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75minutes
Put oil in a heat-resistant bowl and heat in a microwave oven (600w) for 30 seconds.
Sift the cake flour and mix with a whisk.
Heat milk in a microwave oven (600w) for 30 seconds, add warmed milk, mix well, add egg yolks one by one, and mix each time.
Mix the egg whites with a hand mixer, add the sugar in 3 portions and mix well each time to make a meringue with horns.
Add a small amount of meringue to 3 and mix well, mix with the rest of the meringue, switch to a rubber spatula and mix gently without crushing the meringue.
Apply oil to the inner pot of the rice cooker, pour in 5, and cook rice once or twice to complete.
・ Melting texture between chiffon cake and souffle cake.
・ Very gentle taste with egg flavor.
・ The materials are simple and easy to prepare, and if you do your best to make meringue, you can easily do the rest.
・ When making meringue, use a clean bowl and hand mixer wings, as it will not foam if it is oily or moist.
・ Put a bamboo skewer and if the dough doesn't come, it's done. You can do it once or twice, so adjust while watching the situation.
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