Rice cooker cake

Overview

Milky and soft

Tags

• baking
• egg
• low gluten flour
• rock sugar powder
• walnut oil
• milk

Ingredients

Steps

1. 1 Separate the egg whites and egg yolks, beat the egg yolks, add 1/3 of the sugar, then add the flour in batches and beat well, add some walnut oil and beat well

   

2. 2 Add milk gradually and beat well

   

3. 3 Beat the egg whites until foamy, this is what it looks like at the beginning

   

4. 4 Continue to beat the egg whites, add sugar in three batches, and beat until creamy. It takes a long time to beat. It is said that adding white vinegar is easier to beat, so I didn’t add it if I didn’t have it at home. It must be creamed

   

5. 5 Stir the beaten egg whites and egg yolk paste. I forgot to take a photo of this. Don't stir in circles, just stir in a straight line. After mixing, put it into the rice cooker. The bottom of the rice cooker needs to be coated with a layer of oil. I added too little, so the finished product was a little brown, but fortunately it didn't taste burnt. After putting it in, shake off some bubbles, cover the pot and press the cooking button. After it switches off, simmer for 20 minutes and then press the cooking button. After switching off, simmer for 20 minutes.