Ingredients: eggs, flour, sugar, vinegar, butter (no other oil can be used instead)

Methods: 1, the egg white and yolk were separated for protein use.

2. Stir the protein for about 10 minute until it becomes a white solid, and add a drop of vinegar and white sugar in the middle.

3. Mix egg yolk and flour (the ratio of flour to eggs is roughly 2: 5)

4. Preheat the pan, add butter, and pour in the cake paste after the oil melts.

5. Bake the cake for about 8- 10 minutes (this step is very important, don't leave, pay attention to the heat).

6. Touch the center for the cake and it's finished.

Rice cookers make cakes.

Raw materials: common flour, eggs, milk, salt, sugar and peanut oil.

Note: This process should not be stained with oil, water, and utensils to be dried before use.

Practice: 1, beat the eggs according to the quantity. If you have guests at home, you should use 4 eggs, and the yolk is separated from the egg white.

Three chopsticks or an egg beater are ready to beat the egg whites. A few more beats will turn them into all white foam. For sweetness, put a little salt and a spoonful of sugar.

2. Keep beating, keep beating, and add a spoonful of sugar when it is thick.

3, about 15 minutes, it will become creamy, and the chopsticks are not easy to fall off, just turn the bowl upside down and it won't flow down.

4. Put 2 tablespoons of sugar, 3 tablespoons of flour and 6 tablespoons of milk in the egg yolk, stir well, pour in half of creamy egg white and stir up and down.

5. Pour into the other half of the cream and stir it up and down.

6. Take out the rice cooker after preheating 1 min. When the bottom of the cooker is a little hot, pour in a little peanut oil and wipe the side and bottom with paper towels.

7. Pour in the stirred batter, then shake it left and right and press the coOKing button. After 2 or 3 minutes, it will automatically jump to the heat preservation. At this time, cover the vent with a towel, stuffy for 20 minutes, then press the cooking button, and then it will be ok after another 20 minutes.

8. You can enjoy it slowly after opening the lid. Soft and delicious cake is finished! ! ! !

Tips:

Don't cover the vent of the rice cooker with a towel.

The way to succeed:

The rice cooker must be oiled, and the egg whites must be beaten in one direction, and the bowls that beat the egg whites must not be stained with oil or water.

You can't put too little flour, otherwise the cake won't be soft.

You can season according to your own hobbies, and you can put some almonds, raisins and so on in the batter before cooking it.

Six spoonfuls of milk are just right. I put five spoonfuls in order to prevent the batter from being too thin.

Make sponge cake in microwave oven.

Ingredients: flour 1 00g dry yeast powder 5g sugar 30g butter 45g milk1tablespoon cream essence (cream essence is not required).

Practice: 1: First, mix the eggs and sugar, and use an eggbeater to make the foam hard, so that it feels heavy.

2. Put the flour, baking powder, butter (melted by microwave heating in advance), milk and cream essence into the egg mixture and stir well.

3: Pour the stirred batter into the surface of the container (please wipe it with butter in advance so as not to touch the bottom).

Smooth it, then gently cover it with plastic wrap and put it in the microwave oven to pierce it with a bamboo stick from time to time.

Until the bamboo stick is no longer stained with liquid, it means that it has been baked successfully.

4. Take out the baked cake and decorate it with whipped cream and fruit as you like.

I did it twice in this way, and it was not bad, but I changed it, replacing flour and dried yeast powder with self-raising flour, using water instead of milk. And there is no plastic wrap. I think the temperature of plastic wrap is too high.

Note that the volume of the cake expands greatly after it is cooked, and the container should leave a relatively large space.

You can add raisins or jujube paste to the batter.