Rice cooker version of chiffon cake

Overview

Recently, many friends around me have asked me. I don’t have an oven at home, but I want to try making cakes. Do you have any good recipes? It’s best to make them simple, easy to make, and delicious! This, of course, exists. Dear, you can steam the cake~ Um~ The steps are correct, but why does it keep collapsing~ Uh~ Well, maybe there is water vapor in the pot. . . Are there any other recipes? Yes, you can make it with a rice cooker! Very simple, yes! Super delicious!

Tags

• baking
• baking powder
• cake flour
• egg
• pure milk
• salad oil
• vanilla extract
• white sugar
• lemon juice

Ingredients

Steps

1. 1 Whites and yolks separated. (Note that the basin for beating egg whites must be water-free and oil-free)

   

2. 2 Add 20 grams of sugar to the egg yolks, use a manual egg beater, no need to beat. Add a few drops of vanilla extract, optional.

   

3. 3 Add 60 grams of pure milk to the egg yolk liquid and stir evenly.

   

4. 4 Add 60 grams of salad oil (vegetable oil without special flavor is acceptable) into the egg yolk liquid and stir evenly.

   

5. 5 Sift together the low-gluten flour and baking powder, add into the mixed egg yolk liquid, and stir evenly. (baking powder is optional)

   

6. 6 Fold the egg yolk batter evenly up and down to form a smooth batter, set aside for later use. (Be sure to stir it up and down to prevent the batter from becoming glutenous and affecting the taste)

   

7. 7 Now let’s beat the egg whites. Add a few drops of white vinegar or lemon juice to the egg whites and beat with an electric egg beater. During the beating process, add 55 grams of white sugar in three batches.

   

8. 8 As shown in the picture, the egg whites on the head of the egg beater have a small curved corner, which is in a wet foaming state.

   

9. 9 Continue beating until the head of the egg beater forms a right-angled triangle and the egg white paste inside the egg bowl is turned upside down and will not flow.

   

10. 10 I use an ACA egg beater, which is durable and super easy to use!

    

11. 11 At this time, you can brush a thin layer of oil on the bottom of the rice cooker pot and press the cooking button to heat for 5 minutes to preheat.

    

12. 12 Pour one-third of the egg white batter into the egg yolk batter, and use a spatula to quickly stir it up and down evenly.

    

13. 13 Pour the mixed batter into the remaining egg white batter, and use a spatula to quickly stir up and down evenly. (The egg batter must be stirred quickly and not in circles to avoid defoaming)

    

14. 14 The mixed egg batter is smooth, delicate and fluffy.

    

15. 15 Pour the egg batter into the rice cooker pot and shake it a few times to remove any large bubbles.

    

16. 16 Put the batter-filled inner pot into the rice cooker, close the lid and press the cooking button. My rice cooker jumped to keep warm after 20 minutes. I pressed the cooking button again and it jumped again after 20 minutes. By this time, the cake was ready. The whole process takes 40 minutes. Let it simmer for a while, then open the lid. (You can cover the vent with a wet cloth. Remember, never open the lid of the pot midway, otherwise the cake will definitely collapse! Don’t say I didn’t remind you)

    

17. 17 Open the lid and the fragrant cake is ready.

    

18. 18 Turn the inner pot upside down on the wire rack, and the cake will fall off automatically after a while. (A successful cake is flat and not dented, soft and elastic when pressed with your hands)

    

19. 19 Very soft and really delicious!

    

20. 20 Eat it the next day and it's still so soft! It’s not inferior to the oven version of chiffon cake~ You can try it~