After my constant attempts, I finally got the 0 failure coup of making rice cooker cakes, and now I will share it with you ~ Material preparation: low-gluten flour 120g, 4 eggs, 40g Anjia milk, 30g corn oil, 60g fine sugar, and a few drops of lemon juice/white vinegar.

Operating steps: (1) First, the rice cooker is preheated, which is the first successful step. Oil the inner liner of the rice cooker, and select the cooking button for the empty pot;

(2) Put the eggs in an oil-free basin and squeeze a few drops of lemon juice or white vinegar;

(3) Beat evenly with an egg beater, and continue beating after adding white sugar;

(4) sifting the flour into the egg paste at one time, and uniformly stirring with a rubber scraper;

(5) Mix corn oil and milk, stir to emulsify it, add a little batter, and stir evenly. This step can help these solutions to better mix with batter;

(6) Add the mixed 4 parts into 5 parts for three times, and add them after stirring evenly every time. Our cake paste is ready, and the state is semi-flowing, fluffy, light and delicate;

(7) After heating with a rice cooker for 40 minutes, keep the temperature for 20 minutes, and the soft rice cooker cake will be ready!