Three chopsticks ready to hit the egg white a few times will appear big bubbles this time to put the ingredients, in order to highlight the sweet, put a little bit of salt a spoonful of sugar to continue to beat, continue to beat, to a little thick and then put a spoonful of sugar, continue to beat for about 15 minutes, it will turn into creamy, and chopsticks on the will not fall off, this process is more critical, 15 minutes of continuous beatings, yolks, put two spoons of sugar, 3 spoons of bubbling flour, 6 spoons of milk, stir well, pour half of the creamy egg whites

Note: up and down stirring is also from the bottom to the top stirring instead of circling, stirring evenly and then pour the other half of the creamy egg whites, up and down stir well .

Press the rice cooker button to preheat for 1 minute, then take out the rice cooker, the pan is a little hot, pour in a little oil, evenly coated in the pan, in order to prevent sticking to the pan. Pour in the mixture and drop the pan a few times to shake out the air bubbles.

Press the cook button, 2 minutes or so, it will automatically jump to keep warm, then use a towel to cover the vent, smothered for 20 minutes and then press the cook button, 20 minutes later, it's ready, open the lid, the pan coated with oil, a pour out of it, the bottom of the cake is a darker color of the cake is fluffy and tasty cake, the cake production is complete.

1. low gluten flour: 120 grams

2. sugar: 45 grams

3. cream of tartar: 2 grams

4. baking powder: 2 grams

5. cooking oil: 75 ML

6. milk: 90 ML

7. four eggs.

Methods

1. Stir 2 grams of baking powder into the flour

2. Stir the oil and milk into a milkshake

3. Pour the flour stirred into the baking powder into the oil-milk mixture, stirring slowly, not too vigorously so as not to gluten the flour, and stirring the wet can be

4. Separate the white and yolk

5. Add half of the sugar and whisk, then pour into the batter. This can be stirred vigorously

6. Whip the egg whites into thick peaks when you add cream of tartar (no can also) and the remaining half of the sugar (if you are manually beating the sugar should be divided into three times to beat) until the surface of the cocktail can be, whipping the egg whites is the most critical process Oh

7. one-third of the egg white to the batter and whisked clockwise

8. will be stirred batter Pour the batter into the remaining two-thirds of the egg whites, stirring up and down, do not take too long and do not beat, so as to avoid defoaming Oh

9. Pour the cake batter into the mold, gently shake out the air bubbles, and before preheating the oven Oh

10. 6 minutes on the upper and lower heat, and then add tinfoil, so as to avoid the surface of the cake battered, and then turn down the heat of the next 15 minutes, and then turn up the heat of the next 15 minutes, then it's OK. Chiffon playing method - that is, split the egg beating method, egg white with sugar whipped meringue and another egg yolk with other liquid materials and powdered materials mixed batter mixing.

Sponge beating method - that is, the whole egg beating method, egg white and egg yolks with sugar together until thick, creamy and frothy for about 2 seconds before dripping, then add the other liquid ingredients and powder mixing.

French sponge beating method - split egg method, while the egg white with 1/2 sugar whipped with another egg yolk with 1/2 sugar whipped until creamy, both mixed together and then add other powdered ingredients and liquid ingredients mixed.

Angel cake method - egg whites with cream of tartar whipped foam and then add 1/2 sugar in small portions and mix until wet foam (do not stir to dry), add 1/2 sugar sifted flour and add until absorbed.

Sugar and oil mixing legal - oil first soften and then add sugar or powdered sugar and mix until fluffy and fluffy, then add egg and mix well, and finally add powdered ingredients and mix. Example: cookies, buttercream.

Powder and oil mixing method - soften the oil, add flour and beat until fluffy, then add sugar and whip until fluffy, then add egg and mix until smooth, suitable for recipes with more than 60% oil. Example: fruit cake.

Wet foam - egg white or whipping cream foam, add sugar and mix until textured and white and smooth, when hooked up with elastic stand but the end is slightly curved.

Dry Foam - Foam the egg whites or whipping cream, then add sugar and mix until the texture is clear and white, smooth, and the hook is elastic and the end is straight. 1. Baking temperature is also critical in cake making. The oven must be preheated before baking. In addition, the thickness and size of the cake will also have requirements on the baking temperature and time. Cake billet thick and large, the baking temperature should be correspondingly lower, the time is correspondingly longer; cake billet thin and small, the baking temperature needs to be correspondingly higher, the time is relatively short. Generally speaking, the oven temperature of the thick billet for the upper fire 180 ℃, the lower fire 150 ℃; thin billet oven temperature should be 200 ℃, the lower fire 170 ℃, baking time to 35 ~ 45 minutes appropriate.

2. The cake is ripe or not can be used to lightly press the surface of the finger test, if the surface remains fingerprints or feel the inside is still soft and floating, that is not ripe; if you feel the elasticity is cooked. Remove the cake from the baking sheet as soon as it comes out of the oven, otherwise it will shrink. Ingredients

600g cake mix

Milk 90cc

3 eggs

Whisk (or electric mixer)

Milk marinade (or cream)

Container (preferably with a handle and a sharp spout, as in Picture 2)

Small brush (for greasing and cleaning the pan)

Machine

One mini Kawaii Nutella Cake Maker

Steps to make the cake:

Step 1. Add 600 grams of cake mix to a container (about four batches of cake, which is equivalent to 28 cakes).

Step 2. Then beat in 3 eggs.

Step 3: Add 90 c.c. of milk. (At this point, you can add food according to your personal preference, such as: raisins, red beans, fruit particles...etc.).

Step 4: Once the ingredients are blended, use a whisk (or an electric mixer) to mix well, and you're ready to make the egg cake.

Step 5: Turn the thermostat knob to "high" and connect the plug to the power outlet. The power light will come on, and after 3-5 minutes, the heat lamp will come on, indicating that the internal temperature of the pan has reached the temperature at which you can start baking.

Step 6: Open the top cover, in order to prevent the baking tray from sticking to the baked egg cake, you can first apply a thin layer of milk marinade on the top and bottom of the two pieces of baking tray in each model hole.

Step 7: Drizzle the mixture over the top (about eight minutes full because the egg powder expands during the baking process), and cover with the lid when done. Be careful to add the ingredients slowly so they don't drip around or overflow.

Step 8: Turn the thermostat knob to "Medium" and set the arrow to "Ready". You can also adjust the temperature to "high" (for crunchier) or "low" (for fluffier), depending on your taste.

Step 9: Cover and let stand for about 5 minutes

Step 10: During this time, the green light will turn on and off alternately

Step 11: Open the lid, and you'll have a nice, hot cake!

Note:

One, only use blunt plastic or wooden utensils to hold the cake, do not use pointed or metal utensils, so as not to destroy the non-stick surface layer.

2. Egg cake mix can be found in food (or pastry) material stores, major stores and some supermarkets.

Three, according to personal preference, you can also make your own cake flour, reference materials are: low gluten flour, grain flour, baking powder, milk powder, spices.