Super soft and super shockful, ultra-thin [electric rice cooker version - yogurt cake] offer ~
First, sift the right amount of flour and starch and mix well.
Then take a large and a small water-free oil-free container, divide the egg, put the protein into the large basin, and put the egg yolk into the small basin.
Beat the egg yolk, add a tablespoon of sugar, the right amount of oil, whipped until the sugar melts
Then pour in the right amount of yogurt and stir well
After mixing, add the sieved flour
Turn it up from the bottom with a turn-over technique and mix it until it is smooth and free of granules. Made of egg yolk paste
The protein is added in three times with sugar, one tablespoon at a time, and it is hard foamed, and the small sharp corner can be pulled up.
Add the protein to the egg yolk paste twice, first add one-third of the first, and mix it evenly with the mixing method. After mixing evenly, put all the remaining protein into the pot and continue to mix and evenly make the cake paste.
Sweep the rice cooker liner and press the cooking button to warm up.
After preheating, take out the inner liner, slowly pour the cake paste, and then take out the rice cooker liner, turn it on the table or on the ground, turn the surface flat, and then shake the earthquake. Take a big bubble and put it back in the pot
Press the cooking button and after a few minutes it will automatically jump to the insulation. At this time, prepare a wet towel or rag and cover it on the air outlet for 20 minutes... After 20 minutes, remove the towel, press the cooking button, jump back to the insulation, then cover the towel, then lick twenty minutes
Open the lid and insert it with a toothpick. If there is no stick, it will be cooked. If it is, then cover it and then cover it for a while.
Directly reverse the rough! Tips: Its surface will be easy to leave traces! Super soft and super shockful, ultra-thin [electric rice cooker version - yogurt cake] offer ~
1. The practice of cakes is the same, but the cooking tools used are different. Therefore, I will not say more about the precautions for making cake paste. 2. The rice cooker is three liters and has a power of 550 watts. 3. It is best to preheat the rice cooker to the oil and sizzle. Preheat to jump to the heat preservation, so that it can be directly inverted and not sticky. 4. According to experience, the periphery of the cooked cake will be completely separated from the inner wall of the rice cooker, which means that the entire outline of the cake can be completely seen! 5. The yogurt cake made with the rice cooker is about the same as the oven, but the water will be heavier, a bit like a cheesecake. 6. Rice cooker to make cake, protein is better to play harder than the oven version, but don't overhaul! Because the rice cooker is low-temperature baking, some people say that the rice cooker is easy to collapse, that is, the protein is not hard enough, and one is that the egg yolk paste is too thin, and the second is that the time is not well mastered, these are all caused by the rice cooker. The reason why the cake that came out is easy to collapse into a pizza shape.