1. Stir corn oil and water fully to emulsify, add sugar and stir well.
2. Sift in low-gluten flour and mix well.
3. Add egg yolk to the batter and stir until there is no graininess.
4. The rice cooker is preheated for 10 minutes. For those with cake function, press the function button to preheat, and for ordinary rice cookers, press the cooking button to preheat.
5. The egg whites are added to the fine sugar in portions and beaten until stiff foaming.
6. Stir the meringue and egg yolk paste evenly.
7. Brush the bottom of the rice cooker with oil, pour the cake batter, and sprinkle nuts on the surface.
8. Cover the pot and press the cake function. (Please refer to the end of the article for detailed operation of different rice cookers)
9. After the cake is out of the oven, buckle it out and place it on the drying rack.
10. The cooled cake is topped with yogurt.
11. Put the strawberries on it and start eating!
Tips:/Rice cooker/
1. The inner pot is a non-stick coated rice cooker. It is normal for cakes such as chiffon to shrink a little or not to expand high after being baked, because the non-stick coated mold has poor adhesion to the mold wall. It is good for the cake batter to rise and expand, but as long as the internal organization of the cake is even, it can be considered a successful cake!
2. In the traditional ordinary rice cooker, the shift time will be relatively fast, and the cooking button can no longer be pressed in the short term. Therefore, it is necessary to cover the air outlet with a wet towel to keep the heat in the pot to keep the cake heated.
3. In the traditional rice cooker, press the cooking button. After jumping to the heat preservation position, cover the vent vent with a wet towel for 20 minutes, then press the cooking button, and wait for another 20 minutes to get out of the pot.
