Rice Cooker Chiffon Cake

Name: Rice Cooker Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 90g Arowana low-gluten flour; 5 60 g shelled eggs; 60g Soft white sugar; 50g Corn oil; 50g milk

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I usually like to tinker with food, so I have several ovens. I usually use an oven to make cakes, but many friends ask me if there are other ways to make cakes besides the oven. The answer is: yes. In addition to baking, the cake can also be steamed or braised.
For steaming, you can use a steamer or a steamer. I have shared the recipe for steaming cakes. Today, let’s use the most common rice cooker at home to "simmer" a cake. Compared with traditional baked cakes, the softness of the cakes stewed in the rice cooker is not bad at all, and the taste is more moist, and it is not dry or choking, and it is more suitable for summer consumption; for those who do not have an oven at home but want to eat cakes In other words, the rice cooker version of the cake is also more practical.
There are two points that I will mention in the process, but I still need to focus on the blackboard here: 1. To use a rice cooker with "cake" function; 2. The chiffon cake method I use, the inner wall of the rice cooker pan is not needed Don't apply oil at all. To make a long story short, please leave a message in the comment area if you have any questions in the following process for specific operations and precautions. Use a rice cooker to stew the perfect chiffon cake. It is delicate and soft and does not get hot. It fails to master two points and 0, and it is no longer greedy for other people's homes! "

Ingredients

Rice Cooker Chiffon Cake

1. A group photo of all the ingredients: low-gluten flour is used to make the cake, so that the cake is soft and fluffy; soft white sugar can increase the humidity of the cake, and it is also possible to replace it with fine sugar; corn oil can be replaced with non-obvious odor soybean oil, salad oil, Milk can be replaced with juice or water, but the amount needs to be less; eggs with shell weighing about 60-62 grams;

2. Put the corn oil and milk into the basin first, and mix them thoroughly with a manual whisk, and there is no separation of oil and water;

3. Sift low-gluten flour into the milk corn oil melt;

4. Use a manual whisk to mix evenly. At this time, the batter will become lumpy. Tap the whisk on the wall of the basin a few times and the batter will be exposed;

5. Separate the egg white and egg yolk, put the egg yolk directly into the batter bowl, and put the egg white into the oil-free and water-free egg-beating bowl;

6. Use a manual whisk to fully mix the egg yolk and batter evenly, making it a delicate, shiny and fluid egg yolk paste, set aside for later use;

7. A bit of egg yolk was accidentally mixed into the egg white, it is no big deal, it does not affect the effect of blowing, but it takes a little time;

8. Place the egg beater on the Changdi cook machine, turn on the power, first make a coarse bubble with the 6th gear, then pour all the sugar into the egg white, continue to use the 6th gear to beat the egg white;

9. The cook machine beats the egg whites much faster than the hand-held electric whisk, so you should always observe the state of the egg whites. When there are obvious lines, you can stop the machine and raise the egg beater. The egg whites are at such a small right angle. That's it, if you haven't reached this state, you can continue to play for a few more seconds, the more you get to the back, the shorter the time you need to play;

10. Take 1/3 of the egg white paste into the egg yolk paste, use a manual whisk to mix it evenly in irregular directions, don't need to pursue fineness too much, as long as it can be mixed almost;

11. Pour the mixed batter into the protein batter bowl, and use a spatula to mix up and down or cut and mix to mix evenly;

12. The mixed cake batter is delicate and shiny;

13. Pour the cake batter into the inner pot of the rice cooker, lift it up and shake it twice, then put it into the body of the rice cooker; the inner pot of the rice cooker is generally anti-sticky, this is the chiffon cake batter, so there are ten million in the inner pot. Do not apply oil to prevent the cake from climbing up; in addition, the rice cooker cannot be heated without the inner container, so the cake batter is poured into the cool inner container; look at the scale, below the scale 4;

14. Close the outer cover, turn on the power, and select the "cake" program, the default is 50 minutes; no matter what brand of rice cooker, if there is no "cake" program, don't ask me how to make it, the power of each brand is different, use ordinary The rice cooker is even more uncontrollable, so don’t try it if the rice cooker does not have a cake function;

15. The cake is ready, do not rush to the pan after hearing the prompt sound, simmer for 2 minutes, and do not simmer for too long, because there will be moisture in the rice cooker, and simmering for too long will make the cake shrink into a cake; look at the scale, before Below the scale 4, it has now risen below the scale 8. The position is about the scale 7. The cake rises quite well;

16. Take out the inner pan and buckle it upside down on the drying rack. Look, even if it is a chiffon cake, even if it is a non-stick inner pan, the cake can still be strongly attached to the inner wall at the beginning;

17. When did the cake fall automatically, I don’t know, but when I went there after 30 minutes, the cake and the inner pot had already separated; the color of the cake touching the pot wall was still very uniform;

18. Looking at the inner wall of the pan, there are two cake skins stuck to it, and there are a lot of dense small water droplets; compared to the oven version of the cake, the material loss is very, very small.

19. The rice cooker simmers the perfect chiffon cake, which is delicate and soft without getting hot!

Tips:
1. First of all, make sure that the rice cooker has the "cake" function. No matter what brand of rice cooker, since it has the cake function, it has been developed and can be applied. If the cake function of the rice cooker cannot be used successfully, please check carefully during the production process. Every detail;
2. The inner pot of the rice cooker is coated with anti-sticky coating. Don't apply oil any more. Even if the chiffon cake is baked in an oven, it is recommended to use a mold without anti-stick coating, which will help the cake paste to climb during the heating process. ；
3. The finished egg batter only needs to be simmered for 2 minutes, and the cake will be automatically demoulded; the material of the inner pot is different, as long as the batter is gently pressed by hand and rotated slightly after it has cooled down, the cake will be automatically removed Come down.