Health benefits
Eggs: Protect eyes and improve eyesight
Butter: Low protein
Ingredients
Low-gluten flour ( 95g ) | Eggs ( 5 ) |
Butter ( 40g ) | Milk ( 60ml ) |
White sugar ( 70g ) | Cream of tartar ( 1.5g ) |
Salt ( 1g ) |
How to make 8-inch chiffon cake with cream decorated cake
1.Egg white and egg yolk separation
2.Add 60ml of milk, 40g of butter, 1g of salt into the separated egg yolk basin.Sift in 95g of low-gluten flour and mix well.Be careful not to stir in circles to make the flour gluteny.Cut and stir like a stir-fry.
5.When there are lines, add 10g of white sugar and continue beating
6.Finally add 10g of white sugar and beat until there is a small groove standing up when the egg beater is lifted
7.Add the beaten egg whites into the egg yolk paste in three batches
8. Mix the egg white and egg yolk paste evenly or mix it carefully to prevent the flour from gluten
9. Mix everything and pour it into an 8-inch removable bottom cake mold because this is an 8-inch Recipe for chiffon cake Preheat 180 degrees and bake at 140 degrees for 50 minutes
10.Picture of finished product
11.After decorating
3.Add 1.5g of cream of tartar to the egg whites and beat until foamy
4. Beat until foamy, add 10g of sugar and continue beating
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