Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 5 ) | Four ( 100g span> ) |
Milk ( 60g ) | Blended oil ( 40g ) |
Fine sugar ( 60g ) | Fine sugar ( 40g ) |
White vinegar ( 2 drops ) | Salt ( a little ) |
How to make chiffon cake
1.Prepare all the materials
2.Put the egg whites and yolks separately in a water-free basin
3.Use a manual egg beater to stir the egg yolks and add milk and mix well
4.Then add the blended oil and mix well
5.Add 40g of fine sugar and mix well p>
6.Add salt
7.Sift in the flour and mix until set aside
8.Add white vinegar to the egg whites and beat them into a rough foam with a whisk.Add 20g of white sugar and continue beating
9.Continue beating until the sugar dissolves and add 20g more sugar
10.Continue to beat.Dissolve the sugar again and add again.Continue to beat 20g of white sugar
11. Continue beating until there is a small dot when you pick up the egg beater.了
12.Add one-third of the egg whites into the yolks
13.Stir well (do not stir in circles) and stir like stir-fry
14.Pour all the egg yolks into the egg whites and stir (stir in the same way)
15.Pour into the mold and shake it on the table several times to eliminate the bubbles
16. Preheat the oven to 170 degrees for 6 minutes, then you can put it in the oven.After entering the oven, turn to 150 degrees and bake for 60 minutes (I didn’t take a picture of the oven).Take it out after baking.Pour it out and wait for it to cool online to set the mold
Tips Shi
After pouring it into the mold, I accidentally knocked it over and almost half of it came out, so the cake was just like this and it didn't even look like an eight-inch one.
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