How to make two-color chiffon cake in rice cooker

Although there are many restaurants outside, if you look closely, you will find that there are only these types: malatang, dumplings, hot pot, and stir-fried dishes. Perhaps, the dishes in these restaurants taste a lot of "flavor", but most of it is due to the seasoning. You can do better at home if you want. So, now let me introduce to you the method of making two-color chiffon cake in rice cooker

1.12 100 grams of flour, 3 eggs, 60 grams of sugar, 30 grams of corn oil, 50 grams of milk, a few drops of vinegar, 1 gram of salt, and 5 grams of cocoa powder.

2.21 Separate the egg yolks and egg whites.

3.12 Add 20 grams of white sugar to the egg yolks and beat until they turn white.

4.21 Add corn oil and mix well

5.12 Add milk and mix well.

6.21 Sift in flour. (Sieve once before making cake)

7. Stir from top to bottom with a spatula until it becomes silky smooth.

8. Beat the egg whites into large bubbles, then add sugar, salt and vinegar for the first time.

9. Continue beating until the egg whites begin to thicken and form coarse foam, then add another 1/3 of sugar.

10. When lines appear on the surface of the egg whites, add the remaining 1/3 of sugar. Continue beating.

11.12 When you lift the whisk, there is still a small, slightly drooping pointed corner. Continue beating until it foams moderately.

12.21 When you lift the whisk, the egg white should be pulled out into a vertical pointed corner. (Look at the time today, it only took a few minutes to type. It was so fast today)

13. Scrape one-third of the egg whites into the egg yolk mixture.

14. Stir well from top to bottom with a spatula.

15. Pour the egg yolk paste into the remaining meringue.

16. Use a rubber spatula to mix thoroughly. The mixed cake batter is very smooth and drips like silk, continuous and smooth. The drips will still leave marks and will not disappear quickly.

17. Pour half of the cake batter into the rice cooker.

18. Sift in the remaining half with cocoa powder.

19. Use a rubber spatula to mix thoroughly until the cake batter is smooth.

20. Pour the cocoa cake batter into the rice cooker, grab the edge and shake the rice cooker bottom horizontally a few times to burst the large bubbles on the surface.

21. After the circuit breaker trips, press the rice cooker to heat after 5 minutes, and after 10 minutes. The effect after pressing it twice is still not cooked.

22. After the circuit breaker trips for the third time, poke it with a toothpick. If there is no batter on the toothpick, it is OK.

23. After coming out, turn it upside down for 20 minutes. The pan is a little sticky, so you can easily remove it from the mold with a spoon.

24.Sprinkle some powdered sugar for decoration.

25. The finished cake is cut.

If you want to eat well, ingredients are very important. Today the editor will introduce to you how to choose ingredients for the rice cooker two-color chiffon cake. You must pay attention to the method. If you are interested, go home and buy the ingredients to try making it.