Microwave oven

Materials

Flour, white vinegar, sugar, eggs, milk

Method: 1. Separate the egg yolk and egg white. Get two large containers respectively. 2. Add butter and beat evenly. 3. Use a sieve to filter the flour, add milk and pour into the egg yolks. 4. Beat the egg whites with sugar. Be careful to beat them into white foam. 5. Pour into the flour and beat evenly. Stir it up and down. It should not be flat. After beating, it will be solid. Turn the pot upside down and it will not fall down too quickly. 6. Place in the microwave and heat for 3 minutes.

Rice cooker

Ingredients

Rice cooker, 2 small pots, 4 eggs, 60 grams of low-gluten flour or cake flour (you can’t really buy low-gluten flour , just buy the special flour for steamed buns, probably medium-gluten), 80 grams of white sugar (the finer, the better) (actually 6 tablespoons), a little condensed milk, a little butter, 4 tablespoons of pure milk (for soup A slightly deep spoon), a few drops of white vinegar (to balance the pH and help the cake rise), a little salt (to increase the internal whiteness and strengthen the gluten structure) Manual egg mixer.

Method

1. Divide the egg whites and egg yolks into two small basins. Note: Eggs should be at room temperature. Those that have just been taken out of the refrigerator should be brought to room temperature. The container should be slightly larger, and the container for egg yolks should be larger than the container for egg whites. 2. Add milk, butter, condensed milk and two spoons of sugar to the egg yolks. , drop about 3 drops of white vinegar, add a little salt, beat well, add flour several times, and stir into a paste. This does not need to be stirred for too long. After mixing, set aside for later use (soak in warm water if possible) 3. Beat the egg whites. After making the fish-eye foam, add one-third of the sugar. When it reaches wet foam, add another third of the sugar. Finally, beat until it reaches dry foam. You can stand the chopsticks inside. Note: Be sure to note that the container for beating egg whites cannot contain any water or even a little bit of egg yolk. It must always be done in one direction. For example, if you started to do it counterclockwise, then you should keep doing it counterclockwise and never change the direction. 4. Pour the beaten egg whites into the egg yolk liquid in two or three times, and use a rubber spoon (I don’t have a rubber spoon, so I use a plastic rice cooker spoon) and stir evenly from bottom to top to form the cake batter we need. . Note: When mixing the beaten egg whites and egg batter, be sure to stir it gently up and down. Do not stir it too quickly or too hard, otherwise the air will disappear and the cake will not rise. This process should be slow, preferably no more than two minutes. 5. Coat the rice cooker with a layer of oil or butter. I put more oil at that time and it was very easy to remove the film. Pour the cake batter into the rice cooker, and press the rice cooker to the cooking position. It will jump to the keep warm mode in about 3 minutes. After waiting for 5-10 minutes, press the cooking position again. After a few minutes, it will jump to the keep warm mode. Then After waiting for 30 minutes, open the lid and you will see the beautiful cake.

Baking powder can be bought online (general things can be bought online==)