Rice cooker cake

Prepare materials: flour, eggs, milk, salt, sugar, oil

Note: Do not touch a drop of water during this process, and wipe all utensils Dry and use again.

1. Beat the eggs according to the amount. Here I used 4 eggs. Separate the egg whites first

Three chopsticks are used to beat the egg whites

Beat it twice. That’s it

2. In order to highlight the sweetness, add a little salt

3. Put a spoonful of sugar in the egg whites, continue to beat, continue to beat, add another spoonful when it is a little thick. After continuing to beat the sugar for about 15 minutes, it will become creamy and will not fall off the chopsticks.

This process is crucial. Beating continuously for 15 minutes is no joke, it is very painful.

4. It’s time to process the egg yolk. Put two spoons of sugar, 3 spoons of flour and 6 spoons of milk into the egg yolk and stir well.

5. Pour in half of the creamy egg white, note: stir up and down instead of in circles; stir evenly before pouring in the other half of the creamy egg white, stir up and down

6. Press the cooking button of the rice cooker to preheat for 1 minute and then take it out. When the pot is a little hot, you can pour a little oil and spread it evenly in the pot to prevent it from sticking. Pour in the stirred things, then squat on the pot a few times to remove the air bubbles. Shake it out, press the cooking button, and it will automatically jump to the keep warm position in about 2 minutes. At this time, cover the vent with a towel and keep it stuffy for 20 minutes, then press the cooking button again. It will be OK after 20 minutes

The pan is greased with oil, and it comes out as soon as it is poured. The bottom of the cake is darker in color, softer and delicious, and you are done!