I hope that you can learn how to make cakes with rice cookers, and then make more cakes by the way.
Use an egg separator to separate the egg yolk and egg white into different containers (the eggs can be iced in the freezer, which is good for separation)
Egg whites should be poured into oil-free and water-free containers for spraying. Add a few drops of lemon juice to the egg whites to make coarse bubbles. (Vinegar and lemon juice play a role in regulating the pH of egg whites, making egg whites easy to foam. It is recommended to add homemade cakes. White vinegar or lemon juice will not affect the color and taste, but also neutralize the strong egg flavor. In addition to adding lemon juice, you can also use vinegar instead.
Adding white sugar three times to hard foaming, seeing that I have a small upright sharp angle after lifting the eggbeater, the degree of protein foam will not drip, even if it is hard foaming. (If there is no egg beater, use three chopsticks to beat hard and beat it, but it is very tired, it may be too hard to beat)
Mix the egg yolks, add salad oil and milk in turn.
Pour the sifted flour into the egg yolk paste and mix well (if it is not sieved, the flour will be small granules, which is not good for stirring)
Pour a third of the whipped cream into the pot of the egg yolk paste, mix it with a plastic scraper in an irregular manner or mix it with the sea. (Be sure not to circle and stir, otherwise the protein will defoam)
Finally, pour the remaining batter into a two-thirds meringue container, use a plastic scraper to cross or mix the sea and fish.
Put the oil paper on the bottom of the rice cooker, and the oil paper can be padded several times to avoid the cake bottom. Here I padded 4 layers; press the cooking button to preheat the pot (no oil paper can be used in the rice cooker, the bottom of the pot) a little oil)
After preheating, pour the batter and gently pat the rice cooker for the purpose of steaming the cake without too many stomata.
Press the cooking button, it will jump back to the insulation state in two or three minutes, we do not care about it, cover it with a wet towel on the air outlet; press the cooking button after 5 minutes of heat preservation; After a minute, press again, then jump back to the insulation state and then insert it with a toothpick after 10 minutes. If there is no sticky thing on the toothpick, it means that it is cooked. The rice cooker I use is 750W. There is no specific time here, so you have to master it yourself! If the toothpick is wet and brings out some cake foam, or if you feel that the cake skin is not dry enough, then press the rice cooker switch again and take it out after ten minutes)
After taking it out, the buckle is allowed to cool, release the mold, cut open and enjoy it~! (The cake must be buckled, otherwise it will collapse)
Wet foaming: The protein is whipped all the time, and the small foam will be more and more, until it becomes a white foam like whipped cream. At this time, the egg beater is lifted, and the protein foam will still drip from the egg beater. Known as "wet foaming", it is suitable for making angel cakes. Dry foaming: wet foaming continues to be sent to the extent that the protein foam does not drip after the eggbeater is lifted. It is "dry foaming" or "hard foaming". The protein paste at this stage is suitable. To make a hurricane cake, or a decorative protein on the lemon pie.