4 eggs, 60 grams of powdered sugar and 55 grams of cooking oil.
65 ml of milk, low-gluten flour100g.
Practice?
1. Take 4 eggs and separate the egg white from the yolk.
2. Add 55 grams of oil and 65 ml of milk to the egg yolk, stir well, sieve in 100 grams of low-gluten flour, and stir until there are no obvious flour particles.
3. Start sending the egg whites, and pour 60 grams of sugar into the egg whites three times. After the first pouring, it will be sent to the shape of coarse-eyed fish bubbles, after the second pouring, it will be sent to wet foaming, and after the third pouring, it will be sent to the egg white paste with small peaks when the eggbeater is lifted. PS: Adding two drops of white vinegar or lemon juice before the first time is good for egg white.
Next, we will mix egg white and yolk, which is a bit circuitous. Mothers should watch carefully. First, pour one-third of the egg white paste into the egg yolk paste, cut it evenly up and down, then pour it all into the turned egg white paste and continue to stir it up and down. PS: Be sure to cut up and down! You can't go around in circles.
5. Wipe the inner container of the rice cooker clean, evenly brush it with a thin layer of oil, then pour in the cut egg paste and gently shake out the bubbles.
6. Put the liner into the rice cooker and press the button to cook at ordinary times. PS: The time of each rice cooker may be different, about 40-50 minutes. You can set a small alarm clock.
7. When the rice cooker finishes cooking, it shows heat preservation. We cover the air outlet with a clean wet towel and stew for 20 minutes.
8. After stewing, take out the liner and buckle it on the plate. PS: Because when the cake just came out of the oven, its internal structure was soft and its supporting force was poor because of its large volume expansion. If not, the cake will shrink and collapse because it can't support its own weight, which will affect the taste of the cake. So we have to use the method of reverse cooling.
9. cut into pieces after cooling ~