Simple rice cooker cake

Overview

Soft taste and rich aroma

Tags

• baking
• corn oil
• egg
• low gluten flour
• white sugar
• white vinegar
• milk
• salt

Ingredients

Steps

1. 1 Separate the egg yolks and egg whites into two prepared oil-free and water-free basins.

   

2. 2 divided egg yolk

   

3. 3 Add 50 grams of oil, 50 grams of milk, and one-third of the sugar to the egg yolks

   

4. 4 Then add 100 grams of low-gluten cake flour and mix slowly (without whisking, the cake will not be soft when the gluten is released) and mix evenly. No nuggets allowed

   

5. 5 Add a few drops of white vinegar to the egg whites (adding vinegar makes it easier to beat the egg whites). Add the remaining white sugar to the egg whites in three batches, add 1 gram of salt, and use an electric egg beater to beat the egg whites into a hard foam (it will look like a creamy texture and it will not fall when you insert a chopstick into it)

   

6. 6 Whipped egg white

   

7. 7 Then add the egg whites into the egg batter in three batches, and use a spatula to stir evenly up and down (not stirring in circles will destroy the bubbles in the egg whites and cause the cake to fail)

   

8. 8 Preheat the rice cooker for 3 minutes and grease it with oil (to prevent the cake from sticking to the rice cooker). Pour the beaten egg batter into the rice cooker and gently shake it a few times to release big bubbles. Put it into the rice cooker and press the cooking button. After it jumps to the keep warm state, cover the steam hole with a damp cloth and simmer for 20 minutes. Then press the cook button. Wait for 5 minutes and then open the rice cooker. Insert the chopsticks into the cake and pull it out without any paste. The fragrant cake is ready

   

9. 9 Baking one by one