How to steam a cake in a rice cooker and how to do it exactly?

Ingredients for the first recipe: 150 grams of flour, 150 grams of sugar, 100 grams of butter, 50 ml of milk, 3 eggs. Separate the egg white from the egg yolk, add sugar to the egg white (two-thirds of the total sugar) can add the sugar at one time, but I add it three times, beat it in one direction, and the egg white will not flow out if you turn it into a white foam, the cake is not good, because the egg white is not beaten enough, it is recommended to use a whisk!

Add sugar and milk to the egg yolk and stir well, then add the melted butter and stir well. Put the flour into the well-mixed egg yolk paste, because the egg yolk paste is relatively small, I add it in several times, add the flour egg yolk paste made on top to the egg white, stir well, preheat the rice cooker, coat it with oil (I left a little bit from the melted butter to coat the pan), pour the finished cake liquid into the pot, and press the cook button. In less than 5 minutes, it will jump to the keep warm setting, let it keep warm for half an hour, then press the cooking button, and then jump to the thermal insulation setting

110 grams of flour, 110 grams of granulated sugar (with refined granulated sugar, Swire brand), 5 eggs (fresh), some butter (the more fragrant, bright small carton, cut a kind of Huan?) , milk 50 or 60 grams. Flour and granulated sugar is 1:

1. Other things can be put in. 1. Flour sieve.

3. 4 times 2, the yolk and egg white of the egg are separated 3, put a little salt in the egg white (to help beat it) 4, beat the egg white, until the egg white basin is turned upside down, and the egg white can't flow down on the right 5, take two-thirds of the sugar, put it in three times in the process of beating the egg white6, put the remaining one-third of the sugar into the egg yolk, and stir it well with the egg yolk until the color of the egg yolk becomes lighter 77, add the butter and milk to the egg yolk paste, and also stir fully 8, Slowly put the sifted flour into the custard on it (you can put it several times), or stir it fully 79, now, pour the beaten egg white into the batter, be sure to stir evenly10, preheat the rice cooker slightly, smear it with butter, pour the batter into it11, cover the lid, press the cooking rice 12, soon (more than 20 minutes), it will jump to keep warm, leave it alone, keep it for half an hour, and then press the cooking rice, jump to the heat preservation gear and keep it for another half an hour, it's almost, If you're not sure, open the lid and take a look.

Prepare things: flour, eggs, milk, salt, sugar, oil You can't get a drop of water in this process, wipe them dry and then use them Actually, with the amount I made, 3 eggs should be just right, I used 4, and it feels a little too much - Egg white separation Three chopsticks are ready to beat the egg whites Hit it twice and that's it To accentuate the sweetness, put a little salt A spoonful of sugar Keep beating and keep beating - put another spoonful of sugar when it's a little thick, and keep beating In about 15 minutes, it will be like this, creamy, and the chopsticks won't fall off - This is more critical, 15 minutes of continuous play, not a joke, very painful drops Put two spoons of sugar in the egg yolk 3 spoons of spiky flour 6 spoons of milk Stir well Pour in half of the amount of creamy egg whites, pay attention, stir up and down instead of making circles After stirring well, pour in the other half of the creamy egg whites, stir up and down and it will look like this The rice cooker is pressed to cook the rice and preheat it for 1 minute, take it out, the pot is a little hot, you can pour a little oil, and evenly coat the pot to prevent it from sticking to the pan Pour in the stirred things, and then squat a few times in the pot to shake the bubbles out Press the cook button, it will automatically jump to the keep warm setting for about 2 minutes, then cover the vent with a towel, stuff for 20 minutes and then press the cook button, and after 20 minutes, it will be ok ready to open. Hold on.

Open the lid of the pot The pot is coated with oil, and it comes out as soon as it is poured, and the cake with a darker color at the bottom of the cake is softer and delicious, and it is done, and the applause rang out.

I tried it myself, but the effect was not very good, and the heat was not easy to control, so the bottom surface of the steamed egg cake was a little burnt.

Teach you how to steam cakes fluffy and delicious.

I've just tried it twice, and I used self-rising cake flour, no flour, and it tasted good, but it looked ......It feels like a French muffin.

How do you make a steamed cake? First of all, use a spoonful of cornmeal and a spoonful of plain flour, then add two spoons of sugar and yeast powder, then beat an egg and add a carton of pure milk, stir into a lump-free batter, put it in a paper cup and steam it.