It’s delicate and delicious, with a melt-in-your-mouth texture. It’s actually not difficult. The method is the key. As long as you use the right formula and operation method, you can easily make a tall one.
- 90 grams of low-gluten flour
- 5 eggs (320 grams with shells, for reference)
- 50 grams of corn oil
- 50 grams of dendrobium flower water
- 60 grams of sugar
- lemon juice or a few white vinegar drop
- Prepare Dendrobium flower water: Take 15 Dendrobium flowers and add 70 grams of hot water. After cooling, take 50 grams of it.
- Mix the corn oil and the cooled Dendrobium water, stir until completely combined, then add the sifted low-gluten flour.
- Use a silicone knife like how we usually write the letter Z, and mix it until the dry powder is no longer visible.
- Put the separated egg yolk into the mixed batter, and put the separated egg white into a clean container without water and oil for later use.
- Add the egg yolk into the batter and continue to use a silicone knife to fold it into a fine egg yolk paste like writing the letter Z.
- The egg yolk paste part is ready, start beating the egg whites: beat the sugar three times with the egg whites, first add a few drops of lemon juice or white vinegar to the separated egg whites, start to beat them until they are all thick and foamy, add three thirds 1/3 of the white sugar, continue to beat until fine bubbles, start to add the second 1/3 of the sugar, beat again until lines begin to appear, pour in the remaining 1/3 of the sugar, and finally Whip it until the top of the whisk head is in an upright and firm small pointed state.
- Start mixing the beaten egg whites with the egg yolk paste we mixed earlier: first put one third of the beaten egg whites into the egg yolk paste, use a quick and light mixing technique to mix it evenly, and then continue Add half of the remaining egg whites and mix evenly using the same technique. Finally, pour it into the remaining egg whites and mix evenly. The cake batter is ready.
- Pour the mixed cake batter into the inner pot of the rice cooker. Shake the inner pot into which the cake batter has been poured a few times to knock out the large air bubbles inside.
- Put the inner pot with cake batter into the rice cooker.
- Close the lid, select the cake function, and automatically set the timer for 50 minutes. Don’t worry about it.
- When the time is up, there will be a sound prompt that it is done.
- Take out the inner pot, place it directly on the cooling net and let it cool completely.
- After letting it cool completely, gently remove it from the mold and a chubby little fat man will come out of the pot.