Online teaching the production of the cake is very much, simple only with a rice cooker, you can get with the bakery to sell the taste is almost, but there are many users say that the online recipe does not work, do out of the cake will be collapsed, not fluffy enough . First look at the following simple cake production process:

1. First separate the egg white and egg yolk

2. Then, in the egg yolks add sugar, sugar in 3 times, mix well, in the flour, and then mix, mix well, put aside, standby.

3. Then put sugar in the egg white, sugar also put in 3 times, then keep stirring until the egg white is thickened.

4. Put the whisked egg whites, in 2 batches, in the whisked egg yolks and stir well.

5. Stir well, put in the rice cooker, press the button, after a while, it will jump, then wait a while and then press it again, until good is good.

Summary of experience: after a number of production groping, the cake does not come out of the fluffy, collapsed for two main reasons,

One, is that the protein is not whipped, some say to beat to the hard foam (inverted buckle will not fall out of the state). I'm not sure how much I'm going to be able to do this, but I'm sure I'll be able to do it in a few minutes. Of course, beating into stiff peaks is also possible, but without a whisk students will be woooow.

Two, baking time is very important, not enough time, take out immediately collapsed. Time is too hot, in the pan collapsed. How to judge, you can take a toothpick and insert it into the cake and then pull it out. If you pull it out is very smooth, dry, not mucus, it means that the time is just right, and then baking is too much.