a little, 4 spoons of plain milk (slightly deeper spoons used for soup), a few drops of white vinegar (used to balance the pH level, which will help
cake rise), a pinch of salt (to increase the internal whiteness and to strengthen the structure of the gluten). A hand whisk.
Steps:
1, egg whites and yolks into two small pots (eggs should be room temperature, just out of the refrigerator to room
warm);
Sugar 2/3 and a little condensed milk into the yolks, whisk yolks, whisking to a light yellow can be (I usually whisked for 1 minute on the line
.)
Put in 3 times into the low gluten flour and milk slowly whisked together (this step has always been stirred with chopsticks) drops of about 3 drops of
White vinegar, put a little salt, stirring well and put aside (if possible, soak in warm water)
2, whisking egg whites. Stir the egg white into the cream like foam, if there is an electric whisk is better, with a manual stir about half
hours, be sure not to let it still have egg residue, otherwise the cake will not swell up, and become an omelette. While stirring, pour
the remaining 1/3 of the sugar into the mix. Be careful not to get a little bit of yolk on it, or the whites won't whip well.
3, the whisked egg whites in two to three times into the egg yolk mixture, with a rubber spoon from bottom to top to mix well, we
needed cake batter.
4, in the rice cooker coated with a layer of oil, and then put aluminum foil, aluminum foil in the foil and then touch a layer of oil (so that it is better to release). The bottom of the pot can
to put some walnuts, melon seeds nuts and other dried fruits, the cake batter poured into the rice cooker:)
5, the rice cooker will be pressed to the cooking file, about 3 minutes or so jumped to the heat preservation, and so on after 5 minutes, and then pressed the cooking
file, a few minutes and jumped again, so repeated 3-4 times, you can smell a cake flavor, open the lid,
Find a helper
Hand one person to carry a corner of the aluminum foil will be able to raise the cake as a whole ~ ~ ~ ~