Then take a large and a small waterless and oil-free container, split the eggs, put the egg whites into the large bowl, and the yolks into the small bowl
Beat the egg yolks, add a tablespoon of sugar, the appropriate amount of oil, and beat well until the sugar is dissolved
Then pour in the appropriate amount of yogurt, and whisk it well
After whisking well Add the sifted flour
Turn up from the bottom with a flipping motion and mix until smooth and grain-free. After mixing well, add all the remaining egg whites into the bowl and continue to mix well to make the cake batter
Sweep the oil on the inner pot of the rice cooker and press the cook button to preheat it
After preheating, take out the inner pot and pour in the cake batter gently, and then take out the inner pot and put it on the table or the floor and turn it around to flatten the surface, and then vibrate to shake out the big bubbles and then put it back into the pot
This is a good way to make the cake batter more stable. >
Press the cook button, and after a few minutes, it will automatically jump to keep warm. At this point, prepare a wet towel or rag, cover the air outlet and simmer for twenty minutes... Twenty minutes later, remove the towel, and then press the cook button, jump back to the insulation, and then cover the towel, and then simmer for another twenty minutes
Open the lid, with a toothpick inserted, no viscous matter on the proof of cooked, if there is, then cover the lid and simmer for a while
Directly inverted coarse to! Warm tips: it will be easy to leave marks on the surface oh! Super soft, super shocking and super dense rice cooker version - yogurt cake is offered~