How to make rice cooker cake

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  1.Two dry basins to hold egg yolks and egg whites separately

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  2.Add 1/3 corn oil to the egg yolk

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  3.Add half a cup of milk to the egg yolk

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  4.Pour a cup of low-gluten flour into the egg yolk

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  5. Stir Form into a grain-free shape and set aside (the egg yolk paste is completed)

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  6.Add a few drops of white vinegar to the egg whites Or lemon juice, beat with a whisk until fish-eye bubbles form (see the picture below for fish-eye bubbles)

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  7.Add white vinegar and beat the egg whites until fish-eye frothy, add 1/3 powdered sugar and continue beating

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  8. Beat until the whisk is lifted and the meringue forms a large curve, add 1/3 powdered sugar

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  9.Continue beating until you lift the whisk head and see small upright corners, which means the dry foaming is successful

• 10.Add 1/3 of the meringue into the protein paste and mix evenly

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  11.Finally, pour the evenly mixed cake batter into the remaining meringue, and mix evenly

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  12. Finally, brush the rice cooker with a layer of oil, pour in the cake batter, tap it gently a few times, and then put it into the rice cooker to cook