2. Don't draw a circle when the egg yolk liquid and egg white are mixed. Stir quickly, otherwise it will defoam and the cake will collapse.
It's better to take out the cake later and cook it in the oven. After the mold is finished, you should reverse the mold (to prevent the mold from collapsing), but you use a rice cooker, so you can't reverse the mold, so you can only try again after a while.
Rice cookers make cakes.
Ingredients: flour 1 10g, sugar 1 10g (refined granulated sugar, Taikoo brand), 5 eggs (fresh), some butter (the more fragrant, it should be packed in a brightly colored paper box and cut by more than one third), and 50 or 60g of milk.
1, sift the flour three or four times.
2. Separate the yolk and albumen of the egg.
3, put a little salt in the egg white (help hair)
4. Beat the egg white until the egg white basin is inverted, and the egg white will not flow down.
5. Take two-thirds of the sugar and put it in three times in the process of beating the egg white.
6. Pour the remaining one-third of the sugar into the egg yolk, and fully stir with the egg yolk until the color of the egg yolk becomes lighter.
7. Add butter and milk to the egg yolk paste and mix well.
8. Slowly put the sieved flour into the egg custard (it can be put in several times), or fully stir it.
9. Now, pour the beaten egg whites into the batter, and be sure to mix them evenly.
10, preheat the rice cooker a little, butter it, and pour the batter in.
1 1. Cover and press to cook.
12, soon (more than 20 minutes), you will jump to the heat preservation file, leave it alone, keep it for one and a half hours, then press the cooking button, jump to the heat preservation file, and keep it for another one and a half hours, which is almost the same. If you are not sure, open the lid and have a look.