Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Low-gluten flour ( 120 ) | Eggs ( Five ) |
Milk ( 80 ) | White sugar ( 100 ) |
Olive oil ( 70 ) | Baking powder ( 6 ) |
How to make chiffon cake
1.Weigh and prepare the ingredients, the egg yolks and egg whites must be separated (and start preheating the oven to 160°C)
2.Mix egg yolks and 30 grams of white sugar and beat well
3.Pour in the olive oil and continue to disperse
4.Mix low-gluten flour and baking powder and stir slightly
6.Use a spatula to stir the egg yolk and flour into a paste
7.Change the whisk head to beat the egg whites.Pour 70 grams of white sugar into the egg whites in three batches and beat continuously until it becomes a paste.When you lift the whisk, there will be an upright sharp corner
8.Pour the beaten egg white into the beaten egg yolk paste three times and use a spatula to stir from the bottom
9.Pour the mixed cake liquid into the mold
10.Pick up the mold and gently drop it on the countertop a few times to pop the big bubbles
11.Place in the preheated oven on the second to last rack and bake for about 50 minutes
12.Prick deeply with a toothpick to remove any sticky matter
13.Cool for a while (the cracking may be caused by excessive heat, just keep it at 160℃, I will increase it to 200℃ when baking)
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14.The inverted mold is completely cool)
5.Pour into a sieve and sift in the beaten egg yolk
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