[beijing] Rice Cooker Chiffon Cake

[beijing] Rice Cooker Chiffon Cake

1. Group photo of cake materials

2. Separate the egg whites and egg yolks, and put the egg whites into a clean basin without oil and water

3. Add 20 grams of sugar and 50 grams of corn oil to the egg yolk

4. well mixed

5. Add 60 grams of cold water and mix well again

6. Sift the flour into it

7. Mix evenly in an irregular direction without dry powder. Lift the whisk, the batter is filled between the egg-beating nets and falls down like a ribbon, set aside and set aside for later use.

8. Add 75 grams of white sugar to the egg whites three times. For the first time, after the egg whites are soaked with an electric whisk, add one third and beat at a medium speed

9. When the egg whites become white and delicate for the second time, add one third of the sugar and continue to beat at a medium speed

10. For the third time, when the protein column is finely added and there are obvious lines, add the remaining sugar and continue to beat at a medium speed

11. When the egg whites are more delicate and white, and shiny, and when the whisk feels obvious resistance, turn off the switch and lift the whisk, the egg white on the whisk is at a small right angle, and the egg white is finished.

12. Take one third of the egg white paste into the egg yolk paste

13. Mix evenly by cutting and mixing, and pour the mixed batter back into the meringue bowl

14. Continue to mix evenly by cutting and mixing, and it becomes a delicate and shiny cake batter.

15. Pour the cake batter into the inner pot of the rice cooker with non-stick coating without oil and water, and the surface is slightly flattened

16. Put the inner pot into the rice cooker

17. Cover the lid, select the "cake" function of the rice cooker, and set it for 40 minutes; if your rice cooker does not have a cake function, you may use the rice stew program, and the time is tentatively set at 40 minutes.

18. When the time is up, don’t open the lid, let it simmer for 15 minutes and then open it. Look, the surface is very flat and the hair rises well, but there is a little moisture, and there is some separation from the top of the pot wall.

19. Take out the inner pot and buckle it upside down on the drying rack. When it is warm to your hands, you can gently pick up the cake with your hands. There are some remaining cakes on the wall of the pot, which can be scraped off.

20. Looks good

21. The organization is also very delicate, and the fluffy feel is not bad

22. Delicate and refreshing

Tips:

1. The making of the cake batter is exactly the same as the oven version. Because the eggs are large and small, I weighed the egg white and egg yolk separately. In addition, the water absorption rate of flour is different, so it depends on the state of the egg yolk paste. The egg yolk paste is full of In the egg-beating net, it is more suitable if it is in the shape of a ribbon when it is dropped at a constant speed; if it does not fall for a long time, it is too dry, if it is scooped up and dripping, it is too thin, and you need to add more flour;
2. Do not have water or oil in the inner tank, otherwise the inner wall will be too slippery and the cake batter will not climb up, it is just a wet cake;
3. Choose the function according to your own rice cooker. If there is no cake function, just use the function of braising rice. The first time I recommend to use the 40 minutes I used, if the first time is successful, I will continue to use it, if the first time is not successful , Check the state of the cake. If it is wet and cake-like, it means that there is not enough time. You can extend it for about 10 minutes. After all, different brands of rice cookers have different programs;
4. The steamed cake should not be rushed out of the mold first, because the inside is still hot, it will shrink into a wet cake shape when you hand it, and buckle it upside down on the grid, let the air circulate underneath, and let it cool naturally before picking it lightly Come out, very good cake.