The so-called simple version, that is, the materials and tools are the most basic and simplest:

No baking powder baking powder yeast butter cream, only the most basic four ingredients: eggs, milk, sugar, flour;

No use of scales to weigh the portion, no electric whisk, no sieve (there is still better, hehe) ...... can do it all!

In order to make it easier for newbies to understand, I write still more wordy ha, please bear with me:P

Materials and Preparation:

☆Rice cooker: power 500W; capacity 2.5L (just for reference, actually not very relevant)

☆Materials: 3 to 4 eggs, milk (250ml) only half a carton, sugar, plain flour (

Practice:

1, separate the yolks and whites of the eggs, and put them into a clean bowl without oil or water;

2, add 5 to 8 tablespoons of sugar to the yolks of the eggs (depending on their own tastes, if you like sweetness, put in more), and use a spoon to stir well; and then add half a carton of milk, and then whisk; and then add the flour (with a sifter is better), and then add a few more tablespoons.) Add the flour (sifted is better) and mix well, turning up and down (do not circle), until it becomes a slightly thickened batter (if you think it is too thick, add milk, if you think it is too thin, add flour); if the flour has not been sifted, it will form coarse grains in the batter, so when mixing it, you should use a spoon to flatten the coarse grains of flour and make it melt away. Of course, a spoon can't make it very fine, so let's allow for a little imperfection :P

3. Put the batter aside and beat the egg whites.

Add 2-3 tablespoons of sugar to the egg whites, add a pinch of salt (or a few drops of vinegar or a few drops of lemon juice, take your pick), and beat in a circular motion in one direction (don't change directions!). Until the whipping becomes stiff peaks, that is, the basin upside down the egg white will not fall off the state. This step is very critical, whether the cake can rise up depends on it! The electric whisk is of course the most energy-saving, if there is no manual whisk (spiral best), if there is no three chopsticks to beat (this step is the most exhausting ah, the hands are sore ah ~ ~)

4, the whipped egg white will be divided into two times added to the yolk paste just now, up and down, do not cut circles, mixing and then add a second time, until all mixed well until; after the mixing of the cake batter with a spoon in the cross The other hand at the same time, turn the bowl, so you can give the cake liquid defoaming; if you are patient enough, you can also use a toothpick one by one to puncture the bubble:P

5, rice cooker wall smeared with a thin layer of peanut oil, cover the lid of the pot and press the cooking switch, when the switch is tripped, the cake batter slowly poured into the pot, with a spoon to wipe out the smoothness, you can also pinch the pot gallbladder shaking a few times in order to make it flat (very hot, to be used with the cloth) (It's very hot, so use a cloth to pinch it.) Then cover the pot and press the cooker switch again

6. When the cooker switch trips again, ignore it and wait for about 15-20 minutes, then press it again; after the third trip, ignore it again; after about 20 minutes, open the lid of the pot and insert a toothpick into the cake to check it, and if the toothpick can be extracted dryly, the cake is OK and you can cook it now. If the toothpick is wet and brings out a bit of cake foam, or you think the cake crust is not dry enough, then press the cook switch again and take it out of the pan after ten minutes.)

7, a little cooled and then inverted out of the cake, the upward side of the pan is the bottom of the time, there are colors especially good :)

8, cooled and cut into pieces, great, like it is not like baked out of it huh :)

dishes featured:

Very fluffy and fragrant, very tasty :)

delicious tip:

in addition to the rice cooker, you can also steam the cake. Using a rice cooker, you can also steam the cake Oh~~Method:

1, use a clean container (large bowl or something like that), grease it with a thin layer of oil, and pour the mixed cake batter into the container.

2. Boil water in a steamer, then put the container with the cake batter into the pot and steam for 20 minutes under water. After turning off the heat, don't rush to take it out, let it smothered inside for a while ~ and then take it out to cool and cut it into pieces :)

Steamed cake and rice cooker cake is as fragrant, but the texture is more moist and soft, more suitable for small children and the elderly, and physically ill friends :)

Points of review:

According to the questions raised by some friends, I summarize a few key points and then briefly once more!

1, divided into egg whites and egg yolks of the bowl to make sure that clean and no oil and water

2, egg yolks add flour when mixing up and down evenly, into a paste

3, egg whites in one direction into stiff peaks

4, egg whites in two additions to the yolks paste, mix well

5, cake batter into the pan lining grease and has been heated in the electric rice cooker Pour the cake batter into the oiled and heated rice cooker, pinch the cooker with a cloth and shake it a few times to make it level, and press the cook button

Make sure the cake batter is not too heavy.