Rice cooker version -- Matcha cake(dian fan bao ban mo cha dan gao )

Rice cooker version -- Matcha cake

Introduction:

Production steps:

Step 1: sift the flour and Matcha powder

Step 2: put half a piece of cheese into a cup and add honey

Step 3: add another 50ml of hot water to fully dissolve

Step 4: separate the egg white and yolk in two oil-free containers

Step 5: beat the egg yolk well, add the cheese water and beat well

Step 6: sift in the mixture, a little bit

Step 7: mix well

Step 8: add a spoonful of sugar, a little salt and 1-2 drops of vinegar to the egg white, and start to beat the egg white

Step 9: in the middle, add sugar again, three times in total, and continue to beat

Step 10: beat egg white until chopsticks can be inserted in it without falling down for a short time

Step 11: add the egg white into the Matcha paste three times and stir evenly in the way of top and bottom cross

Step 12: brush a thin layer of cooking oil on the inner wall of the cooker

Step 13: pour the batter into the rice cooker

Step 14: put it on the table and shake it gently to let out the extra bubbles

Step 15: cover the air vent of the electric cooker with a wet cloth, press the cook button, and hold for about 30 minutes after jumping to the heat preservation, then press the cook button, and hold for 10-15 minutes after jumping to the heat preservation

Step 16: at this time, take a toothpick and insert it into the cake to see if there are sundries on the toothpick when it is pulled out. If the toothpick is clean, the cake is completely good. If there are sundries on the toothpick, bake it again

Materials required:

Eggs: 3

Ordinary flour: 75g

Matcha powder: 6 g

Cheese slice: half slice

Baking powder: a little

Salad oil: a little

Honey: right amount

Water: 50ml

White granulated sugar: 45g

Salt: a little

Vinegar: 1-2 drops

Note: 1. The flour must be sifted. 2. The container for egg yolk and egg white must be water-free and oil-free. 3. The egg white must be thoroughly whipped, or the cake will taste sticky. 4. When the whipped egg white is added to the Matcha paste, it must not be stirred along the direction, or it can be stirred from bottom to top, just like stir frying

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: sweet

Chinese PinYin : Dian Fan Bao Ban Mo Cha Dan Gao