Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 4 ) | Low-gluten flour ( 50 grams ) |
White sugar ( 50 grams ) | Corn oil ( 50g ) |
Salt ( 1g ) |
How to make clear water cake
1.All materials are ready to be weighed and set aside.
2.Separate the whites and yolks of three eggs, and break the last egg into the yolk bowl.
3. Add corn oil to the egg yolk.
4.Then stir evenly.
5. Then sift in low-gluten flour.
6. Stir until there are no particles.Set aside.Do not over mix.
7. Beat the egg whites with an electric egg beater until coarse foam, then add 50 grams of sugar, 1 Continue to beat the salt.
8. Beat until dry and foamy.When you lift the egg beater, there will be small upright corners.
9. Add one-third of the egg whites to the egg yolk paste and mix evenly without making circles., to prevent defoaming.At this time, the oven is preheated to 150 degrees.
10. Stir evenly and pour it back into the egg white basin, and stir evenly with the remaining egg whites
11.The mixed cake batter is thicker.If it is thinner, either the egg whites are not thickened or the egg whites are not thickened.Defoaming during mixing will cause the cake to fail to rise or become sunken
12.Use continuous molding On a baking sheet, place a soft paper cup.
13.Put the mixed cake batter into the paper cup until it is eight minutes full.
14.Put it into the already heated oven and bake at 150 degrees for about 25 minutes.(There is some cake batter left, I used a medium paper cup to bake it together, and the time was extended by a few minutes)
15.Bake until the surface is colored.
16. Finished product picture.
Tips
After sifting in the low-gluten flour, use a rubber spatula to stir it like stir-frying.Be sure not to stir in circles to avoid defoaming.
Each oven has a different temperature difference, so you can use the specific time and temperature flexibly.
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