Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 3 ) | Sugar ( 60g ) |
Corn oil ( 30g ) | Low-gluten flour ( 50g ) |
Water ( 35g ) |
How to make chiffon cake
1.Egg white separation
2.Place two empty In a basin of water and no oil
3.Add 20g sugar to the egg yolk
4.Corn oil 30g
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5.35g water
6. Stir evenly and stuff in 50g Low-gluten flour
7.Stir evenly and set aside
8. Beat the egg whites into a rough foam and add 40g of one third of the sugar
9.Continue to beat until fine foam is formed, add one-third of the sugar, beat until it becomes a paste, and add the remaining sugar
10. Beat until the whisk has a tip
11.Add one-third of the egg yolk paste and mix evenly
12.Preheat the oven to 130 degrees for five minutes
13.Add the remaining egg yolks and continue Mix
14.Pour into the mold.Shake out the bubbles
15. Heat the oven to 130 degrees for 50 minutes
16.After baking, unmold and place on a cooling net
Tips
I love sweets.Therefore, add more sugar.If you don’t like it, you can add less.When adding the egg yolk paste, be sure to stir it and not make it into a round shape.This will reduce bubbles.Mine is also relatively tender and can be used in an oven above 140 degrees
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