1, the pot with egg whites needs to be completely dry;

2, add sugar to the egg whites to help whipping;

3, add lemon juice, white vinegar or cream of tartar to change the PH of the egg whites, but also to get rid of the fishy smell of eggs, and to help whipping;

4, the professional cake maker suggests that a small pinch of salt be added to egg whites when the whites are still in mucus form so that they can be whisked easily;

The making of rice cooker cakes. Whisking;

Rice cooker cake production:

1, pot into the egg yolks, milk, cooking oil, salt, sugar 20g

2, will be put into the egg whites in a basin without oil and water, with an electric whisk will be egg whites beat for a few seconds, squeezed into the lemon juice a few drops

3, in the whipping of meringue during the period of three times to put the sugar 50g, whipped to a hard state

4: Beat the egg yolks and other ingredients in the egg yolk bowl with an electric mixer until well blended

5: Add the sifted low gluten flour and stir to combine

6: Add one-third of the meringue to the egg yolk batter and stir to combine in a cutting motion

7: Pour into the meringue bowl and continue to stir to combine in a cutting motion, then pour the batter into the inner pan and close the lid. The outer lid

8, press the "function select" button, select "cooking"

9, the buzzer sounded, said the cake has been baked, the cake will be inverted to the drying rack to spread the heat