Rice cooker chiffon cake

2024-06-28 20:00:05  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Eggs ( 8 )
Low-gluten flour ( 120 Grams )
Pure milk ( 80 grams )
White sugar ( 120g )
Corn oil ( 50g )
White vinegar ( 4 drops )

How to make rice cooker chiffon cake

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    1.120 grams of low-gluten flour

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    2.100 grams of white sugar

  • Rice cooker chiffon cake recipe 3

    3.Pure milk 80 grams

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    4.Eggs 8 spare

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    5.Crack a small hole in the egg

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    6.Separate egg whites and egg yolks

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    7. Add 40 grams of corn oil, 80 grams of pure milk and 40 grams of white sugar to the egg yolks in sequence

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    8.Use a whisk to beat the egg yolks into egg yolk liquid

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    9. will be low Sift the gluten flour and add it into the beaten egg yolk in batches

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    10.Put the flour into Use a spoon or other tool to mix the egg yolk liquid and mix it up and down to form a batter

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    11.Put 4 drops of white vinegar or lemon juice into the egg whites, and then add 40 grams of sugar

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    12. Beat the egg whites until they become dry peaks.Use a whisk to lift up the peaks without falling over

  • 13.Pour half of the egg yolk batter into the beaten egg white

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    14.Use the up and down method to stir the batter and egg white evenly

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    15.Pour in all the remaining egg yolk batter, and stir evenly into a paste using the same up and down method

  • 16. Preheat the rice cooker until your hand can feel a little warm when you put your hand in the pot.Pour in 20 grams of corn oil, take out the pot and turn it until the oil is evenly distributed.Until it reaches the wall of the pot

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    17.Pour the mixed batter into the pot , spread a towel or tablecloth on the table, lift the pot containing the batter about 5 cm away from the table and gently put it down, repeat several times to knock out the air in the pot

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    18.Put the rice cooker pot containing the batter into the rice cooker, close the rice cooker lid and set it to the cooking setting or for 15 minutes (this is what I did) After cooking for a while, I remembered to take pictures)

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    19.Don’t wait until the time is up Uncover the pot, wait for it to cool, then pat the bottom with your hands to make the cake better separate from the rice cooker, and pour it into the plate prepared in advance

Tips

1.There should be no impurities or water in all containers
2.When adding the egg yolk liquid to the egg white and stirring, you must be patient and not stir along the way, otherwise the gluten will not rise
3.When the flour is added to the egg yolk liquid and stirred, it must be stirred evenly and there should be no particles.I am lazy.If If you see some flour that has not melted, you will use a whisk to beat it again.However, after adding the beaten egg whites, you cannot beat it with a whisk.4.If you can’t finish the meal and don’t want to make so much at one time, you can Just halve all ingredients

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