There are already many ways to make cakes without using an oven. Most friends will use a rice cooker to make cakes. The chiffon cake made by the rice cooker is soft, moist and easy to release from the mold. I would like to introduce to my friends who have a bread machine a method of making chiffon cake using a bread machine. The chiffon cake made with a bread machine is light but has a richer aroma. Come and learn. The original ratio of my bread machine chiffon cake is the amount of ingredients for a 6-inch chiffon cake.
Materials:
2 eggs, 13g soft sugar (with egg yolk), 33g soft sugar (with egg white), 20g milk, corn 20g oil, 33g low-gluten flour.
How to make chiffon cake without oven:
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Take out the inner cylinder of the bread machine and put it into the steam rack.
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Select the cake function of the bread machine and preheat it for 5-10 minutes.
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Separate the egg yolk and egg white. The egg white cannot be mixed with egg yolk. The container should be water-free and oil-free, and the egg whites should be refrigerated for later use.
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Put the sugar into the egg yolks and stir gently clockwise until the sugar dissolves.
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Add corn oil and milk, beat clockwise until even and texture appears.
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Sift the low-gluten flour 2-3 times, add the egg yolk paste, and stir from the bottom up until the egg yolk paste is smooth and has no particles.
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After the cake program of the bread machine enters baking mode for about 5-10 minutes, press "Cancel" and restart the cake program. (If the bread machine has a separate bakingFunction, you can preheat for about 5-10 minutes before placing the cake. )
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Use a whisk to beat the egg whites until coarse foam appears, add one-third of the sugar, and continue beating the egg whites.
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Beat the egg whites until the foam is fine but still fluid. Add one-third of the sugar again and continue beating.
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Beat the egg whites until they can pull up the small hook slightly, add the last third of the sugar, and continue to beat.
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Beat the egg whites until they can pull out sharp hooks, and the egg beater has obvious resistance.
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Take out one third of the meringue and mix it evenly with the egg yolk paste. Use the stirring method: stir from the bottom up like cooking.
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Pour the mixed chiffon egg yolk paste back into the remaining meringue, and stir evenly.
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Pour the chiffon cake batter into the cake mold. Shake lightly a few times to release bubbles.
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Put the cake mold into the bread machine and be careful that your hands are hot. Bake for 70 minutes.
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Out of the oven. The cake is made using a bread machine instead of using an oven or a rice cooker. Isn’t it very appetizing?
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Slice and plate. This is the most delicious chiffon cake afternoon tea made with a bread machine.
Extended reading:
1. How to make a zero-failure colored light cheese cheesecake. Illustration of the steps to make a 6-inch cheese cheesecake
2. How to make six-inch hot noodle light cheesecake. Recipe for 6-inch and 8-inch light cheesecake
3. Illustration of how to make Uncle Chess Light Cheesecake. How to make cheesecake that won’t crack, get wet, or collapse.
