Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Low-gluten flour ( 50～80g ) | Eggs ( 3 pieces ) |
White sugar (egg egg white) ( 30g ) | White sugar (egg yolk) ( 15g ) |
Baking powder ( 1.25g ) | Edible vegetable oil ( 35g ) |
Milk ( 35g ) | Salt ( 1.25g ) |
Milk (spare) ( 10g ) |
How to make 6-inch soft chiffon cake
1.Prepare materials
2.Separate egg protein and yolk
3.Start to beat the egg whites.Use an electric egg beater (two heads are best) to beat as shown below, add 10g of sugar and continue beating
4. Beat until the picture below, add 10g of sugar for the second time and continue beating
6. Until there is a sharp point when pulling as shown below When the corners are not easy to fall to both sides, you can no longer beat and start making egg yolks
7.Use a manual egg beater to stir 3 egg yolks, and start adding other things
8.Add 35g oil
9.Add 35g milk p>
10.Stir evenly
11.Continue to add 60g of low-gluten flour (it depends on each person's taste, if you like it more delicate, add less, if you like more, the texture will be rougher, but larger), Add 1.25g of salt and baking powder
12. Mix the egg whites and egg yolks together, It should be noted here that it doesn’t matter who pours in the two, but it cannot be poured in at once.Personally, I first pour 1/3 of the egg white into the egg yolk and mix well, then pour in the whole mixture and mix.
14.Finished Picture
5. Beat it like the picture below, lift it with the whisk head, if the tip cannot stand up, it is wet, continue Beat until dry
13.Pour into the mold and shake the mold.Preheat the oven to 180 degrees for 5 minutes.Then put it in the oven and rotate 130 degrees.Bake it up and down for an hour.It is best to place it in the middle and lower layers of the oven.
Tips
1.Beat egg whites for up to 12 minutes (double head)
2.The dryness and thinness of the egg yolk paste does not affect the shape, but whether it is uniform or not affects the shape.Therefore, stir quickly and vigorously until it is even and smooth.If it cannot be done, add 10g of milk immediately.Pour in and adjust to the standard state
3.When mixing the two pastes, do not stir in circles to avoid defoaming.Use a rubber knife to mix from the bottom up.And do not mix them all at once.Look at the egg yolk-free silk and the protein silk is even..
4.Judgment of cake maturity:
1) The top of the cake is lowered slightly higher than the mold by about 1cn
2) When you smell the aroma, bake for 10 minutes
5.Remember to invert it completely.Let it cool before removing it from the mold.Try to be careful and move slowly, otherwise it will easily collapse.
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