Ingredients ?

Low gluten flour 100g

Eggs 4

Sugar 80g

Milk 45g

Corn Oil 45g

White Vinegar (or Lemon Juice) 1g

Rice Cooker Chiffon Cake, One Time Successful Recipe ?

Prepare the ingredients

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Separate the egg whites and egg yolks and fill the bowl separately

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After the egg yolks have been beaten, add 45 grams of milk, 20 grams of sugar, 45 grams of corn oil and 100 grams of low gluten flour

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Make the cake. >Whisk until the oil is fully incorporated

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Whisk the egg whites and add 1g of white vinegar and the remaining sugar in three additions. ①While beating until the eyes of coarse fish bubbles; ②While more delicate foam; ③60% wet foam

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Finally, you have to beat until you can pull out the right angle of the egg whites without bending the corner of the egg white (fine paste, insert chopsticks do not fall over)

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Wipe the inner liner of the rice cooker dry and preheat it for 5 minutes

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Add one-half of the whipped egg whites to the egg yolk mixture, and mix well

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Add the rest of whipped egg whites, and mix well

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Pour the mixture into the rice cooker, and gently drop it to shake out the big bubbles

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Pour the mixture into the rice cooker. Description

Select the "Steam" function of the rice cooker and set the time for 35 minutes

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After the time is up, invert the pot and cut the cake into cubes and enjoy it

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The rice cooker version of the chiffon cake is ready. It's a good idea to make it.

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Tips

1. When mixing egg yolks and egg whites, make sure to mix them by turning them over

2. The rice cooker here is a non-stick pan. If it is not non-stick, brush a layer of oil on the bottom of the inner pot to prevent sticking.

3. Whip the egg whites throughout the whole process to maintain a water-free and oil-free state, and there should be no egg yolks mixed in