Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 3 ) | Milk ( 40g ) |
Salad oil ( 30g ) | Low-gluten flour ( 60g ) |
Fine sugar ( 30g ) | Dried cranberries ( 50g ) |
Lemon juice ( 3 drops ) |
Cranberry How to make cranberry chiffon cake
1.Weigh all ingredients.Separate the egg whites and yolks, and make sure the bowl containing the egg whites is water-free and oil-free.
2.Add salad oil to egg yolk, add milk and stir well, then add and sift Mix the low-gluten flour into a grain-free batter.Do not over-mix to avoid gluten.
3. Add a few drops of lemon juice to the egg whites, add fine sugar in three times, and beat Forms dry foaming.Lift the egg beater to pull out a short, upright sharp corner.
4.Put 1/3 of the egg whites into the egg yolk paste and stir with a rubber spatula.Stir evenly without making circles.After stirring evenly, pour the egg yolk paste into the egg whites and stir evenly until fully mixed.
5.Add dried cranberries, stir, and pour the mixed egg paste Put it into the mold, shake it on the table to knock out the big bubbles, and bake in a preheated oven at 130 degrees for about 50 minutes
6.After baking, take it out of the oven and knock it down from a high place, place it upside down on the baking grid, and then remove it from the mold after cooling.
7.Delicious cranberry chiffon cake
Tips
The container for whipping egg whites must be filled with water No oil, and no egg yolk.
When mixing the batter, use the stirring technique and do not make circles.Drawing circles will cause defoaming.
The baked cake should be turned upside down immediately, otherwise it will collapse.
When mixing, do not add all the egg whites at once, as this will make it difficult to mix evenly and defoaming
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