Health benefits
Eggs: nourish blood
Ingredients
Eggs ( 4 ) | White sugar (yolk) ( 10 Grams ) |
Corn oil ( 40 grams ) | Water (or milk) ( 40g ) |
Low-gluten flour ( 80g ) | White sugar (egg egg white) ( 40g ) |
How to make jam chiffon cup cake
1.Crack the eggs (choose large ones) into two large bowls that are water-free and oil-free.Add sugar to egg yolks and stir until melted.
2.Add corn oil and water in turn and stir evenly.
3.Sift in the low-gluten flour, beat with an egg or scrape and stir evenly.Do not over mix to prevent gluten formation.
4. At this time, preheat the oven to 150 degrees.Add the white sugar to the egg whites in three batches and beat until dry peaks form.
5. Add one third of the egg yolk paste and mix evenly, then add the egg yolk paste Pour everything into the protein bowl and mix evenly.
6.Pour the mold into 40% full and add jam, (don’t have too much jam, (to avoid sinking to the bottom) Then add cake batter until it is 8 or 9 minutes full.Gently shake out air bubbles.
7. Bake for about 22 minutes.Adjust according to your own oven.Poke it in with a toothpick and it will come out without any cake body.
Tips
When you start making egg yolk paste, you can freeze the egg whites, which will make them easier to whip and more stable and less likely to defoam.
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