Steps of making sponge cake in rice cooker

1

Prepare all the materials.

2

Cut the butter into small pieces, boil it over low heat, turn off the heat, and pour in the sieved low flour.

3

This is the batter.

4

Heat the milk to about 6 degrees, add seven egg yolks and mix well.

5

Mix the milk yolk paste with the butter batter and mix evenly to form a slightly thin batter.

6

Add all the sugar to the four proteins in stages and beat until wet and foaming.

7

This is the beaten egg white and the mixed egg yolk paste.

8

Dig 1/3 of the egg whites into the mixed batter and gently stir them up and down evenly.

9

The batter will thicken gradually.

1

Continue to dig 1/3 of the beaten egg whites into the egg yolk paste, and then gently stir them up and down.

11

Mix until smooth and delicate, and use the method of cutting and mixing when encountering protein blocks.

12

After mixing evenly, pour it back into the protein bowl and turn it up and down evenly.

13

oil paper is laid in the inner container of the rice cooker, and after the batter is poured, the big bubbles are shaken out and then the electricity is plugged in.

for a 14

45w ordinary rice cooker, press the' cook' button, jump to' keep warm' and keep warm for about half an hour, and then repeat this twice.

15

Look at the inside ~~

16

Cut small pieces ~ ~ Taste tips slowly

1. The last time I pressed the cake surface, I didn't think it was good to add it. It seems that this amount is more suitable for a 65W pot. I used the wrong pot and it took a long time ~ ~ Fortunately, the cake was not put on hold.