Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 5 ) | Low-gluten flour ( 100g ) |
Pure milk ( 60g ) | Salad oil ( 60g ) |
Powdered sugar (batter) ( 30g ) | White sugar (whipped egg whites) ( 60g ) |
How to make chiffon cake
1. Prepare materials.
2.Add powdered sugar to egg yolks.
3.Add milk and salad oil.
4. Mix well and sift in low-gluten flour.
5. Stir into a batter without dry powder particles.
6. Add 60g white sugar to the beaten egg whites in three times.
7. When the egg whites are beaten, you can stand up a chopstick.
8.Add one-third of the beaten egg whites into the batter first, and quickly mix in a cross shape , be careful not to stir in circles.The stirring speed in this step should be fast to prevent the protein from defoaming.
9. Pour the mixed batter into the mold and shake out the air bubbles in the batter.
10. Preheat the oven at 180 degrees, put the batter into the oven, and bake at 135 degrees for 50 seconds minutes (ps: The temperature of my oven is too high, so I chose 135 degrees to bake.)
11.Wait for 50 minutes...
12.Maybe the oven temperature is still too high and the surface is cracked , I still need to improve it.
13.As soon as it comes out of the oven, turn it upside down and let it cool.
14. The chiffon cake is ready.Due to the shooting angle, the color of the cake is not shown., please refer to the picture below.
15.Ready to eat cake...
16.When a small chiffon meets a big cherry...it's a perfect finish.
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