Material: 150g low-gluten flour (ordinary flour is also acceptable). 3-4 eggs, 60 grams of milk, 0/00 grams of sugar/kloc, and a little cooking oil.
Practice: 1, separate the yolk from the egg white;
2. Add about 60 grams of sugar and 4-5 spoonfuls of milk to the egg yolk. Beat well with an egg beater;
Too much milk will make it thin and difficult to cook. )
3. Beat the egg whites evenly with an egg beater and add sugar several times;
When it turns into a big white foam, add about 10g sugar to beat the egg whites again;
After the bubbles become smaller and all the sugar is mixed into the egg white, add sugar to beat the egg white for the second time;
When it is completely sticky and there is no foam, add sugar for the third time until it is difficult to foam. Turn the protein bowl upside down, and the protein will not fall off, even if it is difficult to foam.
4. Mix the egg yolk paste mixed in the second step into the beaten egg white for three times, and stir evenly with an egg beater. The stirring time should not be too long, and the gluten should not be beaten. If you beat gluten, it will affect the expansion effect of the cake.
5. Press "Cook" to preheat the rice cooker for about 10 second.
When the bottom of the pot is a little hot, you can pour some cooking oil and wipe it in the pot to prevent the cake from sticking to the pot.
6. Pour in the stirred egg paste, squat a few times and shake out the bubbles inside.
7. Pressing "Cooking" for about 3 minutes will automatically jump to "Insulation". At this time, turn on the rice cooker and turn the cake over.
Press "cook" again, and it will take 3 minutes!
8. Take the cake out of the rice cooker while it is hot. If you don't take it out in time and cover the rice cooker, the distilled water on the cover will drip down, which will affect the effect of the cake and make it slender and shrink.
Use a pan, and so on:
The first four steps are the same,
5. After the pot is preheated, pour a little cooking oil and stick it evenly on the whole pot to prevent the cake from sticking to the pot.
6. Pour in the stirred egg paste, squat a few times and shake out the bubbles inside.
7. Cover the pot and heat for 5- 10 minutes on medium heat. Open the lid and insert chopsticks. Turn the chopsticks a little twice, and there is no egg paste when you pull them out. It's okay! You don't have to turn over.