Health benefits
Eggs: protect eyes and improve eyesight
Oatmeal: nourish blood, protect teeth, protect bones
Ingredients
Eggs ( 3 ) | Oatmeal ( 85g ) |
Milk ( 50g ) | Fine sugar ( 30g ) |
Dried cranberries ( appropriate amount ) | Lemon juice ( a few drops ) |
How to make cranberry oatmeal chiffon cake (no oil, no flour, less sugar)
1.Prepare ingredients for later use p>
2.Dried cranberries chopped p>
3.Put the oatmeal into the wall breaking machine, Beat into powder
4. Prepare two Use a clean, oil-free and water-free basin to separate the egg whites and egg yolks.Do not let the egg yolk fall into the egg whites, otherwise the egg whites will not beat.Store the separated egg whites in the refrigerator for later use
5.Add milk into the egg yolk and stir evenly
6.Add oat flour
7.Stir evenly until there are no dry powder particles
8. Add white sugar to the egg whites in three batches and beat until stiff peaks
9.The beaten egg whites are smooth and delicate, not flowing, as shown in the picture Show
10.Take 1/3 of the protein Pour the cream into the oatmeal paste and mix evenly.Since oatmeal has strong water absorption, the oatmeal paste will become thicker after absorbing water.However, it doesn't matter, just add the egg whites and mix evenly!
11.Rewind to the remaining In the meringue, mix evenly using the same technique
12.Add dried cranberries and mix evenly
13.Pour into a six-inch round mold and shake it a few times to release big bubbles
14.Put it into the preheated oven and bake it at 150 degrees for 40 minutes
15.After baking, take it out and shake it a few times to release the heat, then turn it upside down to cool
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16.After cooling, remove from the mold and cut into pieces
17.Although no flour is added, it is still as fluffy.The soft tissue is delicate, delicious and hassle-free
18.Finished product 1
19.Finished Product 2
20.Finished Product 3
Tips
1: Pack egg whites The basin with the egg yolk must be a clean basin without water or oil.2: When beating egg whites, be sure to add sugar in three batches and beat until dry peaks form.Lift the egg beater and it will have an upright tip.
3: When mixing the cake batter, be careful not to stir in circles, as this will defoam the egg whites.
4: Since oatmeal will become bulky after absorbing water, after the oatmeal paste is mixed, it will become thicker as time goes by, so the speed of beating the egg whites should be 5, and it must be cooled after baking.Before eating, don’t eat hot food fresh from the oven, as it is not good for your stomach.
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