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2. Break the egg yolk with an egg beater first, then pour in 40g of corn oil and 50g of pure milk, stir evenly, and then add 90g of flour, stir in a "Z" shape to prevent the flour from gluten, and stir into a delicate egg yolk paste;
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3. Beat coarse bubbles in the egg white with electric egg beater high speed, add 2 drops of white vinegar, the white vinegar can remove the fishy smell of the egg, add 60g of fine sugar into the egg white in three times, add 20g of fine sugar for the first time, then add 20g of fine sugar for the second time, beat the white foam with more delicate lines with electric egg beater high speed, and add fine sugar for the third time, and beat the protein paste with small bubbles with a low speed in an egg beater until it stands in the protein paste with chopsticks.
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4. After the egg white is beaten, it is added into the egg yolk for three times, and the egg white paste is gently stirred evenly in one direction after each addition, so that the egg white paste and the egg yolk paste are evenly mixed to present a delicate and shiny cake paste;
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5. The inner container of the rice cooker is preheated in advance, and a layer of corn oil is evenly brushed on the bottom of the cooker;
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6. Pour all the cake paste into the pot, pick up the inner container and bounce it, so that the big bubbles in the cake paste will not have too many pores. Press the cake button to cook for 50 minutes, and then simmer for 20 minutes after the power is cut off, so as to avoid shrinking caused by the rapid cooling of the cake. If you don't have the "cake" function, you can use the cooking function, and it will automatically jump to the heat preservation gear in about 3 minutes. At this time, cover the vent with a towel and keep the temperature for 20 minutes. If you can't lift the lid halfway, press the cooking button again until you jump to the heat preservation button and stew for 20 minutes. When chopsticks are inserted, it means that they are cooked. Different rice cookers have different time and firepower. Please adjust the time according to the actual situation of rice cookers.
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7. After the time is up, take out the inner container of the rice cooker and invert it on a clean chopping board. The inner wall of the rice cooker is non-sticky. After inverting it for about 10 minutes, the cake will be automatically demoulded, and there is no need to do it at all. The rice cooker version of the cake tastes more moist and soft, and it melts in the mouth. It must be very popular with children at home.
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