Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 5 ) | Low flour ( 80g ) |
Oil ( 40g ) | Milk ( 50g ) |
Sugar (egg yolk paste) ( 30g ) | Sugar (protein paste) ( 60g ) |
Baking powder ( 1g ) | Tartar powder ( less than 1g span> ) |
Rice cooker chiffon cake Recipe
1. Prepare all ingredients.
2. Separate five eggs and yolk proteins into two water-free and oil-free in the container.
3. Add 50 grams of milk, 40 grams of oil, and 30 grams of sugar to the egg yolk basin., stir evenly.
4. Sift 80 grams of low flour and 1 gram of baking powder into the egg yolk paste.
5.Use a manual egg beater to stir into egg yolk paste.(Use a hand whisk to mix evenly up and down)
6. Add to egg white Less than 1 gram of cream of tartar.
7. Use an electric egg beater to make fish-eye bubbles and add 20 grams of sugar., continue to fight.
8.It is wet hair that has a sharp shape but cannot stand up straight.Soak, then add 20 grams of sugar and beat at medium speed.
9. Lift the egg beater until it is pointed and upright.It's just hard foaming.
10. Divide 1/3 of the egg white paste into the egg yolk paste and stir with a spatula Remember not to stir in circles.
11. Stir like this, this is part of the cake batter.
12. Pour part of the mixed cake batter into the remaining egg white batter.Stir evenly, remember not to stir in circles.
13.First take out the inner pot of the rice cooker and place it in the rice cooker In the pot, apply a layer of oil on the bottom, add the mixed cake batter, and use a spatula to smooth the surface of the cake batter.
14.Put it into the rice cooker and press the cake button to start working.Just set the time to 45 minutes (my time setting is set by the rice cooker itself)
15.It’s ready when you hear the sound of beep beep.
16. Turn it upside down to cool.
17. Gently wave the cake around with your fingers to remove it from the electric The rice was taken out of the pot.Finished product picture (back)
18. Front.
19.Look, the internal organization is okay, very fluffy!
Tips
p1: Egg whites are easier to whip if they are refrigerated for one day.There should be no water or oil in the egg beating basin.
2: The egg white mixed batter should be stirred, not beaten, and do not defoam when mixing.
3: When unmoulding, gently use your fingers to wave the cake in a circle, and you can take it out of the rice cooker.
4: Also, the temperature can be between 170 and 130 degrees.High temperature shortens the time, low temperature lengthens the time.Knowing your oven is key!
5: The eggs should be fresh and large.Grass-fed eggs are not suitable for making chiffon.The egg whites are too low and the support is not enough, so the cake will not be fluffy enough.
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