The method is simple: beat three eggs into egg liquid, add melted butter, flour and yeast, gently stir them into paste, leave them at room temperature for two hours, then steam them on the pot for twenty minutes, and you're done!
Make a cake in the microwave oven
Materials prepared:
Flour 80g baking powder 5g eggs 4 milk 60ml sugar 80g oil a little.
First, the yolk is separated from the protein. Mix flour and baking powder evenly.
Then, mix egg yolk, milk, 40 grams of sugar and a little oil and stir well.
After mixing flour and baking powder, you can stir it a little with an egg beater to eliminate flour particles. Then pour into the egg yolk mixture and stir well.
Then I started to beat the egg whites. Play for a while first, and I see some bubbles. Add 40 grams of sugar, or add sugar twice, and keep beating. ...
Until the protein foam is triggered, it will be fine.
Look at the result of egg yolk mixture and egg white.
Then, add the egg white into the egg yolk mixture for 2 to 3 times, stir it evenly once, and then add it.
After mixing completely and evenly, prepare a microwave oven container with oil around it.
Pour the fully mixed slurry into a container. ...
Remember, when filling the slurry, you must not fill it too full, but leave a certain height for it to expand.
Shake the container filled with powder slurry on the table a few times to drive away the big bubbles. Then you can go into the microwave oven!
If you want to heat evenly, first put a pair of bamboo or wooden chopsticks under it, and then put the container on the chopsticks.
Turn the microwave oven to medium and high-grade firepower for about 5 minutes.
Open in five minutes. If it is not ripe enough, heat it again 1 min.
Take it out after eating and buckle it upside down on the plate.
Rice cooker homemade cake
Ingredients: three eggs, flour, milk, cotton candy, oil;
Making tools: egg beater, two bigger bowls, rice cooker;
Production method:
1. Select three eggs and separate the yolk from the egg white;
2. Put the separated egg whites and egg yolks into two large bowls respectively, and ensure that there is no water and oil in the bowls in advance (wipe the bowls clean).
3. Add a little salt to the egg white bowl to make it easier to beat the egg white, and another function is to improve the sweetness. Put in another spoonful of sugar and beat it hard clockwise with an egg beater (beat it hard with chopsticks without an egg beater). When the color turns white and it's all dogs, add another spoonful of sugar. There is a way to test how good it is: turn the bowl upside down.
This arduous and glorious task was of course completed by the pig-headed husband. This is a tiring job.
4. Next, handle the egg yolk. Put two spoonfuls of sugar, three spoonfuls of pointed flour and six spoonfuls of milk into a bowl with egg yolk, and stir evenly along the direction. There may be a lot of acne, which needs patience to flatten one by one.
5. Add the beaten protein to the egg yolk paste. Please note that you can't add it at one time, but slowly add it in two or three times and mix well. Also note that when stirring, don't stir clockwise like egg white, just stir up and down like cooking, which is the key to the success of the cake.
6. Preheat the rice cooker for 40 seconds, keep the rice cooker dry, and then brush a layer of cooking oil evenly in the cooker. Pour the evenly stirred cake paste into the oiled rice cooker, cover the lid, cover the air outlet of the rice cooker with a towel and press the cooking button. After 2 minutes, the rice cooker will automatically jump to the heat preservation state, wait for 20 minutes, and then press the cooking button again. In two minutes.