Ingredients: eggs: 5.
Milk: 80 grams
White sugar: 90g
Low gluten powder: 1 10g
Olive oil: 50g
White vinegar or lemon juice: about 3 drops.
Step 1:
Separate the yolk. Note: The egg white container should be clean, water-free and oil-free, and the egg yolk should be stirred with 20g sugar.
Step two:
Sieve the low gluten, add it into the egg yolk paste twice, and stir until it becomes thick. Don't turn or stir too much.
Step 3:
Add about 3 drops of lemon juice (white vinegar) to the egg white, add about 30g of white sugar to the egg white, stir at medium and low speed until it bubbles, then add about 10g of white sugar to stir at high speed until it bubbles, and then add about 10g of white sugar to stir at high speed until the egg white bubbles (there will be a small hook when the egg beater lifts the basin upside down, so the egg white will not fall off.
Step 4:
Pour one third of the beaten egg whites into the yolk paste and stir well. Then add the yolk paste to the remaining egg whites and stir well together. Don't mix too much!
Step five:
Egg whites and egg yolks are completely mixed into batter.
Step 6: Pour the batter into the preheated rice cooker. If you are worried about sticking to the pot, you can spread oil paper in the rice cooker and then pour in the batter. Then cover the rice cooker button, keep the temperature for about five minutes after tripping, press the button again, and keep the temperature for twenty minutes after tripping. If the rice cooker has the function of steaming cakes, choose directly, and delicious cake blanks will be ready.