criss-cross method, so that the egg whites are fully integrated with the air, whipping the egg whites can not be stopped, it is recommended that you buy an electric whisk, beat out the bubbles when adding sugar until the egg whites into a creamy consistency, the basin is inverted, stay out of the stuff on the proof of the success of the whipping
2. Pour it into a paste containing egg yolks, sugar and milk.
3. The egg whites into the egg yolk paste in three parts, note that is mixed, not stirred, from the bottom to the top, the cross method of a bit of a feeling of dumping, with a plastic texture of the rice cooker spatula spatula, can not be afraid of the bad whipped egg whites
4. Pre-heating the rice cooker in a layer of oil in the rice cooker, in order to facilitate the drag mold, pouring in the cake batter and then gently shaking. Turn on the cooker until it jumps to keep warm, and repeat the action, jumping faster and faster during this period, until the cake is molded.
5. If it's hard to unmold the rice cooker, place it upside down on a sheet pan, wrap the bottom of the cooker with a cold cloth, and pat it down a few times. As I made it at night, I simply added a slice of fruit