Homemade rice cooker milk cake(zi zhi dian fan guo nai xiang dan gao )

Homemade rice cooker milk cake

Introduction:

"This is the third time I've done it. I failed the first two times, but I succeeded this time. I strongly recommend that you use electric egg beater to beat egg white. I'm fed up with manual beating... Fortunately, the final taste is very good. It's a reward. "

Production steps:

Step 4: eggs. (I actually prepared eight, and four of them made one just right.)

Step 2: knock the egg open, gently break it, control the width, let the egg white flow out and leave the yolk.

Step 3: separate the egg white and yolk according to the above method and put them in different containers.

Step 4: pour a few drops of white vinegar into the egg white Then start stirring. After about seven minutes, foam (as shown) and add two spoonfuls of sugar.

Step 5: stir for 20 minutes, then add two spoonfuls of sugar.

Step 6: until the egg white volume expansion, cream can be. (it is highly recommended to use electric egg beater in this step. It takes at least one hour to manually use it.)

Step 7: add four spoonfuls of sugar and half a pack of milk to the egg yolk, then stir well.

Step 8: filter the flour with a filter and put it into the egg mixture.

Step 9: stir until mushy. (you can't see the liquid.)

Step 10: put in a third of the egg white and press it up and down with a spoon until it is even. (please don't stir the cake in a circle. You must press it up and down with a spoon, otherwise the cake won't work.)

Step 11: stir evenly and then put in one third, press fully and then put in the last third.

Step 12: pour a little oil into the electric rice cooker, and then rotate the inner liner in all directions so that the bottom and wall of the cooker can be coated.

Step 13: put the bladder into the electric rice cooker, press the cook button, and jump up after about two minutes. At this time, pour the egg paste into the pot and shake the inner liner hard (reduce bubbles). Then cover the outlet of the cooker with a wet towel, wait for five minutes, and press the cook button.

Step 14: wait 10 minutes and press the cook button again. Then wait another 10 minutes, and it's almost ripe by this time. You can take a toothpick to insert it. You can get out of the pot without viscous substances. (if it's still sticky, press the cook button and wait a few minutes)

Step 15: turn the cake upside down and let it cool. (because the front is easy to collapse, it needs to be turned upside down to cool and shape well.)

Step 16: try it~

Step 17: after finishing, the pot is clean and not burnt at all~

Materials required:

Eggs: four

Flour: 200g

Milk: half a pack

Sugar: right amount

White vinegar: right amount

Note: 1. When beating egg white, it's better to use electric beater, which can't be hurt by hand... 2. When putting egg white into yolk paste, it must be put three times, and when stirring, it must be pressed evenly with spoon. 3. Pour a little oil to preheat before cooking. 4. Turn it upside down when it comes out of the pot and set it well.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: milk flavor

Chinese PinYin : Zi Zhi Dian Fan Guo Nai Xiang Dan Gao