Some baby moms have also started a round of friends crazy sunshine food. For the vast majority of the mountains of food to cakes, steamed buns, small dumplings. But the author is not very good at making buns, because every time you pinch the folds of the buns ended in failure, so you can only challenge to make homemade cakes. Of course, today's homemade cake is also learned from a baby mama in my circle of friends. The process is so simple that even a novice can succeed in one go. The finished cake is soft and delicate, not collapsed, sweet in flavor and perfect for children. Then the author will share with you the detailed cooking steps of this cake, hope you like it.

Raw materials: 200g of low gluten flour, 2g of yeast, 4-5 eggs, 100g of pure milk, 40g of cooking oil, 30g of sugar. Step 1: First, we divide the egg whites and yolks into two bowls, then pour the plain milk and cooking oil into the bowl with the yolks and whisk well. Basically just whisk until it looks like the picture below.

Step 2: Prepare a sieve and sift the low gluten flour into the bowl to make the cake creamier and softer. Then prepare 10ml of warm milk to melt the yeast and pour it into the bowl and mix well until it looks like the picture below. For this step, because it's cold now, it's best to melt the yeast first, then pour it into the flour and stir it together so that the cake can ferment on its own as it heats up, and a more complete fermentation will create the honeycomb texture of the final cake. If it's summer, it's not necessary, just add yeast. But the most important part of this step is to stir until there isn't a speck of flour.

Step 3: Divide the sugar into thirds and add it to the egg whites. The first addition of egg whites should be frothy, the second and the last should be beaten without crumbling. The finished product is also known as meringue. Step 4: Divide the meringue into two parts and add them to the whisked egg yolk batter until well mixed. Try not to mix clockwise or counterclockwise, but irregularly from top to bottom so that the yolks and whites can mix better.

Step 5: Brush a layer of cooking oil on the bottom and around the rice cooker. The purpose of this step is to release the mold and prevent the cake from sticking to the bottom of the pan. Step 6: Pour the mixed cake batter into the pan, then shake the rice cooker a few times to expel the gas in the batter, and then start the rice cooker's Steam Egg Cooker mode. There is time to schedule this according to the power of your rice cooker. After all, there is now a steam cake mode.

1. For the bowl containing egg yolks and egg whites, it must be free of oil and water, so that no water is added to make the cake become soft and delicate.2: The egg yolk batter must be made into the naked eye can not see the powder, the finished batter must be similar to the sesame paste; as for the egg whites baking, in several times to add sugar is a step that must be mastered.3: Stirring the yolks and egg whites of the process must be from the top to the bottom of irregular mixing, so that the two are uniformly blend; before pouring the batter into the rice cooker, be sure to brush the bottom of the rice cooker with oil to prevent the cake from sticking to the bottom and to facilitate subsequent demolding.