Cooking Steps

1. 

   Step1:Ingredients preparation - 120g millet, 3 eggs, 30g vegetable oil and 28g white sugar.

2. 

   Step2:Millet should be washed in advance and then soaked in water for about 2 hours.

3. 

   Step3:Soak the millet and drain the water.

4. 

   Step4:Separate the egg white and yolk. Put the egg white in a bowl without oil or wate

5. 

   Step5:Pour 3 yolks, millet and vegetable oil into the blender and mix them into a delicate paste.

6. 

   Step6:6. Drop 2 drops of white vinegar or lemon juice into the egg white, and then add 15 grams of sugar three times. Add white sugar for the first time and beat to the fisheye shape. Add white sugar for the second time and beat to the wet foaming. (the small hook can be pulled out on the eggbeater (as shown in the figure above). It is wet foaming;). After adding sugar for the third time, there is a small peak when lifting the eggbeater (when the egg whites are wet foaming, continue to use the electric eggbeater to stir until the egg beating end is upward. The egg whites will not drop or bend (as shown in the above figure). That is dry foaming;

7. 

   Step7:Take 1 / 3 of the protein cream and add it to the millet yolk. Mix the protein and millet paste evenly by cutting up and down. It can prevent the protein from defoaming.

8. 

   Step8:Continue to add protein cream. Cut and mix well.

9. 

   Step9:Dry the inner liner of the electric rice cooker. Brush in a thin layer of cooking oil. Pour the mixed egg paste into the electric rice cooker. Then shake it a few times. This step is very important. Otherwise, there will be big bubbles inside the millet paste. The cake will not form.

10. 

    Step10:. press the cooking button. Some electric rice cookers have cake function and press the function button directly. When the rice cooker shows heat preservation, put a wet towel on the air outlet. Keep simmering for 20 minutes. After stewing, put it on the plate. Wait for the cake to release naturally. Because when the cake is just baked, due to its large volume expansion, soft internal structure and poor supporting force, if it is not buckled, the cake will collapse due to its supporting force not supporting its weight, which will affect the taste of the cake. Therefore, it is necessary to use the buckled cooling method.

11. 

    Step11:After demoulding, cut into small pieces of suitable size.