The first recipe

Ingredients: 150 grams of flour, 150 grams of sugar, 100 grams of butter, 50 ml of milk, 3 eggs.

Put the egg whites Separate from the egg yolks, add sugar (two-thirds of the total sugar) to the egg whites. You can add the sugar in one go, but I added it in three times. Beat evenly in one direction. To beat the egg whites into white foam, turn it upside down. Only if it doesn’t flow out. The reason the cake doesn’t rise well is because the egg whites are not beaten enough. It is recommended to use a whisk!

Add sugar and milk to the egg yolks and mix well, then add the melted butter. Stir well again.

Put the flour into the well-mixed egg yolk paste. Because the egg yolk paste is relatively small, I add it in several times.

Put the flour and egg yolk paste prepared above. Add the egg whites and mix well. Preheat the rice cooker and apply oil (I left a little bit of the melted butter for coating the pan). Pour the prepared cake liquid into the pot and press the cooking button. It will jump to the keep warm position in less than 5 minutes. Let it keep warm for half an hour, then press the cooking button, and then jump to the keep warm position.

The second recipe

Make cake in rice cooker

Ingredients: 110g flour, 110g sugar (refined sugar, Taikoo brand), 5 eggs (fresh), some butter (the more, the fragrant, Guangming small paper box Pack, cut into more than one-third), 50 or 60 grams of milk. Flour and sugar are 1:1, and other things can be left alone.

1. Sift the flour three or four times.

2. Separate the yolks and egg whites of the eggs

3. Put a little salt in the egg whites (helps to beat them)

4. Beat the egg whites until Turn the egg white basin upside down so that the egg white cannot flow down

5. Take two-thirds of the sugar and add it in three times while beating the egg white

6. Add the remaining one-third of the sugar to the egg yolks, and mix thoroughly with the egg yolks until the color of the egg yolks becomes lighter. 7. Add butter and milk to the egg yolk paste, and stir thoroughly.

8. Slowly add the sifted flour into the above custard (you can add it several times), or stir thoroughly 7

9. Now, pour in the beaten egg whites The batter must be stirred evenly

10. Preheat the rice cooker slightly, apply butter, and pour the batter into it

11. Cover the lid and press Cook

12. Soon (more than 20 minutes), it will jump to keep warm. Leave it alone and keep it for half an hour. Then press Cook again, jump to keep warm and keep it for another half hour. Well, that's about it. If you're not sure, just open the lid and take a look.