Matcha cake rice cooker version of the practice

Main ingredients: 3 eggs, 75g of plain flour, matcha powder 6g, half a slice of cheese Accessories: baking powder moderate amount, salad oil moderate amount, the right amount of honey, 50ml of water, 45g of sugar

Practice steps 1. mix the flour and matcha powder sifted once

Practice steps 2. put half a slice of cheese in a cup, add the right amount of honey

Practice Step 3. Add 50ml of hot water, fully dissolved

Practice Step 4. Separate the egg whites and yolks in two containers without water and oil

Practice Step 5. Beat the yolks well, add the cheese water, and beat well

Practice Step 6. Sift the mixture, a little bit at a time

Practice Step 7. Step 7: Mix well

Step 8: Add a spoonful of sugar, a pinch of salt and 1-2 drops of vinegar to the egg whites, and start whipping the egg whites

Step 9: Add sugar again when you get to the halfway point of the process, and add three times in total

Step 10: Beat the egg whites until the chopsticks can be inserted into them and they do not fall down. >Practice step 15. Cover the vent hole of the rice cooker with a damp cloth, press the cook button, wait for the jump to keep warm, maintain about 30 minutes, then press the cook button, wait for the jump to keep warm in the maintenance of 10-15 minutes can be

Practice step 16. This time take a toothpick and insert it into the cake to see if there are debris on the toothpick when pulling it out. If the toothpick is clean, then the cake is completely ready. If the toothpick is stained with debris, then bake for a while longer

Tips

1. Flour must be sifted

2. The containers for the yolks and whites of the eggs must be waterless and oil-free

3. The whipping of the whites of the eggs must be thorough or the texture of the cake will be sticky when baked out

4. When you add the whipped egg whites to the matcha paste, make sure you don't mix it in a smooth manner, either by cross-mixing or stirring it from bottom to top like stir-frying