Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Low-gluten flour ( 80g ) | Corn starch ( 15 grams ) |
Milk or water ( 40 grams ) | Oil ( 40 grams ) |
Eggs ( 5 ) | Baking powder ( 8 grams ) |
White sugar ( 80 grams ) |
How to make chiffon cake
1.Prepare first The required raw materials
2.Sift the low-gluten flour three times and add the egg yolk
3.Add sugar, water, baking powder and stir evenly
4. Beat egg whites, sugar and baking powder with a whisk
5.Use high speed to whip
6. Just whip it until it reaches the peak.
7.Then take a little egg white and yolk and mix evenly
8.Pour back into the remaining egg whites and mix well
9.The stirring method is the same as stir-frying, turn it up from the bottom and work quickly
10.Then pour into the mold
11.Preheat the oven to 165℃ for ten minutes
12. Bake at 165℃ for 50 minutes
13.This is what it looks like after baking for twenty minutes
15.Cool upside down for one hour
16.Then you can demould.First, slowly tear off the edge with your hands, and then push back the bottom of the mold to demould
17.It is very high, very soft and delicious
18.Perfect
14.After baking, take it out and shake it so that it will not shrink
Being egg whites is the key to making a good cake.It must be whipped until it can lift a small sharp corner to be considered completely beaten
When mixing egg yolk paste and egg whites, the speed must be fast., use stir-frying method to stir evenly
It takes an hour to invert and cool, 40 minutes is fine.Don’t be impatient.Take your time when unmolding, so as to make a perfect chiffon
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