A rice cooker can also make chiffon cake

Overview

Although it doesn’t look good, it’s delicious! ! ! I did this at night, so please forgive me if the picture is not clear.

Separate egg whites and yolks
Add a little salt to the egg whites and stir quickly for 2 minutes and 30 seconds
Just stir it like this and it’s OK
Add a spoonful of salt to the egg white
Add a spoonful of sugar to the egg whites and stir quickly clockwise for 5 minutes
When the egg white turns white, add another spoonful of sugar and beat for 7 minutes and 30 seconds
The egg whites gradually become thicker and have lines when beaten.
Add another spoonful of sugar and beat until creamy
It’s ok if it’s creamy
If the cream doesn't fall off, it's OK. It's best to turn the bowl over, but be careful. If it doesn't fall off, it's a success.
Add one and a half tablespoons of sugar to the egg yolks, pour in 6 tablespoons of water, and stir evenly.
Add five tablespoons of flour and strain through a sieve, if you have a plug, you can.
Use a spatula or rice spoon to pour half of the creamy egg white into the egg yolk and stir evenly.
Add all the egg whites and mix well.
Add two and a half tablespoons of peanut oil to the rice cooker and brush well with oil. Pour in the egg paste and steam for 11 minutes.
It smells so good! Separate the container with a knife, pour it out and cut it (it's better to use a spatula, if you use a regular knife like mine, it doesn't look good). The chiffon cake is finished! !