Ingredients: 90g low gluten flour, 3 eggs, 20ml oil, 60g sugar
Method: Whisk eggs until hard bubble form. Add sugar separated 3 times and whisk well. Fast speed beat until thick, then use low speed until egg become hard. Add oil and stir through until corporate. Add sieved flour separated 2 times and stir through. Pour into greased rice cooker. Press cook button. After 5 minutes of the button jumped to keep warm, press cook button again. Leave it for 10minutes after the button jump to keep warm. Take it out and leave it upside down for 20minutes.
Method: Whisk eggs until hard bubble form. Add sugar separated 3 times and whisk well. Fast speed beat until thick, then use low speed until egg become hard. Add oil and stir through until corporate. Add sieved flour separated 2 times and stir through. Pour into greased rice cooker. Press cook button. After 5 minutes of the button jumped to keep warm, press cook button again. Leave it for 10minutes after the button jump to keep warm. Take it out and leave it upside down for 20minutes.
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