Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 4 ) | Low-gluten flour ( 20 Grams ) |
Corn starch ( 10 grams ) | White sugar (egg egg white) ( 30g ) |
White sugar (egg yolk) ( 20g ) | Milk ( 30g ) |
Vegetable oil ( 25g ) | Vanilla extract ( 3 drops ) |
Hokkaido How to make chiffon cake
1.Albumin and yolk respectively Pour into a clean large bowl, add sugar to the egg whites in three batches, and beat until wet peaks form.
2. Add sugar to egg yolks and beat until thick, add milk and vegetable oil, stir evenly.Sift in the powder.Stir up and down to mix evenly.Drop in vanilla essence and mix well.
3. Take one-third of the egg whites into the egg yolk paste, stir evenly, and add the egg yolks Pour the paste into the egg white bowl and stir gently until even.
4. Pour into the paper cup about eight-quarters full and place it in a preheated oven at 170 degrees.Bake for about 30 minutes until browned.
5. Let it stand to cool, squeeze in the vanilla cream filling, (see below for instructions) and sieve Decorate with powdered sugar and enjoy.
6.How to make vanilla cream filling
7.The finished product is as follows
Tips
The recipe is very similar to ordinary chiffon cake.Pay attention to the mixing technique to avoid defoaming.After coloring, you can use a toothpick* to check whether it is cooked.If there is no residue left when the toothpick is pulled out, it is cooked.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
