Use a rice cooker, it’s very simple

The first recipe

Ingredients: 150 grams of flour, 150 grams of sugar, 100 grams of butter, 50 ml of milk , 3 eggs.

Separate the egg whites and egg yolks, add sugar (two-thirds of the total sugar) to the egg whites. You can add the sugar in one go, but I added it in three times, in one direction. Beat the egg whites evenly until the white foam turns over so that it does not flow out. The reason why the cake does not rise well is because the egg whites are not beaten enough. It is recommended to use a whisk!

In the egg yolks Add sugar and milk and mix well, then add the melted butter and mix well.

Put the flour into the well-mixed egg yolk paste. Because the egg yolk paste is relatively small, I added it in several times< /p>

Add the flour and egg yolk paste prepared above to the egg whites and stir evenly. Preheat the rice cooker and coat it with oil (I left a little bit of the melted butter for coating the pan). Pour the good cake liquid into the pot and press the cook button. It will jump to the keep warm position in less than 5 minutes. Let it keep warm for half an hour, then press the cook button and jump to the keep warm position.

Make cake in rice cooker

Ingredients: 110 grams of flour, 110 grams of sugar (refined sugar, Taikoo brand), 5 eggs (fresh ), some butter (the more, the fragrant, it comes in a small bright paper box, cut into more than one-third), 50 or 60 grams of milk. The flour and sugar are 1:1, and you can leave out other things.< /p>

1. Sift the flour three or four times

2. Separate the yolks and egg whites of the eggs

3. Put a little salt in the egg whites (to help with whipping)< /p>

4. Beat the egg whites until the egg white basin is turned over and the egg whites cannot flow down.

5. Take two-thirds of the sugar and beat the egg whites. Add in three portions

6. Add the remaining one-third of the sugar into the egg yolks, and mix thoroughly with the egg yolks until the egg yolks become lighter in color. 7

7. Mix the butter and Add milk to the egg yolk paste, and stir thoroughly

8. Slowly add the sifted flour into the above custard paste (you can add it several times), but stir thoroughly 7

9. Now, pour the beaten egg white into the batter, and be sure to stir evenly

10. Preheat the rice cooker slightly, apply butter, and pour the batter in

11. Cover the lid and press Cook

12. Soon (more than 20 minutes), it will jump to Keep Warm. Leave it alone, keep it for half an hour, and then press Turn off cooking, jump to the keep warm setting and keep it for half an hour. It's almost done. If you're not sure, open the lid and take a look.