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Sponge cake (rice cooker) | Transcription of Yu sweets researcher's recipe

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Yu Sweets Researcher

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Ingredients

egg : Three
砂糖 : 40g
牛乳 : 20g
バター : 20g
薄力粉 : 70g
バター(塗り用) : 適量

Time required

30minutes

Procedure

1) whisk the eggs 01:38
Butter the rice cooker.
Separate the egg whites and yolks and chill the egg whites in the freezer for 10 minutes.
Add half the sugar to the egg yolk and whisk.
After whisking the egg yolk, add the sugar in three portions and mix.
2) make the dough 04:56
Add milk to the butter and heat in the microwave at 500W for 30-40 seconds.
Add 1/4 of the meringue to the egg yolk and mix, then add everything to the meringue and mix lightly.
Add a small amount of the dough that matches the melted butter, mix well, and add to the dough.
Add the cake flour while sifting, and mix in a cutting motion.
3) cook 06:44
Pour the batter into the rice cooker and tap to remove the air inside.
Cook in normal mode and then in quick cooking mode.
Turn it upside down and take it out, remove the rough heat and it's done.

Point

・Use a 3.5 go rice cooker. In the case of 5.5 go, increase the material by 1.5 times.
・Coat the rice cooker with butter that has been brought to room temperature.
・Butter is better than salad oil.
・Take the chalazae of the egg.
Put egg whites in a large bowl and egg yolks in a small bowl.
・Mix the egg yolk until it becomes whitish so that it contains air.
・Mix the egg whites in a smooth motion.
・Add the sugar to the egg whites in 3 batches, and mix to incorporate the sugar.
・Whip the egg whites until stiff peaks form.
・Add 1/4 of the meringue to the egg yolk and mix well.
・If you don't let the dough soak in the melted butter before adding it, the dough will shrink.
・Cook in the normal mode and the quick cooking mode to add a brown color.
・Take out immediately after cooking.
・Chilling time and baking time are not included in the required time.