How to make rice cooker chiffon cake

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  1.Prepare the materials

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  2. Prepare two large Use a small basin, wipe off the water (be careful not to have a drop of water in the two basins), separate the egg yolks and egg whites (if your technique is not good and you don’t have a separator, you can get an extra basin, and then knock the whole egg into that basin.Take a mineral water bottle, squeeze the bottle tightly, suck on the egg yolk and it will come in, then put the egg yolk in another basin)

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  3. Add an appropriate amount of white sugar (I didn’t buy white sugar at home so I used rock sugar instead), 100 grams of pure milk, an appropriate amount of corn oil, and use a whisk Beat until hatched.

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  4. Use a flour sieve to sift in an appropriate amount of low-gluten flour (the virus privately chatted because I didn’t want to go out, so I didn’t If you buy a flour sieve, use this kind of sieve).Sift in a small amount first, and leave out the bottom part.It is best to stir while sifting in, because this way it is easier to stir.It is not stirred in circles, but stirred up and down, otherwise It is easy to stir up the gluten.If the gluten is stirred up, the cake will not rise.

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  5.Just mix it into this state

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  6. Beat the egg whites and add three or four drops of vinegar to the egg whites (adding vinegar can remove the fishy smell of the cake).Use an electric beater to beat the egg whites.Beat with a whisk until large bubbles (you can do it manually if you don’t have a whisk.Use four or five chopsticks to stir together, but this process is very tiring and laborious and takes more than 15---25 minutes).

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  7.Add appropriate amount of sugar and continue beating until the foam is fine, then add appropriate amount of sugar (love Sisters who like sweet food can add more sugar) and continue to beat.When beating, pay attention to beat the edges as well.The egg beater can be extended along the edge to beat a few times.

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  8. Beat until the egg bowl is turned over and the foam in the bowl will not fall.

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  9. Take one-third of the egg white and pour it into the egg yolk basin, stir it up and down Stir, don't turn in circles! Otherwise, it will be easy to stir up the gluten

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  10. Stir the batter evenly

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  11.Pour the mixed batter into the protein bowl, and continue to stir evenly by turning it up and down.

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  12. Add an appropriate amount of oil to the rice cooker, press the cooking button to preheat for two minutes, and the bottom of the pot Just heat it slightly

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  13.Slowly pour the batter into the rice cooker,

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  14.After pouring, tap the bottom of the rice cooker a few times until the batter becomes smooth

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  15.Put the rice cooker in place and press the cake button.Wait for another 10 minutes when the rice cooker button jumps to the keep warm button.Open the lid and shake the steamed cake slightly to make the bottom of the cake separate from the rice cooker, so that it can be poured out easily

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  16.Invert the steamed cake and cool it down, then use a saw-like cutting method to cut the cake.Do not press the knife to the bottom, otherwise the cake will be flattened