Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Cake mix ( 300g ) | Eggs ( 6 pieces ) |
Milk ( 75g ) | Peanut oil (brush the pot with oil) ( appropriate amount ) |
How to make chiffon cake in rice cooker
1. Prepare the ingredients for the rice cooker cake.
2. Take a large bowl and break 6 eggs into the bowl.
3. Pour in 75 grams of milk.
4.Pour in 300 grams of cake premix.
5. Prepare the electric egg beater.
6. Beat at low speed first and then at high speed.
7. Beat the egg batter until it drips into the bowl and does not disappear easily.The beating time is about 4 minutes.
8. Brush a thin layer of oil into the rice cooker.
9.Pour in the flour batter.
10.Gently shake it twice to release large bubbles.
11.Put it into the pot and set the rice cooker to cake mode.
12.Time is up and ready to be cooked.
13.Invert the pot and let cool.
Tips
1.6 eggs should not exceed 300 grams.
2.Brush the rice cooker with oil to prevent it from sticking.
3.Invert the cake immediately after it is done to prevent the cake from collapsing.
4.Beat the eggs with the electric egg beater at low speed first and then at high speed.The time should be controlled within 4 minutes.Do not over-whip to avoid defoaming.
5.If you are not going to eat it that day, be sure to let the cake cool on a stand, then store it in a sealed bag after cooling.
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