How to make rice cooker original cake (chiffon cake)

Rice Cooker Original Cake (Chiffon Cake) is a dish rich in nutritional value. It is easy to make, and the dish is colorful, fragrant and delicious. The taste is neither salty nor bland, and everything is just right. This dish looks like it can help people increase their appetite and aid digestion. Making a dish like this when you go home can also help kill time.

1. Prepare all the ingredients first, 5 eggs, 50 grams of milk, 85 grams of low-gluten flour, 50 grams of salad oil or cooking soybean oil, 30 grams of fine sugar and 50 grams of sugar separately.

2. Store the egg yolk and egg white separately. It is best to store them in a larger container for easier mixing. However, the container must be oil-free and water-free and clean.

3. Pour 30 grams of fine sugar into the egg yolk

4. Use a manual egg beater to stir evenly until the egg yolk becomes lighter in color.

5. Pour in 50 grams of salad oil and stir until evenly mixed.

6. Then pour in 50 grams of milk and stir until evenly mixed.

7. Then sift 85 grams of low-gluten flour through the sieve while stirring, until it becomes evenly fine and free of particles. It should be a thick and sticky paste. It should not be too thin. If it is too thin, it may be that there is not enough flour. Add a little and stir until it becomes a thick paste. Once mixing is complete, set aside.

8. The next step is the most important one. You must master it. The success or failure of the cake depends on the degree of whipping of the egg white.

9. Add 5ml of white vinegar (or lemon juice) to the egg white, and use an electric egg beater (must be electric) to beat the egg white until it is in a coarse foam state, that is, large fish bubbles. It takes about 1-2 minutes. At this time, it should be noted that our container is large, the egg white is small, and the vertical contact surface is too small. The container needs to be tilted to let the side of the egg beater contact to beat. This will have a faster and more obvious effect.

10. Now add 50 grams of fine sugar in three times, add one third the first time, and stir for about three minutes. You will find that the egg white has obvious fine foam. Adding granulated sugar three times is mainly for the convenience of whipping, shortening the whipping time, and making it whip better. If you find it troublesome, you can add it all at once, or add it twice. This is just a process. As long as the final result is foaming, it is successful.

11. Add the second serving of granulated sugar and stir at the highest setting for about two minutes. You will find that it has become a thick cream. This is called wet foaming.

12. Add all the remaining granulated sugar and continue to beat at a high level for about three minutes. You can clearly see the foam formed. When you lift the whisk, you can bring out a small hill-like tip. It is no longer soft. This is called hard foaming. The foaming is successful. This is the key to the foaming of the cake. If it is not beaten well, it will not rise. If it is overbeaten, the cake will collapse after it rises, so you have to get the scale right.

13. Take out the egg yolk that has been stirred evenly, take out one-third of the egg white and put it into the egg yolk, use a plastic stirrer to stir evenly like fried rice, until the egg white is no longer visible, but be sure not to stir in circles, because stirring in circles will eliminate all the foam produced by the egg white, and the cake will no longer be able to rise.

14. Take another one-third of the egg white and add it to the egg yolk, stirring evenly like the first time.

15. Stir until the egg white is no longer visible.

16. Then pour the stirred egg yolk into the remaining egg white container and continue to stir evenly like the first time.

17. Stir until there is no egg white at all, and the whole foaming process is successful.

18. Then press the cooking button on the rice cooker, heat for 4-5 minutes, and then turn it off. Some rice cookers will automatically jump to the keep warm button after five minutes. As long as the inner pot is slightly warm, spread butter all around the inner pot and pour in the foamed cake. Some people say that rougher ones are better, so that the cake can be supported after it foams up. I may be impatient and like to see the finished product as soon as it is poured out. If you have a chance, you can try not touching the butter to see if the effect is better. Tell me then.

19. After pouring the cake into the rice cooker, take out the inner pot and tap it from bottom to top with your hands several times to let the air inside out. You can also take the inner pot and drop it 15 cm above the table, but I don’t recommend being so rough because I’m afraid of noise. It’s better to be gentle with your hands, cover the pot, and press the cooking button.

20. It is very important to tap hard at this time, otherwise there will be a hollow or empty bottom. Be sure to shake out the bubbles.

21. About 45-60 minutes. Different rice cookers have different times. After cooking, use a toothpick to poke the cake to see if there is any cake sticking to the toothpick. If not, it is cooked. Immediately turn it upside down on a breathable wire mesh after taking it out of the pot. Be sure not to use an airtight iron plate to prevent the steam from deforming the cake. The rice cooker I use is a Midea rice cooker. You can estimate the time based on your own rice cooker.

22. The chiffon cake is done, but I am still learning. If there are any shortcomings in my sharing, please don’t be stingy and give me more corrections, so that all those who like baking can make beautiful cakes. Let us work hard together

Eating out for a long time can easily pose a risk to your health, so it is safer to cook at home. The method of making original cake (chiffon cake) in a rice cooker is easy, so you might as well try making it yourself.