Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Low-gluten flour ( 50g ) | Fine granulated sugar ( 50g ) |
Corn oil ( 25g ) | Fresh milk ( 25g ) |
Eggs ( 3 ) | Lemon juice ( 5 drops ) |
Salt ( 1g ) |
How to make chiffon cake
1.Isolated protein yolk.Beat the corn oil, fresh milk, part of the sugar and egg yolks, then sift in the flour and mix evenly.
2. Add a few drops of lemon juice to the egg white.Beat the egg whites on low speed for one minute.Add 1/3 of the sugar and continue to beat the egg whites on medium speed for one minute.Add 1/3 of the sugar and beat on medium for one minute.Finally add all the sugar and beat for one minute.
3. Use cutting and stirring methods to mix until the protein and batter are completely integrated.Pour the cake batter into the mold and tap it gently from top to bottom several times to remove air bubbles.Turn the heat up and down to 140 degrees and bake the bottom layer for 40 minutes.
4. After baking, take it out and immediately smash it twice, and place it upside down on the grill.Remove from the mold after 3 hours.
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