Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 2 ) | White sugar (egg yolk) ( 10g ) |
Honey ( 15g ) | Corn oil ( 25g ) |
Milk ( 35g ) | Low-gluten flour ( 50g ) |
White sugar (egg white) ( 30g ) |
How to make chiffon cake (6 inches)
1. Prepare all materials.
2.Put the egg yolks and egg whites into two oil-free and water-free basins.inside.
3.Put 10 grams of white sugar into the egg yolks.
4. Stir evenly with a manual egg beater.
5.Put 15 grams of honey, 25 grams of corn oil, and 35 grams of milk Fold into egg yolks.
6. Stir evenly with a whisk.
7. Sift 50 grams of low-gluten flour into the egg yolk liquid.
8. Use a whisk to stir in one direction until there is no dry powder.Very fine batter.
9. Add 30 grams of white sugar to the egg whites in three portions, the first time Add one-third of the sugar to the egg whites.
10.Use an electric egg beater to beat into fish eyes, add the second time sugar.
11. Add sugar for the third time and continue to beat.
12. Beat the egg white until it becomes stiff and foamy, lift the egg beater and use the tip The corners do not retract.
13.Put the egg white into the egg yolk batter in three times.
14.Use a spatula to stir up and down to mix the egg white and egg yolk evenly.
15. Apply a layer of cooking oil to the bottom of the cake mold.
16. Pour the egg batter into the mold and shake it a few times to remove the big bubbles Shocked out.
17.Put it in the oven at 140 degrees for 40 minutes, take it out from a height of 15 cm Press it vertically downward to release the heat, and then place it on the baking grid to prevent the cake from shrinking.
18.Use the demoulding knife to go around the mold.
19.A 6-inch chiffon cake is ready.
Tips
The demoulding method I have seen (share it with you):
1.After the butter is heated and melted into a liquid state, dip a brush in butter and brush it on the inner wall of the mold (or directly apply softened butter on the inner wall of the mold with your hands) on the inner wall of the mold).
2.Sprinkle some dry flour into the buttered mold.
3.Gently shake the mold to make the flour evenly stick to the inner wall of the mold.
4.Pour out the excess flour and the mold is ready.
The anti-sticking effects of anti-sticking methods are arranged from good to bad as follows: apply butter + sprinkle with flour > apply only butter > only apply vegetable oil.
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