[93°tie Dingxiang] Yogurt Chiffon Cake-rice Cooker Version

Name: [93°tie Dingxiang] Yogurt Chiffon Cake-rice Cooker Version
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 110g Low-gluten flour; 80g Sugar; 80g Thick yogurt; 25g Corn oil; A few drops Lemon juice

by Dance Spirit

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Usually, when making cakes, my mother nagging, this is easy to get angry and eat less, because the fire from the oven is relatively big, children and the elderly are naturally easy to get angry when they eat it. But what should I do if the child likes to eat cakes? It’s okay. Today we will use the rice cooker that we usually cook to make cakes. The taste is fine and more delicious, and the family won’t be upset anymore, right? "

Ingredients

4 Egg
110g Low-gluten Flour
80g Sugar
80g Thick Yogurt
25g Corn Oil
A few drops Lemon Juice

[93°tie Dingxiang] Yogurt Chiffon Cake-rice Cooker Version

1. Finished product

[93°tie Dingxiang] Yogurt Chiffon Cake-rice Cooker Version recipe

2. Finished product 1

3. Ingredients: 4 eggs (270g) low-gluten flour 110g sugar 80g thick yogurt 80g lemon juice a few drops of corn oil 25g

4. Add 20 grams of sugar to egg yolks, yogurt and corn oil

5. Stir emulsified state

6. Sift in low-gluten flour

7. Use your hand to draw the zigzag and mix until there is no particles

8. Beat the egg whites to the fish-eye state, add the remaining sugar three times and beat until hard foaming (the tip of the whisk is in a small tip state)

9. Add the meringue to the egg yolk paste three times,

10. Stir evenly to a smooth state

11. Pour directly into the iron kettle rice cooker (the coating is not sticky, so don't brush the oil)

12. Give a shock, cover, choose the cake program for 50 minutes, and simmer for about 10 minutes at the end

13. Finished product 2

Tips:
Do not brush the inner pot of the rice cooker with additional oil, otherwise it will affect the finished expanded meringue to be hard foamed, that is, when the whisk is small and pointed, the batter should be mixed when stirring, and the action should not be too vigorous to avoid defoaming