How to make rice cooker chiffon cake

• 1. Mix 100g milk, 30g sugar and 25g oil evenly until there is no obvious oily flower.
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  2. Sift in 105g of low flour and stir quickly into batter.

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  3.Separation of protein and yolk.The protein liquid must be free of water, oil, impurities and egg yolk.

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  4. Add the egg yolk to the batter and mix evenly, no need to beat.

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  5. Beat the protein liquid until dry foam.Add a few drops of white vinegar to the egg white liquid, use a whisk to beat the egg white until it forms fish-eye bubbles, add 1/3 of the remaining white sugar, continue to beat until the egg white begins to thicken, then add 1/3 of the white sugar, and beat again When lines appear on the surface, add the remaining 1/3 of the sugar.Gradually advance the egg beater from low speed to high speed.When you lift the egg beater and the egg whites can pull out curved sharp corners, it means that they have reached the level of wet foaming.Whisk again.When you lift the whisk, the egg whites can pull out a small sharp corner.That's it.

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  6. Mix the egg white liquid and egg yolk paste.First pour one-third of the egg whites into the egg yolk paste, and mix evenly using the stirring technique.Do not make circles to defoam.

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  7. Pour the mixed egg yolk paste back into the egg white basin and stir evenly.

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  8. Mix the egg liquid evenly and pour it into the mold.This is the first time I used it in the rice cooker.Using a gall bladder as a mold, I did not pour all the egg liquid into it, leaving a quarter to bake in the oven.Successful egg liquid can fall slowly like silk.

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  9. Vibrate the inner pot of the rice cooker to release large bubbles, put it into the rice cooker and press Cake button, the program ends after 45 minutes.When I opened the lid, I saw that the cake deflated quickly.

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  10. Turn upside down and let cool, cut into a piece, it is quite soft and moist, and put it in the oven The texture of grilled food is very different, and according to everyone, it doesn’t cause irritation.

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  11. I poured the remaining quarter of the egg liquid into two 4-inch Bake in the oven in the ❤️ mold and two paper cups.

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  12.The baked cake is also out of the oven!