Raw material: millet 50g

Seasoning: 40 grams of salad oil, 50 grams of sugar, and eggs.

The practice of millet cake

1. Wash and soak millet for 24 hours.

You can crush rice with your fingers.

3. Separate egg whites and egg yolks for later use.

4. Dry the millet, put it in the cooking machine, beat it a little before putting the oil.

5. Add two more egg yolks and beat until the millet becomes rice slurry.

6. This is the beaten rice paste (it looks quite mushy, but after making the cake, I still find small grains of rice, so I need to beat more).

7.4 Add all the sugar batches into the egg white and beat until it is wet and frothy.

8. Dig 1/3 beaten protein into millet paste.

9. After stirring evenly up and down, dig in 1/3 beaten protein and stir evenly again.

10. Pour it back into the egg white bowl and stir it up and down evenly.

1 1. Pour oil paper into the rice cooker, smooth the surface, shake out big bubbles and plug in.

12. Press the "Cooking" button, skip the "Insulation" button and keep the temperature for about half an hour. Press the "cook" button again, skip the "heat preservation" and keep the temperature for about 25 minutes.

13. I accidentally stuck a piece of skin when I opened the oiled paper, but it was still very alcohol-bleached.

14. Look inside-this cake is only two words: light, always shaking, always shaking.

15. There is steam on the cake in the rice cooker. Find a good way: after the cake is poured out of the pot, turn it over and buckle it back into the pot, and cover the remaining temperature in the pot for about five minutes. The cake is perfect at this time!