Make a note of using a rice cooker to make chiffon cake.

I didn’t use the oven to bake chiffon today, and I haven’t used a rice cooker to bake cakes for a long time. Today I used Midea’s 4-liter smart rice cooker with the cake button, and I just made an 18-inch chiffon cake. The time ended at 50 minutes. I checked in the middle and it was baked very high.

After it comes out of the pot, it looks like the one in the picture. It doesn’t collapse and is easy to peel off. Maybe the rice cooker can only make cakes like this. In the past, when there was no oven, the rice cooker was also the same. It’s quite delicious. ^_^ Ingredients? Eggs, 4 corns

50g of oil or vegetable oil, 60g of milk, 70g of fine sugar, 80g of low-gluten flour, 1g of salt, 5 drops of lemon juice or white vinegar. How to make Midea smart rice cooker chiffon cake? Prepare the ingredients, separate the eggs, and drop 5 drops of lemon juice on the egg white.

For the egg yolk part, add 20g of fine sugar to the egg yolk and beat evenly.

Beat the milk and salad oil until combined, pour into the egg yolks and beat evenly.

First, sift in 2/3 of the low-gluten flour and mix evenly with a hand whisk until there are no grains.

Then sift in the remaining 1/3 of the low-gluten flour and mix evenly until it becomes a paste without particles.

For the egg white part, add 50g of fine sugar. Add the fine sugar in 3 batches and beat the egg white until stiff peaks form.

Add 1/3 of the meringue to the egg yolk batter, mix evenly with a rubber spatula, pour the mixed batter into the remaining 2/3 of the meringue, and mix by cutting and stirring until the egg whites and batter are completely integrated.

Pour the cake batter into a rice cooker with oil on the bottom, and gently tap it up and down 3 times to remove air bubbles.

Just press the cake button of the Midea smart rice cooker function, wait for the completion button to sound, then it's OK, and it will be baked in 50 minutes.

Because the pan is non-stick and can't climb high, and the bottom of the pan is coated with oil, you don't need to turn it upside down, just shake it twice and it will come out of the mold.

The finished product is ready to be enjoyed. Tips: The bottom of the pan is oiled, so the cake is easy to release from the mold, and there is no cracking, collapse, or shrinkage problems when baking in the oven.

The bottom side of the pot is dark, which is pretty good.

Regarding the difficulty of climbing high, Junzhi emphasized in his oven version of the chiffon cake that when baking the chiffon cake, do not use the anti-stick mold or grease the mold, otherwise the chiffon will not grow high.

However, the rice cooker is a non-stick cooker, but it is still very sticky without oiling it. It is difficult to take out the cake without oiling it, so it is up to everyone to choose whether to oil the rice cooker or not.

The plate containing egg whites must be clean, with no water or oil, and no egg yolk mixed with it.

The egg whites should be whipped until stiff peaks form.