Materials:
4 eggs, 1 bottle of fresh milk, salad oil (or blended oil), flour (or self-raising flour), sugar, salt, vinegar, napkins, egg beater and 2 stainless steel bowls.
Exercise:
1. Wipe all the water and oil in the two bowls with a napkin first, and make sure your hands are not wet during the operation. No water and no oil is very important, otherwise it won't work!
2. Put four fresh eggs, egg white and yolk into two containers. Wash the eggs and poke a small hole in the top of the eggs with chopsticks. After the egg white is used up, break the eggshell and the yolk will come out. Be careful not to mix the egg yolk with the egg white, otherwise the egg white will not be produced.
3, making egg yolk paste: beat the egg yolk evenly, add 2 tablespoons of sugar, stir well. Add 6-8 tablespoons milk and a few drops of salad oil and mix well. You can add milk as appropriate, mainly to be similar to the concentration of egg white behind; If there is no fresh milk, you can use other milk or drinks, such as orange juice. Finally, sift in 4-6 piles of flour (preferably spontaneous flour) several times and beat well with chopsticks. Be sure to mix well! When stirring, you can't stir in circles, you should stir up and down from the bottom, or cross-stir. Pile a spoon, that is, when it is full of a spoon, a hill is piled on it. The concentration of yolk paste should be similar to that of egg white, so put it aside first.
4, making protein paste: first hit twice with an egg beater. After the protein bubbles, add a little salt to the protein solution, a little bit is enough! Can enhance the sweetness. Adding a little vinegar is easy to produce bubbles. Then use the eggbeater to beat the egg whites in the same direction, and tilt the bowl slightly, so that the eggbeater can contact the egg whites to the maximum extent, which will get twice the result with half the effort! In the meantime, put the sugar in twice, one tablespoon at a time, and don't put it in the middle for too long. Beat until the egg whites are hard, and insert chopsticks into the basin at will. Chopsticks don't fall, shake the basin, and they don't fall. It looks similar to the cream on the cake sold outside, and the egg white paste will do. This is the most critical step, which can usually be done in fifteen minutes.
5. Dig half of the beaten protein foam into the yolk paste with a spoon and stir it up and down with a spoon. I can't circle, let alone use chopsticks. If you circle the flour with chopsticks, it will harden, so the cake won't come up. Stir half of the egg white paste and yolk paste up and down with a spoon, then add the other half of the egg white paste and stir up and down with a spoon! Of course, it can also be added in three times. The egg paste should be left standing for about 2-3 minutes, which will play the role of fermentation and have small bubbles on the surface.
6. Drain the oil in the electric pressure cooker with a thin layer. Press the heat preservation button, as long as the pot feels a little hot, it will be fine. This is called preheating. Take out the inner container, turn it over so that the edge of the pot is covered with oil, so as not to touch the pot and prevent the cake paste at the bottom of the pot from pouring out.
7. Pour the fermented batter into the preheated liner, shake it on the table a few times by hand, shake out the big bubbles inside, and then sprinkle some sesame seeds, raisins, strawberries and the like on it. Cover the lid and select the "Cake" function key. After about 10 minutes, the delicious cake was baked. If there is no "cake" function key, you can use the "porridge" function key. Note: the exhaust hole is set to no exhaust and set to easy cooking. After completion, it will automatically enter the heat preservation, and the heat preservation light will be on. You can open it and eat it!
Supplementary explanation:
1, when you beat eggs, it will be easier to separate the yolk from the protein;
2. When beating the egg whites, beat until it bubbles, and then add sugar. Don't add the sugar all at once, but add it several times. After adding sugar for the first time, hit the bowl with no sugar particles before the second time;
3. Specify a direction when playing;
4. When mixing, consider the density of materials. Just pour the light weight into the heavy weight, and don't stir your partner too much, otherwise the empty space in the material will be used up and the cake will not be served!