Electric Rice Cooker Cheesecake Recipe

Who likes to eat rice cooker dishes and slow-cooked soups cake egg cake can actually make it themselves at home rice cookerRice cooker chiffon cake because the method for making rice cooker chiffon cake is very simple, and compared to those made in restaurants, homemade rice cooker chiffon cakes are healthier and safer to eat.

Rice cooker chiffon cake Ingredients Introduction

80 grams of low-gluten flour

Rice cooker chiffon cake method steps:

Prepare Eggs 5 in total.

Separate the egg yolks and whites (if you don't have an egg separator, crack each whole egg into a large bowl, then use a bottle to suck out the yolk and place it in another bowl).Yolks Whites

30 grams of sugar Milk 50 grams Corn oil 40 grams Flour Gluten

Mix the egg yolks with 30 grams of sugar, 50 grams of milk, and 40 grams of corn oil.

Whisk until emulsified.Sift in 80 grams of low-gluten flour, gently folding it into the mixture while sifting. Avoid circular motions to prevent gluten from being overworked. The batter should be well mixed now.Gluten Proteins

Start whipping the egg whites. Add 2 drops of vinegar or lemon juice (vinegar can help reduce the bitterness). Whip until large bubbles form, then add 25 grams of sugar and continue whipping.

When the foam is fine, add another 25 grams of sugar. Stop the mixer for a rest before continuing to whip.Whip until a peak forms when lifted with a whisk. Proteins Vinegar Lemon juice Add one-third of the whipped egg whites to the yolk mixture and gently fold using an up-and-down motion, not circular motions to avoid overworking the gluten. Folded batter Whipped egg whites again Syrup

Continue folding in the remaining egg whites in the same way until fully mixed. Mixed batter

Heat some oil in a rice cooker, then preheat for 2 minutes. Pour the batter into the rice cooker and smooth it out by tapping the bottom of the pot to remove any bubbles.

Place the lid back on and press the steaming button. After about 10 minutes, press the fast steam button again when it switches to warming mode. Wait another 10 minutes before unplugging the rice cooker and allowing it to cool for 10 more minutes. Test if the cake is done by inserting a toothpick into the center; if it comes out clean, the cake is ready. If it sticks to the toothpick, continue steaming until fully cooked.

Gently shake the rice cooker before opening to release the cake from the bottom for easy removal.

Turn the cake right side up and let it cool.

Use a sawing motion when cutting the cake; do not cut all the way through to maintain its shape.

Here's an image of the finished product.

Gently pour the batter into the rice cooker.

Then gently tap the bottom with your palm a few times to make the batter level and to release any air bubbles.

Place the rice cooker properly.

Press the cooking button (if it’s an intelligent rice cooker, press the cooking function; for ordinary rice cookers, just press the cooking key). After about 10 minutes, it will switch to warm. Press the fast cooking button again after another 10 minutes. Wait until it switches back to warm and then unplug it. After waiting for another 10 minutes, you can remove the lid.

19.Steam. A well-cooked cake should be tested with a toothpick; if the toothpick comes out clean, the cake is done. If there are bits of cake on the toothpick, continue steaming and check again until it is fully cooked. After steaming, gently shake the cake pot to allow the cake bottom to detach from the pot for easy removal.

Turn the cooked cake out carefully by inverting it onto a plate.

Use a sawing motion when cutting; do not cut all the way through or the cake will be flattened.

Here is an additional image of the finished cake.