Handmade rice cooker chiffon cake
Overview
The boss was not allowed to buy an oven, so he had to make rice cooker cakes to satisfy his craving for time. I didn’t buy an egg beater, I only had an egg beater. Although my hands were soft and sore when beating, everything was worth it when I saw the delicious cake. Ingredients: 120 grams of cake flour, 4 eggs, 65 grams of sugar, 50 grams of water, 30 grams of oil, 1 gram each of baking powder and salt, appropriate amount of white vinegar
Tags
Ingredients
Steps
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The ingredients are as shown in the picture: 120 grams of cake flour, 65 grams of sugar, 50 grams of water, 30 grams of oil, 1 gram each of baking powder and salt, and an appropriate amount of white vinegar
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eggs
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Sift flour
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Mix flour, baking powder, 20 grams of sugar, salt and water
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Completely separate the egg yolks and egg whites
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Put four egg yolks into the mixed powder
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Stir slowly and add oil in portions
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Stir into batter
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Put the egg whites into another oil-free and water-free basin
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Add an appropriate amount of white vinegar and 10 grams of sugar to the egg whites and beat vigorously
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Add sugar in portions
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This is not enough, keep fighting
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Finally it’s almost done, it’s going to be like a mousse
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Add 1/3 of the egg whites into the egg batter and stir
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After mixing well, pour it back into the egg whites and continue mixing
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You're done, that's it, just be gentle
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Grease the inner pot of the rice cooker and preheat it
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Then slowly pour the egg batter into the inner pot, shake it a few times to remove air bubbles
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Press the power switch, and after it trips, bake for 10 minutes
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Press the power switch again and bake for 10 minutes after tripping to turn off the power
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Take out the inner pot and pour out the cake
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For the delicious taste, it’s worth it no matter how sore your hands are
