How to make the rice cooker cake

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  1.Prepare all the materials in advance, and the weight can be measured using an electronic scale

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  2.Use two Use a clean, waterless stainless steel basin to separate the egg yolks and egg whites, making sure there is no water or yolk in the egg whites

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  3.Add vinegar to the egg whites, beat at low speed until large bubbles form, add some sugar, and continue beating.When there are fine bubbles, add sugar for the second time and continue beating.After the egg whites are fine, add sugar for the third time until they are beating.Just turn it over until it doesn't fall out, and put it in the refrigerator for later use

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  4.Egg yolk Add oil and salt and beat evenly at low speed

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  5.Sift the low-gluten flour into the egg yolks, Add water, or you can use milk instead

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  6.Mix the egg yolks and flour evenly p>

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  7.Add 1/4 of the beaten egg whites into the egg yolk batter, mix up and down, pay attention to the Never stir in circles, as this will cause big bubbles.At this time, you can preheat the rice cooker

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  8.Then pour all the remaining whipped egg whites into the egg yolk batter and stir evenly

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  9.Be sure to mix the egg yolk batter and whipped egg white evenly

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  10.Pour the evenly stirred batter into the rice cooker, shake it a few times to remove air bubbles, and add red dates on the surface

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  11. Press the cake function button of the rice cooker.If there is no cake button, the cooking button can also be used.If the cooking button trips, you need to press it again, and the cake button is no longer needed.Don’t be in a hurry to open the lid when it’s ready.Open it again after three minutes

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  12.Cold It can be taken out.Note that I use a non-stick pan, so you can take it out without brushing oil.Began to eat! ! !