Health benefits
Osmanthus fragrans: resolve phlegm
Eggs: protect eyes and improve eyesight
Ingredients
Low-gluten flour ( 86g ) | Corn oil ( 43g ) |
Milk ( 45g ) | White sugar ( 55g ) |
Osmanthus ( 10g ) | Eggs ( 5 ) |
Baking powder ( 2g ) |
How to make osmanthus version of chiffon cake
1.Prepare the required materials and weigh them for later use
2.Find two clean basins , requires no water or oil, be careful not to let the egg yolks mix into the egg white basin, otherwise it will affect the whipping
3.Beat the egg yolks and add corn oil and beat
4.Then pour again Add milk and continue to beat evenly
5.Make it light yellow
6.Mix the low-gluten flour and baking powder and sift together
8.Put a few drops of lemon juice into the egg white basin.If you don’t have it, you can use white vinegar instead
9.Add sugar in three times and use an electric whisk Whipping
10.The egg beater stops and the egg white can pull out an upright tip.If the corners are not falling down, it means that it has reached a dry foaming state, so do not continue whipping
11.Use a rubber spatula to take one-third of the egg whites into the egg yolk basin, and gently stir evenly, just like stir-frying.Do not stir in circles, as this will easily defoaming
12.Pour the mixed batter into the egg white basin and continue to mix evenly
13.The mixed batter has a slight gloss, no protein, and is uniform overall
14.Pour in the marinated sweet-scented osmanthus stuffing and continue to stir evenly
16.Preheat the oven, place it in the lower shelf of the oven, and bake at 150 degrees for about 50 minutes p>
17.This is what it looks like after baking for 30 minutes
18.After it comes out of the oven, lift the mold, drop it a few times to shake out the heat in the cake, and then quickly flip it upside down on the wire rack.It also acts as a pull-down to prevent the cake from collapsing
19.Let cool and then remove from the mold
20.The incision is also beautiful
7. Sift the flour and add it to the egg yolk basin.Use a rubber spatula to stir evenly.Do not beat, as this will easily cause gluten to form.Form a uniform batter without flour particles
15.Pour into the cake mold, scrape the batter in the basin clean, and shake it lightly a few times to shake out the big bubbles
Tips
1: There should be no water or oil in the egg beating basin, please pay attention Do not let the egg yolk mix into the egg white basin, the oil of the egg yolk will affect the whipping
2: The egg white mixed batter should be mixed, not whipped
3: Each oven temperature is different, please adjust according to your own Oven temperature adjustment
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