Nutritious breakfast | Sponge cake practice, soft taste, sweet cake!

rice cooker version - sponge cake

Ingredients

Eggs 180g Soft flour 120g Corn oil 30g Warm water 45g Water pot 8g
Accessories

White sugar 95g

practice:

1. Put the corn oil in a small bowl

2. Then add warm water

3. Stir until fully mixed with egg beater and set aside

4. Add eggs, sugar, leeches to the clean stainless steel bowl
   

5. Put the mixing bowl into a hot water isolator at about 40 degrees

6. It is delicate and fluffy, and the texture is naturally smooth

7. Sift in low-gluten flour

8. Then pour the oil you just mixed in
   

9. Mix evenly

10. Then pour it inside the rice cooker liner

11. Close the lid and select the cake for 50 minutes

12. After the work is done, open the lid and pour it out to allow it to cool.
    Tips:

Otter is a kind of corn syrup, if not, use honey instead!

Have you learned it? Remember to give me a thumbs up message.