Rice cooker version of waterless cake
Introduction:
"The cakes made by my friends are so attractive that I have the impulse to make them by myself every time I look at them. But if there is no oven, that's all. Later, someone was able to do it with an electric rice cooker. After learning to do it twice, it was not bad. "
Production steps:
Step 1: raw material drawing
Step 2: put the egg white and yolk into two small pots
Step 3: put one third of the sugar into the yolk bowl
Step 4: break up the yolk, melt the sugar into the yolk, add milk and corn oil, and mix well
Step 5: pour the flour into the yolk
Step 6: mix well
Seventh step: two times in the egg white, the remaining 2/3 sugar will be beaten into foam by egg whisk.
Eighth step: two times in the egg white, the remaining 2/3 sugar will be beaten into foam by egg whisk.
Step 9: beat until the chopsticks can stand
Step 10: put the egg white paste into the egg yolk paste several times
Step 11: mix up and down
Step 12: pour it into the rice cooker and shake it to make the paste smooth
Step 13: press the start button of the electric rice cooker to start working. When the heat preservation lamp is on, simmer for ten minutes. Open the lid of the cooker and prick it with toothpick. If the toothpick is stained with the cake, it means it is not ripe. Then press the start button. When the heat preservation lamp is on, simmer for a while.
Materials required:
Flour: right amount
Eggs: right amount
Corn oil: right amount
Sugar: right amount
Milk: moderate
Note: the color is OK. It tastes good, too. The materials are also very simple.
Production difficulty: simple
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Dian Fan Guo Ban Wu Shui Dan Gao
Rice cooker version of waterless cake
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