Cake steamed from rice cooker

The process of beating egg white is too hard, but its very important.

Food Material List

1 Egg 4
2 Sugar Two and a half spoons
3 flour 5 tablespoons
4 Vinegar 4 drops
5 milk 5 scoops
6 Edible oil 3 scoops

Operational steps

1 Separate the yolk from the egg white first
2 Egg yolk is stirred evenly, add 1 tablespoon and 1/2 sugar, 1/2 bottle milk, 3 tablespoons edible oil and then stir evenly. Add 5 tablespoons of flour in the filter mesh, stir up and down or cross evenly, do not stir in circles. This is to prevent flour gluten from being raw.
3 Whip the egg white, add sugar (sugar should be put in three times) and 4 drops of vinegar (vinegar can make the foam more delicate and taste better) and beat it to the creamy shape of the figure for about 15 minutes (eggs in the refrigerator are hard to beat).
4 Put the egg yolk into the egg yolk after beating, 1/3 at a time. Do not stir up and down in circles (to prevent defoaming).
5 7. Stir well and then preheat the rice cooker for 5 minutes.
6 Brush some oil in the pan and pour it in to prevent the sticky pan from being baked. Press the cooking button after pouring in, and jump to the heat preservation automatically in two minutes. Cover the vent with a towel. Press the cooking button 20 minutes later and you can get out of the pot in 20 minutes.
7 Pots

Tips

Time must be taken out, otherwise its easy to burn.

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