Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 3 ) | Low-gluten flour ( 50 Grams ) |
Corn starch ( 5 grams ) | Fine sugar ( 60g ) |
Pure milk ( 40g ) | Corn oil ( 35g ) |
How to make chiffon cake
1.The required materials are as shown in the picture!
2.Separate the egg whites!
3.Egg white!
4.Egg yolk, I accidentally broke one!
5.Pour the corn oil and milk into the egg yolks!
6. Start beating the egg whites and use low-fat to open the egg whites!
7. Beat until the color turns white and there are uniform and fine bubbles, then pour in one-third of sugar!
8. Beat the egg whites at high speed! Beat evenly!
9. Wait until you see the tip of the egg when you lift the egg beater, then you can add it a second time Sugar!
10. Beat until there are obvious lines as shown in the picture, then add the remaining sugar and Cornstarch!
11. Wait until the egg beater has a curved hook when you lift it as shown in the picture.Got it!
12.At this time, stir the egg yolks evenly with a manual egg beater!
13. Dry in low-gluten flour! Add the flour in three additions!
14. Stir until it is uniform as shown in the picture! Preheat the oven to 150℃ for 10 minutes!
15. Add an appropriate amount of egg white into the egg yolk and stir evenly using the up and down stirring technique!
16. After evenly adding the egg white for the second time, continue to stir evenly!
17.Finally, put the twice-mixed egg yolk into the egg white and mix thoroughly.!
18. Apply a layer of oil inside the mold!
19.Pour the mixed batter into the mold! When pouring, pour it higher and slowly! Finally, pick it up about 10 centimeters away and put the mold down to make the big bubbles disappear!
20. Put it in the oven, bake it at 150 degrees Celsius for 35 minutes!
21.Perfectly baked!
22.The internal organization is very soft! The taste is super great!
23.Cut one!
Tips
The recipe is just a reference, you have to figure it out on your own to actually make it! The oven temperature cannot be determined according to the recipe, it must be determined according to your actual situation! Beating the egg whites is very important! It doesn’t matter if you don’t have enough time or if you overdo it! Don’t over mix the egg yolks and they won’t form gluten!
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