Ingredients for cranberry chiffon cake: 5 eggs, 100g pure milk, 115g low-gluten flour, 50g white sugar, 40g dried cranberries; recipe making process: 1. First prepare all the raw materials needed to make the cake and weigh them separately.
weight.
Low-gluten flour is suitable for making cakes or biscuits. If you don’t have it at home, you can use all-purpose flour and cornstarch in a ratio of 8:2 instead.
For the eggs, I used refrigerated brown eggs. These eggs are larger, about 60g each; 2. Separate the yolks and egg whites of the eggs and place them in two clean, oil-free and water-free large bowls.
Add pure milk to the egg yolk bowl, stir evenly, then sift the low-gluten flour into the egg yolk milk liquid, and use a spatula to stir into a batter; 3. The batter mixed with the spatula is very smooth, and it will look like silk when you pick it up and drop it.
It flows smoothly and is particularly delicate; 4. Put the egg whites into a mixing bowl, add all the white sugar, and beat with an electric egg beater until it becomes dry and foamy.
If you don’t have an electric egg beater, you can also use four chopsticks or a manual egg beater, but it is more laborious and tiring for your arms. An electric egg beater can usually complete the beating in about 3 minutes; 5. The egg whites that have been beaten successfully are as above
As shown in the picture, the white and delicate foam is in the shape. When you pull up the egg beater, you can see an upright short triangle; 6. At this time, the egg white and egg yolk have been processed separately. The egg white can no longer find its original state, and the egg yolk is also different from other
Mix the ingredients together into a fine paste; 7. Put one-half of the whipped egg white into the egg yolk paste, mix evenly with a spatula, then pour it back into the egg white basin, and mix evenly with the remaining one-half of the whipped egg white.
, the mixed cake batter is light yellow in color and even, with a delicate surface; 8. Chop the dried cranberries, put most of the dried cranberries into the cake batter, mix evenly with a spatula, and pour it into the rice cooker
In the pot, flatten it and then sprinkle the remaining dried cranberries on the surface to decorate it and it will look better.
Power on the rice cooker, close the lid, and start the "cake" function, which takes 50 minutes; 9. When the rice cooker is working, after the time is up, the rice cooker will sound a beep, and the cake needs to be taken out in time; 10. Open the lid
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The delicious cake is ready. Not only does it taste delicious, it is also very beautiful!
Awesome!
11. After the cake is done, take out the inner pot of the rice cooker and place it upside down on the drying net. Don’t rush to remove the cake first and let it dissipate heat naturally. Since the inner pot of the rice cooker is non-stick, you can easily remove the cake after the heat has dissipated.
It came out whole and beautiful, even prettier than when I baked it in the oven.
The UFO rice cooker pressure cooker I used has a good shape, so the cake will look good.
Take a look at the surface. The dried cranberries sprinkled on the surface look very tempting. The whole cake is fluffy and soft, and tastes sweet but not greasy. There is also the sweet and sour taste of dried cranberries inside, which is particularly good.
eat.