Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 3 pieces (150g in shell) ) | Milk ( 45g ) |
Fine sugar ( 39g ) | Edible oil ( 34g ) |
Low-gluten flour ( 39g ) | Corn starch ( 9 grams ) |
How to make chiffon cake without bursting
1. Beat egg whites, sugar and cornstarch at high speed until hard hooks appear when lifting the whisk head
2.The egg yolk, milk and oil are fully emulsified until the oil is invisible
3.Sift in the low-gluten flour in a "Z" shape and stir until smooth and without dry flour
4. Use the egg beater to quickly draw circles in the meringue and lift it up.If a delicate hook appears as shown in the figure, it is qualified.If it is rough or has no hook, continue turning in circles to save it
5.One-third Mix the qualified meringue and egg yolk paste evenly
6.Pour back into the meringue, Fold the mixture evenly.Note: The meringue must be fully integrated with the egg yolk paste, otherwise it will easily crack due to uneven heating
7.Pour the batter into the six-inch solid mold (approximately 270-280g)/three-energy mold (250-260g) from a high height, shake out the big bubbles, and use a toothpick to pull a few times to remove the small bubbles
8.Reference temperature: 130℃ for 20nims + 150℃ for 25mins "more time saving"
Or bake at 100℃ for 45mins + 125℃ for 20mins "less likely to crack"
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