Materials: 4 eggs, (to be fresh) a bottle of milk, salad oil / no (available to us commonly used oil)
Flour (available self-rising flour, in the supermarkets are sold drops)
Sugar
Salt
Production steps:
1 Separate the whites from the yolks of 4 fresh eggs. Be careful when you separate them, make sure you don't mix the yolks into the whites, otherwise whipping the whites will fail.
2.
Beat the egg yolks well, add 8 tablespoons of milk (that's the most primitive kind of china spoon,) and a few drops of salad oil and beat well. (Milk is almost 6-8 tablespoons, this can be added at your discretion, the main thing is to be almost the same as the concentration of the egg whites in the back)
3, in the yolks of the egg add 1 tbsp of vegetable oil-add the flour 4-5 heaping spoons (heaping spoons, that is, when you use a spoon to hold it, the top of the heap out of a small mountain, the best is self-raising flour (Wing Fai supermarkets sell), whisked well - the formation of the yolk paste , put first. fficeffice"
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4, egg whites should be put into a clean, waterless, oil-free (very important oh, or hit not hair ah) basin. First use a whisk to beat two, egg white foam, put a little salt (to help whipping), and then continue to beat the egg white, clockwise beating, during the period, put the sugar into the two times (each time a tablespoon), do not leave a long time in the middle of the continuous beating - straight to the egg white hard until), the chopsticks randomly inserted into the basin, chopsticks do not fall down, shake the basin, and will not fall down, it looks like and outside the sale of cakes on the cake on the cream is almost the same! . The last into the egg white paste
5, put the egg yolk paste and egg white paste together and mix well. Stir up and down, don't make circles.
6. Add a little oil to the voltage pot to prevent sticking. Pour in the mixed egg paste, press the cake button. Cooking automatically start, when there is a bee bee sound, it means that the cake baked it; finished will automatically enter the insulation, insulation light on. You can open and eat it,
Pressure cooker cake method
Prepared materials: flour
80g
baking powder
5g
(you can also use self-rising flour instead of) eggs
4
milk
60ml
sugar
prepared materials: flour
80g
5g
(can also use self-rising flour instead of) eggs
4
Milk
60ml
Sugar
80gOil
Pinch
Juice
First of all, separate the egg yolks from the whites. Mix the flour and baking powder well.
Flour and baking powder mixed well
,Pour into the egg yolk mixture, mix well, be careful not to have lumps, otherwise it will come out pinched.
Then start beating the egg whites. I guess a lot of people do not have a whisk, I decided to sacrifice a hand, manually beat the eggs, see how in the end
No whisk can be used with 5 with chopsticks, together with the first beat for a while, to see some of the bubbles, add 40 grams of sugar, you can also be divided into 2 times to add sugar, continue to beat
The whites have been beaten to the foam up, and more fine to be able to. Then, add the egg white into the egg yolk mixture in 2 to 3 times, add once and mix well, then add again. (Juice can be added as you like)
After mixing completely. Prepare a clean pressure cooker with no water in it, and add the oil to it, not much, just enough to cover the whole bottom of the pan.
Pour the completely mixed batter into the container
Then put the lid on, turn on the medium heat, bake for about 3-4 minutes, and then change to a light heat for 2-3 minutes is good
Don't rush to open, wait for another 10 minutes, so the cake in the inside of the full heat. Then out of the pan on the OK
Note: Remember not to add the pressure-limiting raft, or it will become a cake, and very dangerous so delicious cake on the OK!