Egg yolk part: 4 egg yolks, low-gluten flour 100g, crystal sugar water 100ML, baking powder 2g, salad oil 60g, refined salt1g.

Protein part: 4 pieces of protein, 2g of Tatar powder, 1 spoon of white vinegar.

working methods

1, the yolk is separated, and the bowl containing the protein should be oil-free and water-free (preferably stainless steel bowl). Add tower powder and white vinegar, and beat the protein into a soft peak shape with an egg beater (that is, the peak of the protein paste stands upright and does not sag) and foam hard.

2. Add the crystal sugar water into the egg yolk and stir until the color becomes light, then add the salad oil while stirring (slowly while stirring), stir until the salad oil is combined with the egg yolk, and then add the sieved flour, baking powder and refined salt and stir evenly.

3. Pour about 1/2 protein cream into the egg yolk paste and stir gently, then pour it back into the remaining protein cream and stir gently.

4. Brush the rice cooker with some oil (I use butter, which is more fragrant), pour the evenly stirred materials into the pot and press the cake stall (if the rice cooker has no cake function, use the usual cooking stall for about 40-45 minutes).