The practice of rice cooker cake

The practice of rice cooker cake is as follows:

Ingredients: 5 eggs, 90 grams of low-gluten flour, 50 grams of milk and 60 grams of fine sugar for protein.

Accessories: 40 grams of corn oil.

Tools: hand pump, eggbeater, scraper, sieve.

1. Separate the egg white from the yolk, and put the egg white into a clean basin without oil and water.

2. Beat the egg yolk by hand, pour in corn oil, mix together, then pour in milk and stir well. No oil stars appear, sift in low-gluten flour.

3. Mix the flour and the yolk paste evenly in an irregular direction by hand, and raise your hand, and the yolk paste will fall like a ribbon for later use.

4, egg white with electric egg beater, first high-speed rough bubble, add fine sugar.

5. Paste the 1/3 protein into the egg yolk paste, stir it evenly by hand and pour it back into the protein paste basin.

6. Turn the scraper from 2 o'clock to 8 o'clock and stir from bottom to top. Operate the scraper clockwise and slowly rotate the basin counterclockwise. The egg white paste and egg yolk paste are mixed evenly, showing a delicate and shiny cake paste.

7. Clean the inner liner of the rice cooker in advance to ensure that the inner wall is free of oil and water; Pour the cake paste into the inner container and smooth the surface with a scraper.

8. The rice cooker has the function of making cakes. Just press it and wait for it to come out If there is no cake function, you can use the stew function 1 hour or so.

9. Take it out and put it on a plate.