Rice Cooker Version Cranberry Chiffon Cake
1.
Preparation of 8-inch chiffon cake ingredients.
2.
Dried cranberries are soaked in rum and cut into small pieces.
3.
Separate the eggs in two clean bowls without water and oil.
4.
Put milk, salad oil, 20 grams of caster sugar in a bowl and beat with a manual whisk.
5.
Beat until the sugar melts and the color becomes lighter.
6.
Sift in the mixed low flour and corn flour, and stir evenly.
7.
Add the egg yolks in portions.
8.
Plug the rice cooker into the power source, click start to preheat.
9.
Grease the ceramic inner pot and set aside.
10.
Add a few drops of white vinegar to the egg whites, and beat them with an electric whisk until they are fish-eye bubbles.
11.
Add granulated sugar in three times and beat until stiff foaming.
12.
Take a small part of the egg white foam into the egg yolk batter and replicate evenly.
13.
Pour the mixed batter into the remaining egg white foam and stir evenly.
14.
Pour the batter into the ceramic liner and shake it lightly to remove air bubbles.
15.
Put the inner pot into the rice cooker and sprinkle the dried cranberries with different intensity.
16.
Select the standard rice cooking function and click start.
17.
At 50 minutes, the rice cooker has a 14-minute countdown. At this time, you insert a toothpick into the cake to check it. If you lift the toothpick, there is adhesion on the toothpick, it is not good, if the toothpick is clean, the cake is ready. I turned off the power when I baked it until 6 minutes were left, and took out the inner pot.
18.
Appreciation of the finished product.
19.
Appreciation of the finished product.
20.
Appreciation of the finished product.
21.
Appreciation of the finished product.
22.
Appreciation of the finished product.
23.
Appreciation of the finished product.
24.
Appreciation of the finished product.
25.
Appreciation of the finished product.
26.
Appreciation of the finished product.
