Self-raising flour for making cake rice cooker

We often need to use self-raising flour. For example, the steamed buns, dumplings and other pasta we eat every day are made with self-raising flour to make the dough more fluffy and taste better. Self-raising flour is also called foaming flour and is used for a long time in making pasta and pastries. Many people usually use self-raising flour to make cakes in rice cookers. In order to make the cakes more fluffy, they also use self-raising flour. Let us take a look at the operation of using self-raising flour to make rice cooker cakes.

Material

4 eggs, 100 grams of flour, 100 grams of sugar, tools: rice cooker, three chopsticks (with a whisk is best), 2 large bowls

practice

Beat eggs according to the amount, I used 4 eggs here, separate the egg whites

Use three chopsticks to beat the egg whites. To make them more sweet, add a little salt and a spoonful of sugar. Keep beating.

When it is a little thick, add another spoonful of sugar and continue beating. After about 15 minutes, it will become creamy and will not fall off the chopsticks. This process is more critical. Keep beating until the egg whites can stand up on your fingertips. It's no joke, it's very painful. I don't know what happened. My friend said to beat it for 15 minutes, but I beat it for an hour and a half, and my hands were so sore.

Add two spoons of sugar, three spoons of flour and six spoons of milk to the egg yolks and mix well.

Pour in half of the creamed egg whites

Note: Stir up and down instead of in circles

After mixing well, pour in the other half of the creamy egg white and stir well.

Press the rice cooker to preheat for 1 minute and take it out when the pot is slightly hot.

Pour a little oil and spread it evenly in the pan to prevent it from sticking.

Pour in the mixed ingredients, then shake the pot a few times to shake out the bubbles.

Press the cooking button and it will automatically switch to the keep warm setting in about 2 minutes. Cover the vent with a towel and keep it warm for 20 minutes. Open it, sprinkle with raisins soaked in boiling water, cover the pot, press the cook button, it will jump to keep warm after about 2 minutes, and let it simmer for another 20 minutes. At this time, the egg paste will no longer stick to the surface when you poke it with chopsticks. I ate a piece of it while it was hot. It was so fragrant and sweet, with a strong egg flavor.

Tips

Beating egg whites is an absolute hassle. Make sure to beat the cream into foam. The pan can’t be too big, otherwise the cake will become a pizza, hehe.