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. If you want to enrich the taste, you can add raisins, cheese and other accessories in the fourth step.
Practice: 1, egg yolk and egg white are separated;
2. Break the yolk for later use:
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. Send egg whites:
It is best to beat the egg white 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 egg whites, egg yolks and flour:
Mix the egg yolk paste prepared in the second step into the beaten egg white three times, and then add the flour into the egg paste three times. Stir while adding, or stir well 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. Anti-oil sticking:
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. Baking:
Press "cook" for 3-5 minutes, and it will automatically jump to the "heat preservation" place. Don't open the lid. Cover 10 minutes or more. Open the lid, insert chopsticks and check whether the cake is cooked. If you take out the inserted chopsticks, you will find that the egg paste is stuck on the chopsticks, which means that the cake is not ripe, so you need to continue to cover it and press the cooking button to bake it. Otherwise, if there is no egg paste on the chopsticks, they will be cooked thoroughly.
8, take out the finished product:
Baked cakes should be taken out while they are hot. If it is not taken out of the rice cooker in time, the distilled water on the cover of the rice cooker will drip down, which will affect the effect of the cake and make it slender and shrink.
You can use a pan, but the cake is not so swollen, 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 and heat for 5- 10 minutes on medium heat. Open the lid and insert chopsticks. Turn the chopsticks a little twice, pull out the egg paste, and it's ok!