I used to make cakes out of rice pudding before I bought an oven.This time it's made with red beans and raisins on the basis of the original Chihuahua cake, which is more nutritious and has a richer taste.The rice cooker makes the cake so it doesn't catch fire!

WHAT YOU NEED

Ingredients

Four eggs.
90 grams of low-fat flour
40 grams of cooking oil
45 grams of milk
80 grams of fine sugar
40 grams of red beans
1.2 grams of salt
1.2 grams of powder
Dried grapes in moderation
Drops of white vinegar

How TO MADE Electric rice cooker version of the Chihuahua cake

Steps 1 to 4

1. Food reserves.

2. (Red carrot forgot to clap)

3. Egg yolk separation

4. The egg yolk and 20 grams of fine sugar are stirred until the sugar is dissolved, the egg juice is thickened, and the oil and milk are added to the egg yolk in stages (it is better to continue adding after stirring one tablespoon evenly).

Steps 5 to 8

5. Red beans are added to the egg yolk after being scrubbed with an eraser.

6. Stir evenly.

7. A mixture of low-fat flour, baking powder, and salt is added to the egg yolk after sieving.

8. Using the left-right method, mix evenly until there are no small particles of flour.

Steps 9 to 12

9. Add 3 drops of white vinegar to the egg yolk and beat it to a big bubble with an electric egg beater.

10. Add 20 grams of sugar and continue stirring until the egg whites have a fine foam.

11. Add 20 grams of sugar, and the egg whites continue to be stirred, with more and more tiny bubbles, while the volume increases intermittently until all the bubbles are snow-white evenly as delicate as fresh cream, at which point the egg whites are stirred with the head of the egg whites, the bubbles feel elastic and the top is straight, but the tail is slightly curved, this stage is called wet foaming, suitable for making angel cakes and cake rolls, etc.

12. Add 20 grams of sugar, the egg whites continue to be stirred, you can feel the egg whites more dense, the resistance of the egg whites to be stirred increases, at this time if the egg whites are stirred with the head of the egg whites, the whole stirred part of the egg whites remains elastic and upright, that is, the stirring is complete.

Steps 13 to 16

13. This stage is called dry foaming.

14. A lot of cake cleaning requires this stage.

15. Mix the egg yolk dough and 1/3 of the egg yolk dough, stir quickly evenly, then continue to add 1/3 of the egg yolk dough, stir evenly, and finally add the remaining egg yolk dough, stir evenly.

16. Preheat the rice for two minutes, pour into the mixed dough, blow out the air bubbles, and sprinkle the raisins.

17. Press the cooking button, after two minutes, the electric rice cooker is switched to a thermal insulator, block the vent with a towel, and soak for twenty minutes.

18. Press the cook button again, and you're done in 20 minutes.

19. In case of uncertainty whether the cake is ripe, a toothpick can be inserted into the bottom of the cake, and if there is no cake mucus on the toothpick, it indicates that the cake is ripe.

20. Take out the cake and put it on the shelf to cool it.

21. It's still high.

22. The internal organization is very delicate.

23.

Handy cooking tips

　　Egg whitening is one of the most important steps in making a cake. It is best to choose fresh eggs, which are placed for a long time. Egg whitening is low viscosity, high alkalinity, and not easy to whiten.Eggs are alkaline, and small amounts of acidic materials such as tartar powder, lemon juice, or white vinegar can be added to neutralize their properties.Sugar can increase the viscosity of the egg yolk and be used to support the structure, increasing the stability of the base.It should be used immediately and should be stirred quickly and gently when mixed with other materials, otherwise it is easy to foam and collapse.The container cannot have a little water and oil, this will affect the spread effect of the egg yolk, the egg yolk must be beaten to a hard foam, that is, the egg yolk can not be raised with the head of the egg to raise the tip vertically.If the egg yolk is not cooked enough, the size of the cake can collapse.When mixing egg yolk and egg yolk, the dough should be stirred up and down with a rubber scraper, rather than stirring in circles, and the speed should be fast so that the egg yolk does not collapse easily in a short time.When stirring, stick to the bottom of the bowl.Individuals believe that when stirring the dough, it is faster and easier to stir evenly with a manual egg beater than with a rubber scraper.If it's the computer version of the electric rice cooker, the last step, when the cake is cooked, the electric rice cooker will shut itself off.