Rice cooker version of chiffon cake

Overview

How to cook Rice cooker version of chiffon cake at home

Add a spoonful of sugar to the egg yolks and stir until sugary. Pour in 6 tablespoons of milk and mix well, then pour in three tablespoons of peanut oil and mix well. Strain three tablespoons of flour, a little baking soda and a little salt into the egg yolk liquid through a sieve, and stir evenly. Set aside the stirred egg yolks.
Prepare to beat the egg whites. When the fish eye bubbles are formed, add a spoonful of sugar and a little salt and continue beating. When the fish eye bubbles gradually become smaller, add a spoonful of sugar and continue beating until it becomes creamy and the egg beater can stand upright.
Pour one-third of the beaten egg white into the egg yolk liquid, stir up and down, left and right. Never stir clockwise.
After mixing evenly, add one-third of the egg whites and continue mixing. Finally add the remaining egg whites and mix evenly.
Brush the rice cooker with a layer of peanut oil, pour the evenly stirred cake batter into the rice cooker, and tap a few times to release the air.
Then press the cooking button, and it will automatically jump to the keep warm mode in about 2 minutes. At this time, cover the vent with a towel and keep it cool for 20 minutes. Then press the cook button again, and it will jump to the keep warm mode after 2 minutes. Then cover the vent with a towel and keep stuffy for 20 minutes before the dish is ready.
It’s out of the pot! ! ! !