Why do I make a cake with hard rice cooker
First, you may send protein is not good enough, or when it is behind the stirring defoaming, to achieve dry or wet protein foaming, mixing with up and down and not circle that would stir defoaming, baked cake is not soft
The most important is the protein did not pass. Time to hit the three protein sugar. Protein to hit up the whisk when protein foam fall.. remember is shaken off. Oh! This is the most important. And to add to the egg yolk flour sieve. Then the cross fold in the flour. Whisk and bowls have no water and no oil. I tried to do with a rice cooker. Success. When I also put some flour and baking powder. I think the most important is the protein. Try again.
There are many reasons for hardening. For example, the ingredients are not good, the protein did not send.
