Speaking of the method of making cakes, we usually think of an indispensable tool-the oven, but today Xiaobian wants to tell you that the oven is no longer spicy, so the rice cooker in our daily life is fully qualified for the role of the oven ~

raw materials preparation

4 eggs, cooking oil, sweet milk, low-gluten flour, lemon juice and fine sugar.

manufacturing process

1, the egg white is separated from the yolk, and the egg white is put into an oil-free basin.

2. Add 50 grams of cooking oil to the egg yolk, stir well, add 50 grams of sweet milk, stir well, add 90 grams of low-gluten flour, and then stir it to paste, which is called egg yolk paste for short.

3. Here, I will teach you a little coup. Take an anhydrous mineral water bottle, then cut it from the bottom, cut the lower part into thin strips, and then fold the thin strips outside, as shown in the figure. Such a simple eggbeater is finished.

4. Drop a few drops of lemon juice into the egg white, then add fine sugar (20g each time) three times, and stir once every time you add sugar, until it is foamed, which is called protein paste for short.

5. Put part of the protein paste into the egg yolk paste and stir it evenly, which is light yellow, then pour it back into the protein and stir it evenly, which is called cake paste for short.

6. Coat the inner wall of the rice cooker with a layer of cooking oil, pour the cake paste into the rice cooker, shake it left and right for a few times, drive out the bubbles, start the cooking mode, and cease fire in about 40 minutes.

Tips

1, when making egg yolk paste, you must follow the requirements. If you add cooking oil, sweet milk and low-gluten flour at one time, it will easily lead to uneven mixing, and it is not easy to mix evenly.

2. In the whole production process, Xiaobian really doesn't recommend using chopsticks to beat eggs, otherwise you will suffer ~