Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 4 ) | Fine sugar ( 72g (for egg whites) ) |
Fine sugar ( 30g ( For egg yolk) ) | Vegetable oil ( 78g ) |
Low-gluten flour ( 120g ) | |
Baking powder ( 5 grams ) |
How to make chiffon cake
1.Prepare ingredients
2.Weigh according to proportion
3. Separate the egg yolks and egg whites into two clean basins that are oil-free and water-free
5. Stir evenly before adding oil
6.Add milk and stir evenly
7. Sift in the weighed flour and baking powder, Mix well until it becomes lumpy and set it aside for later use
8.Preheat the oven, top and bottom heat 160 Cook for 10 minutes
9. Use an electric egg beater to beat the egg whites until they are thick, then add 1/3 of caster sugar.
10.Continue to beat and add 1/3 of the fine sugar again
11. Beat the egg whites until the egg whites can pull out straight sharp corners after lifting the egg beater
12.Weigh 1/3 of the egg whites into the egg yolk basin, stir evenly, up and down, do not draw circles
13.Take 1/3 and continue with the previous step
14.Pour the evenly mixed batter into the remaining egg whites
15.Fold again and evenly form the batter
16.Pour the batter into the mold and vibrate the mold a few times to knock out the air bubbles inside
17.Put the mold into the preheated oven and heat it up and down at 160 degrees for 40 minutes
4.Add sugar to the egg yolks and stir evenly with a manual whisk
Tips
The basin must be free of oil and water and kept clean.There should be no trace of egg yolk in the egg white to prevent the egg white from being difficult to beat.If you don’t like sugar, you can replace the sugar with xylitol.
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