Rice cooker cake

Overview

How to cook Rice cooker cake at home

Tags

• baking
• baking powder
• corn oil
• egg
• low gluten flour
• yogurt
• lemon juice

Ingredients

Steps

1. 1 Add appropriate amount of sugar and three spoons of corn oil to three egg yolks and beat evenly

   

2. 2 Add 50ml of yogurt

   

3. 3 There is no baking powder, the leavening agent used seems to have the same ingredients.

   

4. 4 Add an appropriate amount of flour. I have never weighed it. Anyway, I put it according to my feeling. This consistency is probably enough. It is best for the rice cooker to be thicker, otherwise the water will be too heavy and it will collapse easily when it comes out of the pot.

   

5. 5 Beat the egg white until it is turned upside down and does not flow down, and it will be good if you can pull up the pointed toes and hold the chopsticks upright. When whipping, add some sugar and lemon juice.

   

6. 6 First add 1/3 of the egg whites and mix, then mix them all, only up and down, making crosses to avoid gluten in the flour.

   

7. 7 Grease the sides of the rice cooker and the bowl. Because the cakes made in the past tend to collapse in the middle after coming out of the pan and taste like cakes, so put a bowl in the middle. Press the cook button, wait 5 minutes after the jump and press it again. After the second jump, wait ten minutes, uncover the pot, wipe off the water on the lid, scrape around the bowl with a toothpick, take out the bowl, turn it over, then press the cook button, wait ten minutes after the jump, remove the lid and apply water, press the jump again and wait another 5 minutes.

   

8. 8 A big hole in the middle

   

9. 9 The rice cooker that tastes good is a 500W one

   

10. 10 Still very fluffy and soft