Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 4 ) | Fine sugar ( 30g (for egg yolks) ) |
Fine granulated sugar ( 72 grams ( for egg white) ) | Low-gluten flour ( 120g ) |
Baking powder ( 5 grams ) | Milk ( 78g ) |
Corn oil ( 78 grams ) |
How to make 8-inch chiffon cake
1. Prepare the ingredients, preheat the oven and set the upper and lower plates to 160 degrees.
2. Beat the egg yolks, add fine sugar, corn oil, and milk in sequence! (Also add another ingredient after mixing)
3. Mix the baking powder into the flour in advance, then sift the flour into the egg yolk paste, stir evenly, but over-mixing.This will cause the flour to become glutinous and affect the taste! Set aside the prepared egg yolk lake and set aside! (Forgot to take a photo of this??)
4. Beat the egg whites and add fine sugar in three batches , this is whipped egg white!
5. First take one third of the beaten egg whites and put it into the egg yolk paste Stir up and down to mix evenly!
6. After mixing evenly, pour all the egg yolk paste into the beaten egg whites , stir up and down and mix evenly! Finally, pour it into the mold and shake it hard twice to knock out the big bubbles!
7.Put the mold into the preheated oven for fifty minutes.Got it! You can also wait until the cake is puffed up and colored, and then lower the temperature to 140-150 degrees, so that the cake will not crack due to excessive temperature! You can set the temperature according to your own oven!
8.When the time is up, take it out immediately and place it upside down on the grill.After it cools down, remove from the mold! Now the chiffon cake is ready! ??
Tips
When beating egg whites, add sugar for the first time until fish-eye bubbles appear, add sugar for the second time and beat until slightly thicker, add sugar for the third time until it becomes thread-like, 10 million Don't over-whip it, otherwise the chiffon cake will fail!Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
