How to make rice cooker cake

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  1. Take note of the ingredients.

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  2. Separate the egg yolk and egg white, and put them into two large, water-free and oil-free bags.In a bowl

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  3. Add pure milk (80g), oil (50g) to the egg yolk bowl g), mix evenly and add low-gluten flour (100g), stir evenly up, down, left and right (remember not to stir in circles), be sure to carefully eliminate all the small lumps, so that the cake will have a more delicate texture.

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  4. Beating of protein
  ① Add a few drops of lemon to the protein bowl juice or white vinegar, beat clockwise until big bubbles form.
  ② Add 30 grams of white sugar and continue beating clockwise until the bubbles become small.
  ③.Continue to add 30 grams of white sugar and beat clockwise until the bubbles are fine.
  ④.Finally, add 20 grams of white sugar and beat until it can be pulled up to a right angle without falling over, and the egg whites will not slide down when the bowl is turned upside down.Then you're done!

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  5. Add two spoonfuls of beaten egg whites to the stirred egg yolk paste and stir evenly, then Pour all the egg yolk paste into the remaining egg whites and mix evenly.Remember to only mix evenly up, down, left and right, not in circles, as this will defoaming and the cake will not be soft.

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  6. Wipe the water inside the rice cooker pot and evenly brush it with cooking oil.Pour the stirred egg batter into the pot, hold the pot and shake it gently to knock out the bubbles, sprinkle with raisins and red dates and put it into the pot.Steam for about 40 minutes.

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  7.Steamed cake

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  8.Steamed cake

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  9.Loose, soft and fragrant