Health benefits
Eggs: enhance immunity, protect eyes and improve vision
Ingredients
Low-gluten flour ( 50g ) | Milk ( 35g ) |
Sugar ( 15g ( Put in egg yolk) ) | Corn oil ( 30g ) |
Eggs ( 2 ) | |
Cream of tartar ( a little ) | Sugar ( 25 grams (put in egg whites) ) |
How to make six-inch chiffon cake
1.Get the materials ready.
2.Take two clean and water-free containers to separate the egg white and egg yolk.
3. Add sugar, milk and corn oil to the egg yolks and stir with a manual egg beater Beat evenly.
4.Sift in low-gluten flour and baking powder.
5. Mix well into egg yolk paste.
6.Put a little bit of tartar powder into the egg white.
7.Use an electric whisk to beat the fish until it has bubbles, add sugar and continue beating.
8. Beat until the egg whites brought out by lifting the whisk are upright and pointed.
9.Put half of the egg white paste into the egg yolk paste and mix evenly.
10. Pour in the remaining egg whites and mix well.
11. Preheat the oven to 150 degrees, pour the mixed batter into the mold and spread it If it is flat, pick up the mold and shake it twice.
12. Bake in the lower rack of the oven for 45 minutes.
13.A little cracking on the edge does not affect it.
14.Put the mold upside down on the grill to cool.
15.Take off the mold after cooling.
16.You can cut it into pieces or make a decorated cake.
Tips
The oven temperature is different, and the firepower and time will also vary slightly.The key to making chiffon cake is to beat the egg whites and mix the egg whites and egg yolks.
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