3. 1g of sugar;
4. raisins and other flavors can be added with a little, or not.
1. Separate the egg yolk from the egg whites and put them in two large bowls (this method can shorten the beating time and is suitable for manual mixer);
2, 1/3 of sugar is put into egg yolk, and 2/3 is put into egg white;
3. Beat the egg yolk until it is light yellow (generally, it only takes 1 minute);
4. Beat the egg whites until they are creamy (it will take a long time to beat the egg whites until there is no egg liquid in the bowl. This step directly depends on the quality of the cake. If there is egg liquid in the bowl, the cake will not swell and become an omelet);
5. Put the flour (sieved) into the egg yolk, and stir it gently (stirring too hard will make the noodles stiff and affect the quality of the cake). After stirring, you will find that the noodles are all together (without adding water);
6. Put the egg whites into 5 and mix them evenly (you can't use a blender, just scoop them up from the bottom of the bowl by hand, repeat several times and then turn the direction. After about 2 minutes, you will find that the dough in 5 and the egg whites turn into a paste, and it's almost the same);
7. After the egg paste is prepared, you can put a layer of oil in the rice cooker and pour the egg paste in. Cover the lid and press the "cook" button of the rice cooker. I don't know why I jumped to keep warm in about 5 minutes. After waiting for 2-3 minutes, I pressed the cooking button again. After a few minutes, I jumped again. At this time, I can smell the smell of cake. When I open the lid, the surface is light yellow, which is a little longer than the original one. Poke it with chopsticks. If you poke it in, and the chopsticks don't stick egg paste, it will be. Take out the pot, turn it over, and the cake will come down. The bottom should be a little dark.
8. After cooling, it can be decorated with whipped cream. It's OK if you eat it directly!
The ratio of egg, sugar and flour is 2: 1: 1. Make sure to beat the egg whites well.
Method 2 of making a cake with a rice cooker
Three eggs, the egg white and yolk are separated. . Be sure to wipe the water off the bowl with a paper towel.
add three spoonfuls of low-gluten (or medium-gluten) flour, six spoonfuls of milk and two spoonfuls of sugar to the egg yolk. Mix well.
this is the case after mixing, or you can add some baking soda to make it softer. Tests have proved that it is better to add some blending oil to it. )
Step 3: Add a little salt and a spoonful of sugar to the egg white. Use three chopsticks to hit in one direction and hit hard until it becomes white foam (just put one chopstick in and don't fall down).
Step 4: Add the beaten egg whites into the egg yolks twice, and stir them up and down evenly. Failure to circle will destroy the gluten.
step 5: pour some oil into the rice cooker to prevent it from sticking.
preheat the rice cooker for a while and pour in the paste. After two minutes, automatically jump to the heat preservation state, seal the exhaust hole with a towel and keep it stuffy for 2 minutes
Step 5: press the cooking button again and keep it stuffy for 2 minutes.
the air outlet of the rice cooker should be covered with a wet cloth.
not bad. The taste is very mellow, and I personally feel better than the cake shop.