Main ingredients low gluten flour moderate egg 4

Seasoning salad oil moderate sugar moderate milk moderate

Rice cooker cake

Egg yolk paste cut and mix the practice:1. Crushed egg yolks, add the sugar mixing melting

2. Add salad oil mixing

3. p>3. Add milk and mix well

. Add the low-flour mix, mix completely, ready to mix with the egg white batter

Egg white whipping practice:1. 7 inch chiffon: 4 eggs, 100 grams of low-flour, 80 grams of granulated sugar, 45 grams of milk, 45 grams of salad oil

2. Containers for egg whites must be free of oil, water and yolks, and the head of the beaters wiped dry. The egg white with a low speed to fish-eye bubbles add 20 grams of sugar, continue to beat

3. Beat to the soap bubble look and then add 20 grams of sugar, continue to beat

4. Beat to the emergence of lines and then the third time to add sugar, continue to beat, and then high-speed beat

5. This is the state of the grain, continue to beat down the right angle can be pulled up to be curved, that is, the wet foams, and then continue! beat down

6. beat to this state is the state of dry foam, pull up the right angle does not bend, well played

protein egg yolk mixed with baking practice: 1. take the egg white paste 1/3 mixed into the yolk paste, left and right back and forth, do not turn around mixing

2. and then take 1/3 of the egg white paste into the mix

3. will be all the mixing, will be the rice cooker to press the cook button Pour the batter into the inner pot and gently knock it on the countertop for a few minutes to vent the air. If you don't have a non-stick pan, put some oil on the wall before pouring, butter is better

5. Put it into the rice cooker, put the lid on, press the cook button, after a few minutes it will automatically jump to keep warm, and then put a wet towel over the air vent. After 20 minutes, remove the towel, and then press the cook button, and then jump to keep warm, and then cover with a wet towel, and then after 20 minutes you can open to see if there is cooked

6. 1 toothpick inserted, pulled up to see no sticky thing is baked. Instead, cover and simmer for another 10 minutes

7. Baked cake without inverted, the top is light in color, after cooling itself will shrink. Automatically detached from the gallbladder wall, this time inverted to the plate, you can eat, with the wall part are golden brown, more tender than the oven to be more fragrant

Cooking tips for the first time with a rice cooker to do the cake can be successful secret:1, the flour must be sifted, otherwise there will be large particles.

2, after the protein yolk separation, do not mix the yolk in the protein. Sheng egg white basin to ensure that no oil and water, or do not beat, the egg can not be just out of the refrigerator. Egg white is usually easiest to whip at 20 degrees.

3, egg white whipping is the key to success. The egg white is divided into 5 steps: A. Fish-eye foam: Use a whisk to beat the egg white until it is fish-eye foam, add 1/3 of the granulated sugar.

B. Coarse foam: Continue beating until the whites begin to thicken and form coarse foam, then add 1/3 of the sugar. Continue whisking.

C. Ripples appear on the surface: When the egg whites are thicker and the surface appears to be rippled, add the remaining 1/3 of the sugar.

D, wet foam: continue to beat, the egg white can pull out the curved tip, has reached the degree of wet foam.

E, dry foam: continue to beat, the egg white can pull out a short upright sharp corner, it shows that it is well beaten.

4, the speed of beating egg white is from the beginning of the low speed to later high speed. This also allows for better whipping. Adding a little bit of cream of tartar or a few drops of lemon juice to the egg whites can also help with whipping. Check that you don't have any water on your whisk, you definitely won't be able to whip with water.

5, the two batters mixed together when you must not turn around Oh, otherwise it will disappear bubble. The first thing you need to do is to mix it up and down, back and forth, and you're good to go.

6, poured into the cake mold, the end of the end of a few light buckle, you can discharge the batter in the gas.