The other day followed the netizens together with the hilarious, made several times the rice cooker cake, once five eggs did not have to toss. We still save a little bit to eat, with rice cooker then steamed brown sugar cake, without two eggs without oil and do not have to whip the protein, save a lot of things, the taste is really great!

Yellow leather jacket son on the fifth grade, nothing to do on their own to do this brown sugar cake, very simple, you see a learning will be.

First 200 grams of hot water to melt 80 grams of brown sugar 20 grams of white sugar natural cooling and then into the two eggs, stirring well, do not have to whip. 45 grams of warm water to melt 5 grams of baking powder stirring, so that the baking powder bubbling on it. 320 grams of flour with 3 grams of non-aluminum baking powder stirred well, and then poured into the sugar water and baking powder water and stirred into no particles of thick batter. You don't need to whip the egg whites, so you don't need a whisk, just stir with two chopsticks, it's a lot easier than making a cake.

Brush the inner liner of the rice cooker with oil, pour in the batter, and sprinkle it with all kinds of dried fruits, including raisins, walnuts, and white sesame seeds, for a rich flavor. Then cover the lid and put it in a warm place to ferment twice as big. It is not recommended to ferment at high temperatures, so that the internal hole of the cake is too large, and it is easy to collapse the top of the steamer, if it is put in the steamer fermentation, remember to put warm water on the line, do not put hot water.

Fermentation is good, with the rice cooker steamed 40 minutes, remember to remove the pressure valve, steamed and simmered for 5 minutes before opening. Steamer can also be used, water boiling steam 40 minutes, very fluffy and elastic. Just right, inverted on the drying rack, tapped the bottom of the liner a few times, the cake fell off. Looking at the rounded cake butt can be comfortable to touch!

I tried corn flour and ordinary gluten flour, I feel that the flour to do the cake taste good, the best proportion of corn flour is not more than one-third, otherwise the cake is relatively rough.　

No baking powder is easy to put in the middle of the moist, will not hair very high. It is recommended to extend the time of 5 to 10 minutes of steaming, or increase the amount of 50 grams of flour, so that the cold texture of the cake is slightly hard, not put baking powder soft. The first time you make a hair cake, it is recommended not to change the recipe, use a steamer or rice cooker can be.

I think the recent diet is really looking for sin ...... hard to resist flour products, really delicious ah! White flour hair cake is softer than cornmeal hair cake, I've made all cornmeal hair cake, too rough. I feel that the cornmeal cakes sold in supermarkets have very little cornmeal, otherwise the texture would not be so soft!