How to make a cake with a pressure cooker

Ingredients: 60 grams of flour (preferably low-gluten flour), 90 grams of sugar (about 10 grams for a spoon at home), three eggs, 30 grams of salad oil, 30 grams of milk, a little baking powder, and eagle chocolate condensed milk (for decoration).

Practice: 1. Separate egg yolk from egg white. The container for sending protein must be clean and oil-free.

2. Add 30 grams of sugar to the egg yolk and mix well into goose yellow, then add milk, salad oil and baking powder and mix well; Add flour twice and mix well to form a thick paste for later use.

3. Next, it will take a lot of effort to pull the protein. Add a little salt first, and when there are big bubbles, add 30 grams of sugar. Fight and fight, my arm is so sore. . . Pull for ten minutes, add the remaining sugar, and beat. . . Protein hangs on a container and flows very slowly.

4. Pour the beaten protein into the egg yolk paste and stir well.

5. Preheat the rice cooker or pressure cooker slightly and apply a little salad oil to prevent the cooker from sticking; Pour in the cake paste, weigh out the pan and butt joint several times, which can reduce bubbles and make the molding more delicate.

6. The fire lasts about 5- 10 minutes, and then it is kept warm for half an hour. . .

7. Out of the pot, draw chocolate condensed milk on the cake. Draw whatever you want.