How to make rice cooker cake

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  1.Separate egg whites and yolks.The basin containing the egg whites must be oil-free and water-free.It is best to use a stainless steel basin
  

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  2.The flour needs to be sifted

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  3.Use a whisk to beat the egg whites until they form fish-eye bubbles, add 1/3 of the fine sugar, and continue beating until the egg whites begin to thicken and form a coarse foam, then add another 1/3 of the sugar.Continue beating until the egg whites are thicker and lines appear on the surface, then add the remaining 1/3 sugar

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  4.Keep beating until the egg whites can pull out curved sharp corners when the egg beater is lifted, indicating that they have reached the level of wet foaming.When you lift the egg beater, if the egg whites can pull out a short, upright sharp corner, you are done.Place the beaten egg whites in the refrigerator to refrigerate

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  5. Add 30 grams of fine sugar to 5 egg yolks and lightly beat them with a whisk.Don’t send it away
  

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  6.Add 40 grams of salad oil and 40 grams of milk, stir Evenly
  

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  7. Add the sifted flour and gently use a rubber spatula to Mix well.Do not stir too much to avoid gluten in the flour
  

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  8.Sheng 1/3 protein into the egg yolk paste
  

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  9.Use a rubber spatula to gently stir evenly.After mixing evenly, pour all the egg yolk paste into the bowl containing the egg whites, and stir evenly using the same technique until the egg whites and egg yolk paste are fully mixed
  

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  10. Brush a layer of corn oil on the rice cooker, then press the cooking button to preheat, then jump up.Pour the well-mixed cake batter into the rice cooker and tap a few times to release the air.
  

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  11. Then press the cooking button, it will automatically jump in about 2 minutes When it reaches the keep warm setting, cover the vent with a towel and let it sit for 20 minutes; then press the cooking button again, jump to the keep warm setting after 2 minutes, cover the vent with a towel and let it sit for 20 minutes before the rice is ready.

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  12.The cake is ready