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Rice Cooker Version Chiffon Coconut Cake (super Detailed)
by Hu Xiaojiao
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. 30g+5g vegetable oil, 4 eggs, 45g+20g white sugar, 100g low-gluten flour, 50g milk, 10g+3g coconut paste, 2g baking powder, electric whisk (manual whisk Or three chopsticks are fine, but it will be very tired).
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2. Separate the egg yolk and egg whites into two water- and oil-free containers.
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3. Whisk the egg whites and add 15 grams of white sugar to the extent shown in the figure.
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4. Continue to beat, add 15 grams of white sugar for the second time to the extent shown in the figure.
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5. Continue to beat until as shown in the picture, add 15 grams of white sugar for the third time.
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6. Continue to send it to the point where the reverse buckle container will not flow out.
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7. Add 20 grams of white sugar to the egg yolks, beat them, and don't stir them too much.
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8. Add 30 grams of vegetable oil, 50 grams of milk, and mix well.
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9. Add flour, baking powder and 1/3 of the beaten egg whites, and mix up and down evenly.
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10. Then add 1/3 of the egg whites and 10 g of minced coconut, and stir evenly.
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11. Add the remaining egg whites and stir evenly.
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12. Coat the remaining 5 grams of vegetable oil in the inner pot of the rice cooker.
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13. After pouring the batter, pick it up and shake it up vigorously to shake out the big bubbles, and use a toothpick to break the small bubbles on the surface.
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14. Sprinkle the remaining coconut paste evenly.
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15. When the electric cooker is turned on, the rice cooker will automatically jump to the heat preservation position.
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16. Do not open the lid, cover the vent with a damp cloth. After about 15 minutes, press the cooking button and wait for it to automatically jump to the holding position and then let it stand for 15 minutes. Press the cooking button again to automatically skip the gear and let it stand for 20 minutes. The lid can be opened in minutes.
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17. Invert the inner pot, tap the bottom of the pot to pour out, and cut into pieces if you don't apply the cream.
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Tips:Affectionately "Jiao" to be:
1. Although the finished product doesn’t look full enough, I’m the reason why the bottom of the pot is bigger. I made a mark when I poured the batter into it. After sending it, I read it and sent it twice as much as before. If you If you want to make it thicker, it is recommended to use a smaller pot or put more batter.
2. Everyone knows the way to judge whether the cake is cooked. Just insert it with a toothpick and check it out. If the toothpick is still clean and there are no adhesions.
3. If you use a manual whisk or three chopsticks to beat the egg whites, it is best to use normal temperature eggs, otherwise it will be more difficult to beat the egg whites.
4. The batter must be turned up and down, like a stir-fry
5. The egg whites must be in place, which is the key to success. It is recommended to use an electric whisk, otherwise it is really tired. The first time I did it, Brother Lin used a manual whisk and it took nearly an hour.
6. Every rice cooker is different. Trying a few times will definitely sum up the most suitable method for you.
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