Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 2 ) | Milk ( 30g ) |
Low-gluten flour ( 45g ) | Salad oil ( 25g ) |
Powdered sugar (add egg whites) ( 28g ) | Powdered sugar (add egg yolk) ( 12g ) |
Lemon juice ( a few drops ) |
How to make basic paper cup chiffon cake
1.Prepare materials.
2. Separate the egg whites and yolks into two water-free and oil-free basins.
3. Add 12g powdered sugar to the egg yolk basin and stir evenly.
4.Add milk and salad oil and stir evenly with a manual egg beater.
5.Sift in low-gluten flour, use a scraper to cut and mix evenly.Set aside.
6.Start to beat the egg whites with an electric egg beater until coarse foam, add a few Add lemon juice and 1/3 powdered sugar and continue to beat.
7. Beat until fine foam and add 1/3 powdered sugar, continue to beat.
8. Beat until there are obvious lines, add the remaining powdered sugar, and continue to beat.
9. Beat until hard foam, that is, lift the egg beater and have a straight tip..
10. Add 1/3 of the egg whites to the egg yolk paste, quickly cut and mix evenly.
11. Add the egg yolk paste to the remaining egg whites and continue to mix quickly.
12.Put the cake batter into a piping bag and put the paper support into the mold.
13. Evenly squeeze the cake batter into the mold.
14.Preheat the oven in advance to 130 degrees for 30 minutes.(My oven temperature is too high, the oven with accurate temperature should be 160 degrees)
15.This It was baked for 15 minutes and it rose well.
16.There is no need to turn it upside down after baking, just let it cool directly.
Tips
If you don’t have a piping bag, you can also spoon it directly into the mold.
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