Health benefits
Peanut oil: delay aging, antioxidant, anti-cancer and prevent cancer
Ingredients
Low-gluten flour ( 45g ) | Soil Eggs ( 2 ) |
Milk ( 35g ) | Peanut oil ( 30g ) |
White sugar (egg egg white) ( 30g ) | White sugar (egg yolk) ( 10g ) |
Lemon juice ( A few drops ) |
How to make local egg chiffon cake
1. Prepare all the ingredients and weigh them.
2.Take two egg-beating basins without water and separate the egg yolks and egg whites.
3. Separate egg whites and yolks.
4.Add peanut oil, milk and white sugar to egg yolk and stir evenly.
5. Stir the egg liquid.
6.Sift in the low-gluten flour and stir evenly.
7. Stirred egg paste.
8. Add a few drops of lemon juice to the egg whites and beat with an electric egg beater.
9. Add 1/3 white sugar when making fish eyes and continue beating.
10. When the egg whites are a little thick, add the second caster sugar.
11. Beat until the lines are visible, add the remaining white sugar, and continue to beat.
12. Lift the egg beater and you can see the small sharp corners proving that it has been Play well.
13. Pour half of the egg white into the egg yolk and stir evenly.
14. Pour in the remaining egg whites and stir evenly.
15. Stir in the mixed egg batter.
16.Pour the egg batter into the mold, smooth it out, and shake it against the table several times , preheat the oven to 150 degrees for 10 minutes.
17.Put it in the oven and bake at 120 degrees for 20 minutes.
18. Pull it out, rotate it 180 degrees and bake for 15 minutes.
19.The baked cake.
20.The cake after demoulding.
21.One more.
Tips
1.The time can be adjusted according to the temperature of your own oven.
2.The egg whites must be made into small sharp corners.
3.After baking, take it out and drop it from a distance of 20 cm to release the heat and facilitate demolding.
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