Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Low-gluten flour ( 90g ) | Eggs ( 4 ) |
Corn oil ( 45g ) | Water (or milk) ( 65 grams ) |
Salt ( 1g ) | Fine sugar ( 55g ) |
Lemon juice ( 1g ) |
How to make 8-inch chiffon cake
1.The egg whites and egg yolks are separated in a water-free and oil-free container.
2. Add corn oil to the egg yolk and stir evenly.
3.Add water (or milk) and continue to stir evenly.
4.Add 1 gram of salt.
5.Finally add a little vanilla powder (you can omit it if not available) and mix well.
6.Sift in low-gluten flour.
7.Use an egg beater to draw the character "一" or "Well" into the batter.Mix well.
8.Add one gram of lemon juice (or white vinegar) to the egg whites.
9.Use an electric egg beater to beat the egg whites at low speed until rough foam, add 1/3 fine granulated sugar.
10. Turn the egg beater to medium speed.When the egg whites are smooth, add 1/3 fine sugar, continue beating.
11. Beat the egg whites until lines appear, add the remaining fine sugar.
12. Beat the egg whites until they are in a dry state, and the whisk head has a short and Pointed head straight and not droopy.
13. Add the beaten egg whites to the egg yolk paste in three batches and stir with a spatula.
14. Stir evenly each time before adding the next amount of protein paste.
15. Pour the mixed cake batter into the 8-inch chiffon mold, and then Shake a few times to release bubbles.
16.Put the preheated oven into the middle and lower layers, heat up and down to 150 degrees, and bake for about 60 minutes.
17. After baking, drop the mold 2 times from 20 cm (to prevent If the cake shrinks and collapses), immediately invert it onto a wire rack and let cool.
18.After it is completely cooled, it can be demoulded.
19.The color of the baked chiffon is particularly beautiful.
20.The cut tissue is fluffy and soft.
21.Exceptionally flexible.
22.Let’s eat.
Tips
1.Tips for beating egg whites: Keep the mixing head perpendicular to the work surface of the egg beater, and stir in a large circle.The best state is when the mixing head hits the side wall of the mixing bowl and makes a clicking sound.There is no space between the mixing bowl and the mixing head.Leave a gap, and the best speed is 2 clockwise turns per second, with occasional intervals of 1-2 counterclockwise turns, and rotate the mixing bowl evenly with your left hand from time to time.This technique is because if the mixing head is not attached to the bowl, the meringue that cannot be beaten around will easily cause defoaming when it comes into contact with the foamed meringue in the center.
2.When mixing the batter, be sure to stir or cut it.Do not stir, otherwise it will easily defoam.
3.The baking time and temperature are adjusted according to the actual conditions of each oven.Before baking, insert a toothpick into the cake to check whether it is cooked.If the toothpick inserted does not stick to the batter when it comes out, it means it is cooked..
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