Prepare the ingredients: flour, eggs, milk, salt, sugar, oil
Note: This process can not be stained with a drop of water, utensils are dry and then use Oh.
Beat the eggs according to the amount of eggs, here I used 4, egg white separated
three chopsticks ready to beat the egg white
Two times to beat so
In order to highlight the sweet, put a little bit of salt
a spoonful of sugar
Continue to beat continue to beat continue to beat continue to beat
Somewhat thicker and a spoonful of sugar, continue to beat
about 15 minutes, it will become creamy, and then it will become a cream. After 15 minutes, it will become creamy, and the chopsticks will not fall off
This process is more critical, 15 minutes of continuous beating, it is not a joke, it is very painful
Two spoons of sugar in the egg yolks
3 spoons of flour on the tip of the tip of the egg
6 spoons of milk
Mix well
Pour in half of the creamy egg whites
Note: Up and down, not beat.
Pour in the other half of the creamy egg whites and mix well
Press the rice cooker to preheat for 1 minute and then take out the rice cooker, the cooker should be a bit hot
Pour in a little bit of oil to evenly coat the cooker in order to prevent it from sticking
Pour in the stirred mixture and then crouch down the cooker a couple of times to shake out the bubbles
Pour in the mixture, then crouch down the cooker a couple of times to shake out the bubbles
Press the cook button, 2 minutes or so will automatically jump to the heat preservation gear, then use a towel to cover the vent, smothered for 20 minutesThen press the cook button, 20 minutes after the OK
Open the lid
Pot coated with oil, a pour out of the bottom of the cake, the color of the cake is relatively darker
Fluffy and delicious cake, the cake is done! Applause up e142[/em]
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This article is reprinted from: Green Bird Xie teacher:
The rice cooker to do the cake has been so simple!