Lao Gan Ma Spicy Chiffon Cake

Materials are ready;

Add 3 tablespoons of Lao Gan Ma fermented chili bean sauce to the milk, including both the solid ingredients and the oil;

Use a manual egg beater to mix evenly, then sift in the flour;

Stir into a batter in irregular directions;

Separate the egg whites and yolks, put the egg whites into a clean bowl with no oil or water, and pour the egg yolks into the Laoganma milk batter;

Fully mix the egg yolks with the batter, then lift the whisk; the batter should flow down smoothly and slowly.

Add the egg whites in three parts to the granulated sugar, first whip at high speed, after adding sugar the third time switch to low speed, lift the whisk, and the meringue should form small right angles;

Take 1/3 of the egg white mixture and mix it evenly with the egg yolk mixture, then fully combine it with the remaining egg white mixture to form a glossy cake batter;

Pour into the rice cooker inner pot;

Power on, select the 'Cake' program, default is 50 minutes; the capacity of rice cookers varies by brand, and the set cake time also varies, adjust according to the situation;

Time's up, the cake has risen nicely, its height increased from mark 2 on the batter to mark 4;

Take out the inner pot and turn it upside down on the drying rack;

When a cake has enough oil, it can come out of the mold on its own. My cake has very little oil, so it has to be demolded manually.

Looking at the inner pot, there are only a few pieces of cake crust in the pot, with very little waste;

After the cake cools, cut it into pieces to eat. It is delicate and a bit more moist than one baked in the oven. With the addition of Lao Gan Ma chili oil, the overall color is pumpkin-like, with a slightly spicy and slightly salty taste when savored, and the flavor is stronger around the fermented black beans.