How to make mango chiffon cake in a rice cooker

It is true that being able to eat is a blessing, because eating is directly related to our health. Eat well and you will be healthy. If you eat out all the year round, you must not eat well and naturally you are unhealthy. So in order to change all this, you now need to learn from me how to make mango chiffon cake in a rice cooker.

1.1Cut the mango into small pieces and beat into mango puree;

2.2 Separate the eggs and egg whites, be careful not to get any yolk in the egg whites;

3.1 Use a whisk to beat the egg whites at low speed until they are bubble-like and add 15g of granulated sugar;

4.2 Use a spatula to crush the egg yolk, add salad oil and mix well, then add condensed milk and mix well, add milk and mix well, then add mango puree and mix well, sift in 100g low-gluten flour and foaming powder, and mix well;

5.1 Continue to beat the egg white with a whisk at low speed to create texture, then add 15g of white sugar;

7. At this time, turn the whisk to high speed and continue to beat the egg white until it becomes dry and foamy, that is, it is pulled up at a right angle without bending;

8. Add 1/3 of the beaten egg white paste to the egg yolk paste and stir evenly; then add another 1/3 of the egg white paste and stir evenly; it is best to add the remaining egg white paste and stir evenly;

9. Apply a thin layer of butter inside the rice cooker, press the cooking button, and when it automatically jumps to the keep warm mode, take out the rice cooker, be careful not to burn your hands (this step is equivalent to preheating the oven, haha). Pour in the stirred cake batter, tap it a few times to expel the gas inside;

10. Press the cook button, and it will automatically switch to keep warm in less than 5 minutes. At this time, cover the exhaust port of the rice cooker with a clean wet towel. After 20 minutes, press the cook button again, and it will automatically switch to keep warm in less than 5 minutes. Cover the exhaust port of the rice cooker with a wet towel, and it will be done after 20 minutes!

11. After taking it out, let it cool down naturally. As the cake cools down, it will shrink by itself and naturally separate from the inner wall of the rice cooker. Just push it gently and it will come out!

In fact, cooking is not that difficult. As long as you follow the steps carefully, you will definitely make food as delicious as in the restaurant. Come and make mango chiffon cake in a rice cooker.