Practice steps
1: Stir the egg and sugar until saccharified.
2: Add milk and stir well.
3. Sift bp and low gluten powder and add stirring evenly.
4: Finally, add salad oil and stir well.
5. Put it into a framed flower bag and squeeze it into the mold for eight minutes.
6: Put into an iron dish, pour boiling water into the iron dish and top a baking dish.
7: Bake at 170/180°C for about 25 minutes.
8: After cooling, pour the pre-dissolved white chocolate on the surface of the cake.
9: Garnish with kiwi fruit and cherry.
Tips
When stirring the egg and sugar, the sugar must be completely dissolved. The powder should be sieved. Add salad oil slowly. When steaming the cake, boil the water in the iron plate, and do not open the stove door casually in the middle of baking.
![Rice cooker steamed cake, keeping in mind this golden recipe ratio, soft and does not collapse, the yield is particularly high Rice cooker cake Erha has something to say:[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)