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1.
Separation of white and egg yolk. (Note that the egg white basin must be water-free and oil-free)
2.
Add 20 grams of sugar to the egg yolk, use a manual whisk, no need to beat. Add a few drops of vanilla extract.
3.
Add 60 grams of pure milk to the egg yolk liquid and mix well.
4.
Add 60 grams of salad oil (vegetable oil without special flavor) to the egg yolk liquid, and mix well.
5.
Mix low-gluten flour and baking powder through a sieve, add to the mixed egg yolk, and mix up and down evenly. (Baking powder can be left on)
6.
Turn the egg yolk paste upside down and mix evenly to form a smooth batter, set aside and set aside. (Be sure to stir up and down to prevent the batter from becoming gluten and affecting the taste)
7.
Now let's kill the egg whites. Add a few drops of white vinegar or lemon juice to the egg whites and beat with an electric whisk. Add 55 grams of sugar in 3 times during the whisking process.
8.
As shown in the figure, the egg white on the whisk head has a small curved corner, and it is in a wet foaming state at this time.
9.
Continue to beat until the head of the whisk is a right-angled triangle, and the egg whites in the underside of the egg bowl will not flow.
10.
I use an ACA whisk, which is durable and super easy to use!
11.
At this time, brush a thin layer of oil on the bottom of the inner pot of the rice cooker, and press the cooking button to heat it for 5 minutes to preheat.
12.
Take one-third of the egg white paste and pour it into the egg yolk paste, quickly turn it up and down with a spatula and mix evenly.
13.
Pour the mixed batter into the remaining protein batter, and quickly turn it up and down with a spatula and mix evenly. (The custard must be turned quickly, not in circles to avoid defoaming)
14.
The custard is smooth, delicate and fluffy.
15.
Pour the egg batter into the inner pot of the rice cooker and shake it lightly to eliminate large bubbles.
16.
Put the battered inner pot into the rice cooker, close the lid, and press the cooking button. The rice cooker in my house jumps to keep warm in 20 minutes. Press the cooking button again, and it jumps again after 20 minutes. At this time, the cake is ready. The whole process is 40 minutes. Bored for a while, then open the lid. (You can put a damp cloth on the top of the vent. Remember, never open the lid in the middle, otherwise the cake will definitely collapse! Don’t say I didn’t remind everyone)
17.
Open the lid and the fragrant cake is finished.
18.
Buckle the inner bladder upside down on the grid, and the cake will fall off automatically after a while. (Successful cake, the whole is flat and not sunken, soft and elastic when pressed by hand)
19.
Very soft, really really delicious!
20.
Eat it the next day, it's still so soft! It is not inferior to the oven version of the chiffon cake~ you can try it~
Tips:
Tips:
1. The recipe is the amount of an 8-inch cake.
2. The amount of specific sugar can be increased or decreased according to your personal preference. It is not recommended to increase or decrease too much. If it is too sweet or too light, the original taste of the cake will be lost.
3. The most important thing about chiffon cakes is to disperse the egg whites. Please follow the steps to get a hard foaming state! If the finished cake tastes solid, not soft, or collapsed, please check whether it is done according to the procedure.
4. When the powder is finally mixed, be sure to quickly turn it up and down, and immediately put it into the rice cooker to make. Excessive stirring and too long storage time will cause the batter to defoam, and the cake will not rise, and the taste will be hard.
5. How to judge whether the cake is cooked: Insert the toothpick into the cake, and the cake paste will not stick to the toothpick when it is pulled out, which means that the cake has been baked.
6. The inner pot of the current rice cooker is generally non-stick, so it's okay if you don't brush the oil.
7. Remember not to open the lid in the middle of the pot, otherwise the cake will definitely collapse! Don't say I didn't remind you.
