Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 3 ) | White sugar ( 60g ) |
Corn oil ( 30g ) | Milk or water ( 35g ) |
Lemon juice ( a few drops ) | Low-gluten flour ( 50g ) |
How to make six-inch chiffon cake
1. Separate the egg yolks and egg whites cleanly and place them in dry, oil-free and water-free utensils!
2.Put 20 grams of sugar, 30 grams of corn oil, and 35 grams of milk into the egg yolks Or clear water!
3. Stir evenly and sift in the cake flour!
4. Stir well and set aside!
5.Start beating the egg whites!
6.Use an electric egg beater to beat at high speed until it reaches a fish-eye shape.Beat one-third of the sugar with a few drops of lemon juice until thick and foamy, then add one-third of the sugar!
7. When the foam is fine, add the last third of the sugar and continue to beat at medium speed.!
8. Beat until dry foam, lift the egg beater to have upright sharp corners., send it to completion!
9.Put one-third of the egg white into the egg yolk paste and mix evenly! (At this time, you can preheat the oven to 130 degrees for 5 minutes in advance)
10.Fall again Stir in the remaining egg whites and mix evenly!
11.Pour into a six-inch live-bottom mold to knock out air bubbles, and bake at 120 degrees for 50 minutes !
12. Take it out of the oven and let it cool on an inverted wire rack before taking off the film!
Tips
Each oven has a different temperature and temperature, and the temperature and time can be adjusted flexibly.In the last few minutes, you can insert a toothpick to see if it is cooked.Do not open the lid halfway.Mix the egg yolk paste and egg whites like stir-fry, and do not make circles to avoid defoaming!
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