Practice 1:
Ingredients: 4 eggs, 50g milk, 50g corn oil, 90g low-gluten flour and 75g sugar.
Steps:
1, prepare ingredients, weigh all the materials first, so as not to be in a hurry later.
2. First, separate the egg yolk from the egg white, and add sugar 15g, 50g milk and appropriate amount of corn oil to the egg yolk. The oil used in the cake, as long as the taste is not heavy and the color is light, can be salad oil, corn oil, soybean oil, etc.
3. After sieving, add the low-gluten flour into the egg yolk liquid (be sure to sieve it), mix it evenly by cutting and mixing, put the inner container into the rice cooker, and preheat it in advance according to the heat preservation function (this step is very important, some rice cookers can't be dry-burned, so choose to ignore it directly, but the finished product will definitely have an impact, from the heat preservation to the pouring of cake paste).
4. Add 60 grams of white sugar into the egg white three times, and send it with electric egg beater at low speed until it is hard to foam. (If you can't send it in place, the cake can't be done well! ! ! )
5. Use one-third of the egg white paste and egg yolk paste to stir and mix well. Then pour it all into the egg white paste and continue to mix evenly.
6. Take out the inner container of the rice cooker, pour in the cake paste, and gently shake it twice. If you want to get the perfect cake, you can coat a thin layer of cooking oil on the bottom of the pot, and don't coat the wall of the pot, so that the cake can grow tall. Press the "cake" button and wait for the delicious food!
Precautions:
1, when mixing egg yolk paste and egg white paste, remember to use the cut-and-mix method, and do not draw circles.
2. Those who don't like sweetness can add less sugar appropriately.
3. You can use a manual eggbeater or chopsticks without electric egg beater, but it takes a long time.
Practice 2:
Ingredients: 5 eggs, pure milk 1 bottle, sugar and flour.
Steps:
1, prepare eggs, flour, white sugar and pure milk (stirring scraper, stirrer, electric egg beater).
2. separate the egg white and yolk of the egg.
3. Pour 3-4 tablespoons of pure milk (spoon size) into the egg yolk, then add 3 tablespoons of flour (spoon size), and then mix with an egg beater.
4. Beat the egg whites, preferably with electric egg beater. After foaming, add white sugar (a small amount), and then continue to stir. Keep beating and beating, and add sugar several times in the middle. It's up to you, and the beaten egg whites will be creamy until the cream is not dirty.
5. Pour a part of the beaten egg white into the egg yolk and mix and stir. The movement is gentle, not too hard, and gently turn it up and down.
6. Pour a part of the stirred egg yolk and egg white into the remaining egg white, and continue to stir evenly with a stirring scraper.
7. Add a proper amount of salad oil or vegetable oil, let it be evenly filled, and add it for a few minutes.
8. Pour it all into the rice cooker, smooth it with a scraper, and cook it like cooking.
9. It takes about 30 minutes. Prepare a flat plate, steam the cake and pour it into the plate.
That's all for today's sharing. I hope I can help you.