Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Cake flour ( 75g ) | Barley clear juice ( 6g ) |
Eggs ( 5 ) | For white sugar and egg yolk ( 20g ) |
Corn oil ( 40g ) | Milk ( 50g ) |
White glycoprotein Use ( 60g ) | baking powder ( a little ) |
Lemon juice ( four drops ) |
How to make eight-inch chiffon cake with clear sauce
1. Separate the egg whites and yolks, and put them into two water-free and oil-free containers.Add milk, corn oil, baking powder, and 20g of sugar, beat well with a whisk, then prepare the sugar, clear juice and cake flour for the egg white and weigh them
2. Sift the beaten egg yolk into the mixed flour and clear juice
-
3.Use a scraper to stir up and down to form a batter.At this time, you can preheat the oven first
4. Add four drops of lemon juice into the egg whites and beat with a whisk to form fish foam
5.Add sugar in three times and beat
6.Put a quarter of the beaten egg whites into the egg yolk paste, stir it up and down with a scraper and mix well
7.Then add in three times and mix into a paste
8.Pour into the mold and knock out the air bubbles
9.Put it in the bottom layer of the oven, bake the upper and lower layers at 150 degrees for 50 minutes, then take it out
10.Take it out and let it cool down before demoulding.This is the rendering after demoulding
Tips
The baking time depends on the temperament of your own oven
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
