Materials: 150g of flour, 150g of sugar, 100g of butter, 50ml of milk and 3 eggs.

Separate the egg whites from the yolks, add sugar to the egg whites (two-thirds of the total amount of sugar) You can add the sugar at once, but I added it in three times, and beat it in one direction, to beat the egg whites into a white foam that will not flow out when you pour it over, the cake is not good because the egg whites are not enough to beat the egg whites, and it is recommended that you use a whisk!

Add sugar and milk to the egg yolks and whisk, then add the melted butter and whisk.

Put the flour into the whisked egg yolk paste, because the egg yolk paste is relatively small I was added several times

Put the above good flour yolk paste into the egg whites and then whisked, the rice cooker pre-heated, coated with oil (I melted from the good butter left a little bit of used to coated the pan) to do a good job of pouring the cake into the pan,hollister france, and press the cooker button. Less than 5 minutes will jump to the insulation gear, let it keep warm for half an hour and then press the cooking button, and then jump to the insulation gear on the good

Second party

Rice cooker cake

Materials: 110 grams of flour, 110 grams of sugar (with refined young sugar, Taikoo brand), 5 eggs (fresh), butter a number of (the more the more flavor, bright little carton, cut more than one-third), milk 50 grams of sugar (with refined young sugar, Taikoo brand), eggs 5 (fresh), a number of (the more the flavor, bright little carton, cut more than one-third of), milk, milk, milk, milk, milk, oil, oil, oil (I stayed a little bit from the melted butter to use in the pot), pour the good cake liquid into the pot, press the button. ), 50 or 60 grams of milk. Flour and sugar is 1:1, other things can be estimated to put.

1, flour sifted three or four times

2, egg yolks, egg whites separate

3, egg whites put a few drops of vinegar (to help whisking)

4, beat the egg whites, until the egg whites basin upside down, the egg whites can not flow down on the right

5, take two-thirds of the sugar, in the process of beating the egg whites in three times to put

6, the remaining one-third of the sugar, the remaining one-third of the sugar in three times

6, the remaining one-third of the sugar in three times to put

6, the remaining one-third of the sugar into the egg yolks, with the yolks together with the egg yolks, mix thoroughly until the yolks become lighter in color7

7, add the butter and milk to the egg yolk batter, also mix thoroughly

8, the sifted flour slowly put into the above custard (can be divided into a few times), or mix thoroughly7

9, now, the beaten egg whites poured into the batter, must be To mix well

10, the rice cooker a little preheated, smeared with butter, pour the batter

11, cover the lid, press cook

12, very quickly (more than 20 minutes), it will jump to keep warm, do not care about it, to keep a half an hour, and then press cook, jump to keep warm after the file to keep a half an hour, it's about the same, if you are not sure! If you're not sure, open the lid and take a look.

Note: The egg whites must be whipped

Otherwise, the finished product will be an omelet

When you beat the egg whites, put 2 or 3 drops of vinegar in it

The whites are whipped

If you don't have an electric mixer

Use 6 or 7 chopsticks to beat the whites together

And the container for the whites needs to be a little bit bigger

Let air and air flow through the rice and the whites will be whipped. p>

Let the air and the egg whites come in contact with each other

It also helps to whip the egg whites

And the container for beating the egg whites must be clean

No oil and no water.