Health benefits
Eggs: nourish blood
Ingredients
Cake flour (110g) | Milk ( 60g span> ) |
Salad oil ( 60g ) | White sugar ( 70 grams ) |
Eggs ( 6 ) |
How to make chiffon cup cake
1. Separate the egg yolk and egg white, add 10 grams of sugar to the egg yolk Mix well.
2.Add salad oil and milk in turn and mix well.
3.Finally add the low powder and mix well to form an egg yolk paste and set aside.
4. Add three or four drops of lemon juice to the egg whites, then add 60 grams of sugar in three batches and beat.
5.Finally, mix the egg white paste and egg yolk paste, and mix gently.
6.Pack 12 medium paper cups.
7.Preheat the oven to 150 degrees with upper and lower heat, and bake on the middle shelf for 30 minutes
8. Take it out of the oven and let it cool before decorating.
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
