Health benefits
Eggs: enhance immunity, protect eyes and improve vision
Ingredients
Flour( 300g ) | Milk( 240g ) |
Eggs ( 6 ) | White sugar ( 90g ) |
Edible oil (a small amount) | White vinegar ( a small amount ) |
How to make rice cooker cake
1.Separate the egg yolk and egg white, add flour and milk to the egg yolk, stir evenly without any small particles.
2. Add sugar to the egg whites in three times and beat.If there is no electric whisk, I use a plastic bottle.Make one and beat it manually for about 15 minutes.Turn the bowl upside down and the meringue will not fall off.
3. Pour half of the meringue into the egg yolk basin and stir evenly.Do not stir in circles., to prevent the egg white from defoaming, then add the other half of the egg white and continue to stir evenly.
4. Brush oil inside the rice cooker to facilitate demolding, and put the mixed cake liquid into it In the rice cooker, shake it a few times to release air bubbles, press the cake button for 40 minutes and switch to keep warm for 10 minutes, invert it on a cutting board and let it sit for 20 minutes before unmoulding, so that it will not shrink.
5. Cut it into a piece and eat it.The bottom will have this burnt color, but The taste will not be affected and it will taste soft.
6. It can be seen that it is very soft.
Tips
The more delicate the egg yolk liquid is stirred, the more uniform the holes in the final product will be.The time of the rice cooker can be adjusted by yourself.I put in more this time, so I added another ten minutes after forty minutes.If you have lemon juice or white vinegar, you can add a few drops to remove the smell when beating the egg whites.There should be enough sugar, because the volume will increase during the cooking process and the sugar will not taste very sweet.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
