Materials and preparation
Rice cookers: 4 for each egg.
Low-gluten flour or cake powder (preferably mixed with yeast powder) 100g rice cooker homemade cake.
50g of sugar (5-8 spoonfuls according to your taste).
A little white vinegar and a little salt.
Milk (250ml) only needs a little more than 150g for half a box.
Coat a small amount of salad oil (vegetable oil, corn oil and butter) on the bottom and around the rice cooker.
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1. Separate the egg yolk from the egg white and put them in clean, oil-free and waterless bowls respectively.
2. Add 5 to 8 tablespoons of white sugar to the egg yolk (depending on personal taste, you can put more if you like sweetness) and stir evenly with a spoon; Then add half a box of milk and stir evenly; Add flour (preferably sifted with a sieve), turn it up and down while adding it, and stir it evenly (don't circle it) until it becomes a slightly thick egg paste (add milk if it is too thick, and flour if it is too thin). Unscreened flour will produce coarse grains in the egg paste, so use a spoon to flatten the coarse grains of flour and melt them when stirring. Of course, the spoon can't be made very delicate, with a little flaw.
3. Put aside the stirred egg paste and let's beat the egg whites. Add 2~3 tablespoons sugar to the egg white, add a little salt (or a few drops of vinegar or lemon juice, whichever you choose), and circle in one direction (never change direction! ) until it becomes hard foam, that is, the inverted protein in the basin will not fall off. This step is crucial, and whether the cake can be made depends on it! ! ! Electric egg beater, of course, is the most labor-saving. If not, use a manual eggbeater (screw is best). If not, use three chopsticks (this step is the most tiring and my hands are sore ~ ~). Rice cookers make cakes.
4. Add the beaten protein into the egg yolk paste twice, stir it up and down, don't circle it, and then add it for the second time until it is completely stirred; Then use a spoon to cross the prepared cake paste, and at the same time use the other hand to rotate the big bowl to defoam the cake liquid; If you are patient, you can also prick the bubbles one by one with a toothpick.
5. Coat the inner wall of the rice cooker with a thin layer of peanut oil, cover the lid and press the cooking switch. When the switch trips, slowly pour the cake paste into the cooker and smooth it with a spoon. You can also pinch the inner container of the pot and shake it a few times to make it smooth (very hot, pinch it with a cloth); Then cover it and press the cooking switch again.
6. When the cooking switch jumps again, ignore it, wait for 15~20 minutes, and then press it; After the third trip, I still ignored it; After about 20 minutes, open the lid and insert a toothpick into the cake for testing. If the toothpick can be pulled out very dry, it means that the cake is ok and can be made. If the toothpick is wet and brings out some cake foam, or you think the cake crust is not dry enough, press the cooking switch again and it will be ready in ten minutes.
7. The cake that turns upside down after a little cooling is the bottom in the pot, and the color is particularly beautiful: