We first need to prepare 90 grams of low-gluten flour, 5 eggs, 40 grams of cooking oil, 60 ml of milk and 50 grams of white sugar. Put the egg white and egg white in two containers for sending. It is worth noting that the containers must be water-free and oil-free, otherwise it will easily lead to failure. The state of egg whites is somewhat similar to cream. When the eggbeater is lifted, it can stand at a right angle. If it is not sent in place, it will directly affect the taste of the cake. In the process of not sending, we added the white sugar in three times.
Add milk and corn oil to the egg yolk and beat it with an egg beater until the color turns white. Add the beaten protein into the egg yolk in three times. It is best to use a scraper to stir it by stirring, so as to avoid defoaming. At this time, the cake paste is very delicate and soft. The rice cookers we buy usually have the function of cake. We can directly pour the cake paste into the rice cooker and coat it with a layer of cooking oil in advance, which is more convenient for demoulding. We can also sprinkle some favorite raisin nuts on it to add flavor to the cake.
Put the rice cooker on the table and shake it a few times, so that the gas inside can be shaken out, and the steamed cake will be more delicate without big bubbles. After completing these steps, we directly activate the cake function of the rice cooker. Usually, after 40 minutes to an hour, a delicious cake is made. In fact, the most critical step in making a cake is to send it away. If it is not successful, the cake will also fail to make it.