For rice cooker cake lovers, let me give you a super simple method to make chiffon cake using a rice cooker. You can measure the original ratio of the cake without using a kitchen scale. For those who don’t have an oven, use a rice cooker to make a soft chiffon cake and enjoy it.
Ingredients:
6 tablespoons of flour, 60ml of pure milk, 20ml of salad oil, 6 level tablespoons of white sugar, 4 eggs, and a little white vinegar.
How to make chiffon cake in a rice cooker:
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Prepare all ingredients, sift the flour and set aside. Take two clean basins and separate the egg yolks from the egg whites. One basin contains the egg whites and the other contains the egg yolks. The basin containing the egg whites must be free of oil and water, and there must be no water on the egg beater. . (The egg yolk cannot be mixed into the egg white, otherwise it will be difficult to pass)
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Add two level spoons of white sugar to the egg yolk bowl, stir until the sugar melts, add milk and stir evenly, then add salad oil and stir evenly, then sift the flour again and add it in, stirring up and down until there are no particles. , set aside for later use.
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Start beating the meringue. Add the remaining white sugar to the egg whites in three batches. Add a little white vinegar to the egg whites, add the first time to make coarse foam, the second time to make fine foam, and the third time to make texture. Continue to beat until stiff peaks form, and lift the egg beater until it has a small upright peak.
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Put a thin layer of oil on the bottom of the rice cooker to prevent it from sticking, and press the cooking button to preheat for one minute. Add one-third of the meringue into the egg yolk paste, mix well by turning it up and down or cutting and stirring, then pour the egg yolk paste into two-thirds of the egg white bowl, and mix quickly and lightly evenly.
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The rice cooker can be taken out at this time. Please try to pick it up. If it is hot, wrap it in a towel and take it out. Shake the pot so that the oil at the bottom of the pot is evenly spread on the bottom of the pot.
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Pour the mixed egg yolk paste into the rice cooker and smooth it out, then shake it twice to release big bubbles. Put it in, cover it, and cover the exhaust hole with a wet towel. Press the cook button, jump to keep warm and simmer for 20 minutes. Press the cook button again, jump to keep warm and simmer for another 20 minutes. Insert a toothpick into the cake. If the toothpick is smooth, it means the cake is cooked. . If there is cake batter stuck to the toothpick, the cake is not cooked through. Cover immediately, press the cook button, jump to keep warm, and simmer for another 10-20 minutes. . It should be ready.
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The cooked cake, including the pan, fell freely from a height of 10cm and was immediately turned upside down. Cool and demold. .
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Enjoy now!
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