Materials

Egg yolks: 4 egg yolks, 100g low-gluten flour, 100ML icing sugar water, 2g baking powder, 60g salad oil, 1g refined salt

Egg white: 4 egg whites, 2g cream of tartar, 1 tbsp white vinegar

Practice

1: Separate the egg whites from the yolks, and make sure that the egg white basin is free of oil and water (preferably stainless steel). Stainless steel basin), put the cream of tartar and white vinegar, use a whisk to beat the egg white until it is soft peaks (i.e., the peaks of the egg white cream stand up and do not droop) and stiff peaks.

2, in the egg yolks into the icing sugar water evenly whisked until the color of some of the reduction, and then add salad oil while whisking (one side of the slow to add), whisking until the combination of salad oil and egg yolks, and then into the sifted flour, baking powder and refined salt, whisking well.

3. Pour about 1/2 of the egg white paste into the egg yolk batter and whisk gently, then pour it back into the remaining egg white paste and whisk gently.

4. Brush some oil into the rice cooker (I used butter, which is more flavorful), pour the well-stirred ingredients into the cooker, and press the Cake Stall (if the rice cooker doesn't come with a Cake Stall, use the usual Cooking Stall for about 40-45 minutes).