How to make cranberry rice cooker cake
Separate the eggs first (make sure there is absolutely no yolk, water or oil in the egg white)
Take the egg yolk part, add milk, sugar and olive oil separately (the amount of sugar and olive oil is not specified, about one spoon of sugar and 3 spoons of oil, you can add according to personal preference)
Add 150 grams of flour (pass the flour through a sieve to make the flour finer)
Stir the egg yolk liquid (if it feels thicker, you can add some milk appropriately to ensure that the final stirred egg yolk liquid is in a flowing liquid state)
After the egg yolk is done, put it aside for later use. Next is the most important egg white part. My secret weapon is the egg beater.
To beat the egg whites to the shape of a fish bubble at a low speed, add a spoonful of sugar
Continue to beat at low speed until the egg whites become fine foam, then add a spoonful of sugar
Continue to beat the egg whites and add a spoonful of sugar when the egg white lines appear
Dry the whisk at high speed (when the whisk is lifted, the egg whites will not fall by itself, even if the whisk is ready)
Then add the egg whites into the egg yolk three times to mix evenly, use a spatula to cut up and down, not in a circle (the online tutorial always says that you can’t in a circle, saying that it will remove the bubbles)
Add a small amount of butter after preheating the rice cooker for 5 minutes
Pour the stirred ingredients into the rice cooker and buckle twice to prevent air bubbles.
Then sprinkle some cranberries on the surface
The rice cooker turns on the cooking button and presses the vent with a wet rag
After it automatically jumps to keep warm and simmers for 15 minutes, my dear cake is out of the oven
You try it tastes great.