Rice Cooker Chiffon Cake
by Angel falling to earth
Favorite
Difficulty
Easy
Time
30m
Serving
2
I remember that when I didn’t buy an oven many years ago, I saw that many people on the Internet used rice cookers to make cakes. I thought it was simple. I tried it more than a gourd painting scoop. At that time, I didn’t have any tools, and I didn’t know much about cakes. The concept is based on full of blood and a pair of chopsticks. Beating eggs is really tiring. It's really hard to pass. The wrists are almost broken. In the end, the chopsticks can stand in the egg batter. In fact, it was still at that time. It didn’t get stiff foaming. It was very difficult to do by hand. As a result, it turned into a wet omelet when it was baked in a rice cooker. It was not fluffy at all and lost confidence at all, so I didn’t dare to use it anymore. The rice cooker is making cakes, and I honestly bought an oven and various tools.
I received Elite’s sou-yan-cooker, which is small and cute. The size of the inner pot is as big as the 6-inch mold we usually make cakes. It immediately aroused my idea to challenge the rice-cooker version of the cake, because it’s a little bit now. The technology is at hand, unlike before, I don’t know anything, but I don’t know anything about it. Fortunately, it’s a surprise. I started cooking a few times and thought it was going to fail. The final product is still very satisfactory. , Very fluffy, softer than the oven-made taste, not so dry, the small rice cooker is really convenient, and the non-stick effect is also very good, see how uniform and beautiful the color is, don't worry about the top of the paste bursting.
After taking the photo, Chenchen will eat a third of a cake after school, and say it is delicious. If you happen to have no oven at home and read this article, I still recommend at least buying an electric egg beater. Necessary, the hand is really difficult to hit in place, you must hit it to the hard foam that can pull out the upright sharp corners. The inner pot itself is not sticky, so there is no extra oil to prevent sticking. If you don’t have low gluten at home For flour, use ordinary flour and jade flour starch in a 4:1 ratio to replace low-gluten flour. If there is no fine sugar, use a food processor to polish the sugar. If the sugar is too coarse, it will not melt, which will affect the effect.
I received Elite’s sou-yan-cooker, which is small and cute. The size of the inner pot is as big as the 6-inch mold we usually make cakes. It immediately aroused my idea to challenge the rice-cooker version of the cake, because it’s a little bit now. The technology is at hand, unlike before, I don’t know anything, but I don’t know anything about it. Fortunately, it’s a surprise. I started cooking a few times and thought it was going to fail. The final product is still very satisfactory. , Very fluffy, softer than the oven-made taste, not so dry, the small rice cooker is really convenient, and the non-stick effect is also very good, see how uniform and beautiful the color is, don't worry about the top of the paste bursting.
After taking the photo, Chenchen will eat a third of a cake after school, and say it is delicious. If you happen to have no oven at home and read this article, I still recommend at least buying an electric egg beater. Necessary, the hand is really difficult to hit in place, you must hit it to the hard foam that can pull out the upright sharp corners. The inner pot itself is not sticky, so there is no extra oil to prevent sticking. If you don’t have low gluten at home For flour, use ordinary flour and jade flour starch in a 4:1 ratio to replace low-gluten flour. If there is no fine sugar, use a food processor to polish the sugar. If the sugar is too coarse, it will not melt, which will affect the effect.
