How to make rice cooker olive oil cake

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies are also very interested in how food is made. Today, we will satisfy the demands of foodies and introduce to you the method of making olive oil cake in a rice cooker.

1. 3 eggs, 60g sugar, 40g olive oil, 100g low-gluten flour, 1g baking powder.

2.1 Pour 60g of sugar in two or three times and beat. (It is not beaten well here. It should be beaten until the bubbles on the surface are fine and the consistency is certain. The egg liquid drips in the shape of a forged ribbon and flows from top to bottom. The traces of falling slowly disappear within 5 seconds. At this time, the whole egg is considered to be completely beaten. Mine is still a thin paste. Failure.

3.2 Crack three eggs into a bowl.

4.1 Before the flour is completely mixed, pour in 40 grams of olive oil. Be careful not to pour it all at once, but pour it slowly and continue to stir the batter while pouring.

5.2 After beating the egg liquid, sift in 100g of low-gluten flour and a small spoonful of baking powder and stir. (Healthy cakes do not require baking powder)

6. The batter is completely uniform.

7. Pour into the oiled rice cooker. After the circuit breaker trips, you can open the lid and check! If there is still a little stickiness on the surface of the cake at this time, press the cooking button again and wait for the circuit breaker to trip again. I cook rice 3 times.

8. After the cake is done, turn it upside down for 20 minutes before removing it from the mold. (My pan was a little sticky and I had to use a spoon to unmold it.) Olive oil will make a crispy cake. Embarrassing. . .

First of all, reading the instructions for making olive oil cake in a rice cooker shows that you are very patient. And this patience will inevitably lead to different achievements in this dish. So, you need to try it quickly while you are young.