Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Low-gluten flour ( 80g ) | White sugar (put egg yolk) ( 30g ) |
White sugar (with egg whites) ( 60g ) | Eggs ( 5 ) |
Vegetable oil ( 40g ) | Milk ( 50g ) |
1. Prepare and weigh all the materials, and take two clean, oil-free and water-free basins! Separate the egg whites from the yolks!
2. Beat the egg yolks with a manual egg beater and add 30g of sugar.Mix well with milk and add vegetable oil! (Be sure to add sugar and milk first, because if you add vegetable oil first, it will be difficult for the sugar to melt!)
3.Sift the low-gluten flour into the egg yolk liquid!
4. Stir evenly (do not over-stir to avoid tendons, and be gentle )
5. When the egg whites are beaten with an electric whisk until there are many bubbles , add sugar in three times! Don’t join just once!
6.Finally add all the white sugar and continue to beat until hard foam, ( When you lift the egg beater, the egg whites that can be brought out are in the shape of upright peaks, and the egg whites are beaten well)
7.Put 1/3 of the egg white into the egg yolk liquid and stir evenly!
8.Pour all the egg yolk liquid into the egg white liquid and mix evenly!
9. Pour into the square mold and place it in the oven before placing the cake.Shake it gently a few times to pop out the bubbles! Then bake in the preheated oven! , preheat the oven to 140 degrees, heat up and down, middle layer! Bake for about 50 minutes, each oven temperature is different! You must pay attention to the heat! The heat is the key to keeping the chiffon cake from cracking or collapsing!
10. Take it out immediately after baking and shake it a few times!
11.After a few shocks, it immediately fell onto the grill! Unmold after cooling!
12.Remove the mold after cooling!
13.Finished product
14.Finished product
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
