Detailed practice:
First step: the eggs out of the refrigerator is not directly use, first put into warm water to soak for 5 minutes, and then wipe the surface clean, so that it can also be sterilized, two birds with one stone.
Step 2: Beat four whole eggs in the basin, add a little rice vinegar to get rid of the fishy flavor of the eggs, but also to help whipping.
Step 3: Whisk the egg whites and yolks first, add 60 grams of sugar at once, and then whip continuously on medium-low speed, or you can put a pot of warm water under the basin.
Step 4: The whipping state is very important, keep beating until the color is white, the egg droplets will not disappear immediately, like this effect need to play a few minutes.
Step 5: Sift in 100g of low gluten flour at once.
Step 6: Turn the version evenly, this technique is also very important, is like this while turning the basin, while mixing.
Step 7: Add 30 grams of corn oil to the bowl, 40 grams of milk, and stir with an egg whisk for two seconds to mix well.
Step 8: Then pour into the previous egg batter in three installments, each time mixing well and continue to pour again, the same mixing techniques, and finally get the batter smooth and thick on it.
Step 9: Pour the batter into the rice cooker from a high place, select the cook button, cover the air vent with a damp towel, heat and keep warm for 40 minutes.
Step 10: Our rice cooker steam cake is ready, look at the bulging effect, many people open the rice cooker is collapsed, the main reason is that the egg batter is not whipped, of course, in the flap will be defoamed, and secondly, add the flour flap out of the question, it must be like frying the flap. Next we remove the pan to cool slightly for a while, and the inverted cake will come off.
We pour out to see the effect, the bottom is golden brown, bulging, can be used to directly decorate the raw cake, press with your hand will not have rustling sound, and not sticky.
Cutting the interior is very soft, but not wet, not collapsed and will not fall out of the skin, fluffy elasticity is particularly good, this method does not have to split the eggs, the success rate is higher, the oil and sugar have been done to reduce the amount of oil and sugar to the children and the elderly as a breakfast is particularly good, like a sponge, each bite is very soft, super tasty.