Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 5 ) | Low flour ( 80g ) |
White sugar (egg yolk liquid) ( 40g span> ) | White sugar (protein liquid) ( 30g ) |
Milk ( 50g ) | Vegetable oil ( 40g ) |
| Cocoa powder ( 10g ) | Matcha powder ( 10 grams ) |
Eight inches How to make three-color chiffon cake
1.Five eggs, egg white and protein separated, (no photo of egg white and egg white.)
2. 30 grams of white sugar, add egg whites in three times, use an electric whisk Beat at medium speed until fish eyes are frothy and add the first time.
3.Add sugar for the second time when making the texture
4.When the foam is soft, add the remaining sugar
6.Egg yolk, milk, sugar, Vegetable oil, sift in 80 grams of low flour (other recipes say corn oil, but I don’t have it at home, so I use rapeseed oil instead.It tastes good, and my husband and parents like it)
7.Use a whisk that has beaten egg whites at low speed to beat evenly without lumps.
8.Take about 1/3 of the beaten egg white and cut it into the egg yolk liquid Mix evenly.When stirring, the silicone spatula should be shoveled into the basin to mix everything evenly.(Preheat the oven to 150°C)
9.Pour the mixed batter back In the remaining egg whites.Continue to chop and mix, or stir in a zigzag pattern like stir-fry.
10. After stirring evenly, pour out two portions of the original batter and one portion respectively.Add cocoa powder and mix well, (be sure to mix or draw zigzags, circles will defoaming)
11.Add matcha powder to another portion and mix well
12.Pour the original batter into the cake mold first and shake it flat
13.Follow yourself Pour the other two colors of batter into the middle of the batter in the order you like,
14.After pouring all the batter, take the cake mold ten centimeters away from the stove and knock it twice to shake out the big air bubbles.
15.The middle and lower layers of the oven are set to 150°C for 50 minutes.Each oven is unavailable.Keep an eye on the oven at any time.If the coloring is too fast, lower the temperature.After baking, take it out, knock the cake mold twice to release the heat, and place it upside down on the drying net.
16. After cooling, remove the mold and see the effect of cutting.The fluffiness is pretty good too.
5.Continue beating until dry foam forms, that is, turn the entire basin over so that the egg whites will not fall.(The background of the photo is the kitchen roof)
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