How to steam cakes in rice cooker

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  1.Prepare materials

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  2. Brush oil on the inner pot of the rice cooker and also on the top.

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  3.Cook for 10 minutes, then press "Keep Warm" to keep warm

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  4.Sift oil, milk and flour and mix well

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  5.Mix evenly and without lumps

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  6.Separate the egg whites and beat the egg yolks directly into the batter

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  7.Put the egg whites in an oil-free and water-free container, and add a few drops of white vinegar or lemon juice

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  8.Mix the egg yolk paste evenly without any grains

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  9.Use the egg beater at high speed to beat the large fisheyes, add one third of the white sugar, and continue beating

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  10. When small and delicate bubbles appear, add one-third of the sugar for the second time

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  11.When a fine texture appears, add the remaining white sugar

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  12.Just whip until the meringue becomes straight and sharp, don’t over-whip it

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  13.Put one-third of the meringue into the egg yolk paste and mix evenly.Add another third of the meringue into the egg yolk batter and mix evenly.

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  14.Fold one-third of the egg yolk paste twice, no grains

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  15. Pour the egg yolk paste into the remaining meringue and stir evenly (do not Mixing for too long, pay attention to the mixing technique to avoid defoaming)

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  16.Down Put the inner pot of the rice cooker and shake it hard for a few times

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  17. Press the cooking button to cook 50 minutes, if the rice cooker is cooked in advance, the repeat cooking function will cook for 50 minutes.Then keep warm and simmer for 20 minutes (don’t look at the time on the rice cooker, look at the real time on your phone.When steaming the cake, you can cover the vent with a wet towel)

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  18. Serve out

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  19. Cut

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  20.Let’s eat