Chiffon cake is a very delicious cake. If there is no oven at home, we can also use a rice cooker, which is an electric pressure cooker, to make chiffon cake.
1. Preparation before making a chiffon cake
First of all, the ingredients we need to prepare are: 6 eggs, 120 grams of low gluten flour, about 50 grams of milk, fine sugar and oil of corn About 50 grams, a small spoonful of lemon juice and a small sachet of baking powder are enough.
2. How to make chiffon cake
First of all, we need to beat the eggs well and separate the egg yolks and egg whites. The basin in which the egg whites are placed. must be water and oil free. Next, stir the egg yolks, add the sugar, milk, corn oil, then add the sifted low gluten flour, stir and set aside. The next step is more laborious, becauseyou need to beat the egg whites. It is best to use an electric egg beater. During the beating process, add the white sugar in three batches until creamy. If you don't have an egg beater, you have to beat it manually, which is more laborious. Finally, once the egg yolk batter and beaten egg white are ready, add the egg white to the egg yolk batter in three batches, stirring clockwise. shows while adding. After mixing evenly, pour it into the rice cooker, shake off the bubbles and wait 35 minutes. Note that the rice cooker I use has a cake button. After 35 minutes, open the lid and remove the inner pot. You can only turn the cake over so it doesn't collapse.
3. Small details
The beaten batter poured into the rice cooker should first release bubbles and exhaust air, then press the cake button to close and aturn on the rice cooker. The characteristic of Xinfeng cake is that it is relatively soft and delicious, so remember to turn it over when pouring it, so that the cake does not collapse. Careful friends can also prepare cream and some decorations. After the cake is finished, take it out and spread the cream fruits and some decorations on it, so that the whole cake looks more delicious. There are many ways to separate eggs from egg whites, so I won't go into detail here. In fact, you can just use a small spoon to scoop out the egg yolks.
Add the egg batter, this will also help the ingredients to be completely mixed, so that once they are all whisked you can see bubbles of 'air inside, making it seem as if they were smoking. If the noodles are effective, the food we prepare will taste deliciousx. However, the requirements of our questions this time are a bit strict. In order to ensure the practicality of the content, we will first conduct feasibility analysis, and then give specific methods and quantities of materials. The inner pot of the rice cooker is usually non-stick. Chiffon cake cannot be made with a non-stick pan, because the chiffon cake must use the inner wall of the pan to climb. If the inner wall cannot use force, it will not grow.
If you want to use a rice cooker to make a cake, you need to use three basic ingredients: eggs, sugar and flour. However, these three elements are essential, even if you can make a cake with only them. these three ingredients, The taste may not be good, so beat it evenly into an egg yolk paste, and then let it sit. Don't overmix, just make sure tono longer see dry flour. The flour will mix with the resting liquid. dynamically merged.
Add the remaining white sugar to the egg whites to beat in 3 batches (add once and beat for a while), beat the egg whites clockwise until obtain a dry and creamy mousse (if the whipping time is not enough, the egg whites will be whipped) If the cake does not rise and becomes an egg cake, add the flour and beat by hand for at least 5 minutes until the dough is completely smooth. Pour the dough into the pot and put. on the table. Pulse several times to remove excess air from the dough, then switch to cake mode and simmer for another 20 minutes.
Then pour the batter, keep warm for 15 minutes, and try to see if it can turn in the pan, you can turn it over and pour it into a plate, flip the top to the bottom of the pan, cook in mode rice for ten minutes, keep warm for five or six minutes. , and it's almost ready. Beat the cake batter on medium speed until the water chestnuts can be removed and the egg beater is stained. This step should be done until the cake batter does not fall easily, and it is recommended to beat at medium speed. average speed. Egg batter produced at high speeds will be less stable.