How to make two-color cake roll in rice cooker

Most diseases and cancers are closely related to our diet, so for the sake of health, we must pay attention to this aspect of diet. For the sake of your health, stop eating out so often. For the sake of health, I would rather spend more time doing it myself. In order to help you do it more smoothly, I will first introduce the method of making the rice cooker two-color cake roll.

1. Separate the egg white and yolk. I still use this method to knock a small hole in the eggshell.

2. Prepare a clean container without oil or water (make sure it is free of oil and water, a little bit of water can prevent the egg whites from being whipped), put the egg with the hole end facing down, pour out the egg white, and shake it gently, but not with large amplitude. Be careful not to break the egg yolk, and be patient. Put the egg yolks into another clean container and separate the 4 eggs.

3. Add a spoonful of white sugar to the egg yolk and mix until the sugar melts. It is easier to mix with granulated sugar

4. Add 6 spoons of milk and mix well

5. Add three spoons of cooking oil and mix well (the original recipe is corn oil, but I have always used King Arowana blended oil)

6. Sift in 3 spoons of flour and a little salt and mix well. Note that the amount of flour here is 3 tablespoons, and it should be sifted in with a tool such as a sieve colander. This way the flour will not easily clump and will be finer. And the original recipe added a little baking powder in this step, but I didn’t. It’s for children to eat, so try to add less.

7. Set aside the egg yolk paste

8. Beat the egg whites until they have bubbles, add a spoonful of sugar (I used the original recipe and it turned out too sweet, so I only used 70% to 80% of the sugar here), a little salt, a drop of white vinegar, and continue beating.

9. Beat until the egg whites are thicker, then add a spoonful of sugar and continue beating.

10. Beat for a while longer, but when the egg whites are stirred up by the whisk, small upright triangles will appear, which will not fall out even if you turn them upside down. The egg whites are then well beaten. You can't continue to fight here. It will be difficult to do it after you have fought.

11. Pour one third of the whipped egg whites into the egg yolk mixture and mix well. Here you need to chop and stir, flip up and down, left and right, but don't make circles, as this will make the bubbles disappear.

12. After mixing well, add one-third of egg whites and mix well.

13. Pour the egg mixture into the remaining egg whites and mix well.

14. Mix the egg batter and set aside

15. Wash and dry the rice cooker, apply a thin layer of oil, cover the lid, press the cooking button, and it will automatically jump to the keep warm button after a while. At this time, the rice cooker is preheated.

16. Pour the egg batter into the preheated rice cooker, use a rag to pad your hands, lift the inner pot of the rice cooker and weigh it a few times to remove the larger bubbles, and use a scraper to slightly smooth the surface.

17. Cover the lid and press the cooking button. It will jump to keep warm after a while (my rice cooker jumps in less than two minutes). At this time, cover the vent with a clean cloth, simmer for 20 minutes, then press the cooking button again, jump to keep warm and cover with a towel for 20 minutes. That's it.

18. While stewing, you can prepare a spoonful of salad dressing and mix it with the meat floss to make meat floss salad dressing (I used the vegetarian meat floss I made myself, you can use whatever fillings you want)

19. This is what it looks like when the pot is opened after stewing. Generally, it is cooked at this point. If you are not sure, you can insert a dry toothpick into the cake. If there are no crumbs on it when it comes out, it is done.

20. Use a toothpick to draw a circle around the edge of the cake in the rice cooker, turn it upside down on the covered table, and remove it from the mold (if you have better props, that would be better, but I can only wipe the table clean and cover it with plastic wrap)

21. Use a knife to cut the cake in the middle to make two cake slices.

22. Use a knife to remove the four sides of the cake slice to make it square

23. Spread the pork floss salad sauce on the cut side and then slowly roll it up with the plastic wrap. After rolling it up, hold it up with the plastic wrap and twist the two ends together.

24. Roll up the other cake slice in the same way and put it in the refrigerator to set for about an hour. Because the cake base is baked at the bottom of the pan, it is dark in color and a little crispy, so when rolled up it becomes a dark roll. The cake surface is on top and rolled up into a white roll

25. After the quality is good, take it out of the refrigerator

26. Slice, arrange on a plate, and you can eat. Be careful when slicing so as not to flatten the slices.

27. Isn’t it beautiful?

We all know that doing something well requires a lot of effort and time. Of course, cooking also requires effort. If you can cook delicious dishes, you will surely impress others. Now, based on the above introduction, let’s make a two-color cake roll in a rice cooker.