I. Materials

Ingredients: 4 eggs, 80g fine sugar, 30g salad oil, low-gluten flour 120g.

Accessories: 4 grams of salt, 2 drops of vanilla extract and 30 grams of water.

Second, practice.

1. Eggs are beaten in a basin.

2. Pour in salt and sugar and stir at high speed with an egg beater. Remember, you must put sugar and start beating as quickly as possible, otherwise the yolk will not be sent away when it is wrapped in sugar.

3. The egg liquid and sugar are stirred to about 5 times of the original, and the color is white. Scratching the lines with an egg beater will not disappear immediately, indicating that the cake liquid has been sent to a very stable state.

4. Sieve the low-gluten flour, pour it into the egg liquid, and stir evenly with an egg beater at low speed. At this time, some cake liquid will defoam and its volume will become smaller.

5. Put the water and oil in another basin for later use.

6. Take a tablespoon of cake liquid and mix well with water and oil.

7. After stirring evenly, the cake liquid at this time is very smooth and delicate.

8. After mixing, add two drops of vanilla extract and stir well.

9. Pour the cake liquid into the rice cooker.

10. Plug in the plug, press the function key to select the cake program, and click Start. The program defaults to 50 minutes.

1 1.45 minutes or so can turn on the rice cooker, and turn it off if the bottom is brown.

12. after pouring out, let it cool and cut into pieces.