Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Low-gluten flour ( 70g ) | Corn starch ( 20 grams ) |
Eggs ( 5 ) | Xiwang Corn Germ Oil ( 40g ) |
Milk ( 50g ) | Fine sugar ( 70 grams ) |
Lemon juice ( 5 drops ) | Vanilla extract ( 3 drops ) |
Chiffon cake How to make 8-inch chiffon cake
1.All materials are weighed , sprinkle low-gluten flour and cornstarch three times, and separate the egg white protein!
2. Add lemon juice to the egg white!
3. Use an electric mixer to beat at low speed for 60 seconds and add one-third of the fine oil.Beat the sugar, use the third speed to beat for 60 seconds, then add one-third of the fine sugar and continue for 60 seconds!
4.Add half of the remaining fine sugar and stir at the third speed Play for 60 seconds! Add the remaining half of the caster sugar to the egg yolks! The finished egg white should be very delicate and the whisk head should have small upright peaks, which is very hairy!
5. Mix oil and milk, add vanilla extract and fine sugar, beat well and then add egg yolks Beat evenly and complete in 60 seconds!
6.Add low-gluten flour in three times and beat with a whisk evenly! Completed in 24 seconds!
7.Use a rubber scraper to clean the remaining powder on the four walls!
8.Take one-third of the egg white and mix it into the egg yolk paste with a cutter Mix it evenly! Then pour the cake batter into the egg whites and continue to mix evenly! Completed in 4 minutes!
9. Pour the cake batter into the mold and shake it a few times, shake it with a bamboo skewer Make a Z-shape defoaming! The cake batter in the mold should be flat and smooth!
10. Preheat the oven to 150 degrees for 10 minutes while mixing the cake batter! Set the oven temperature to 150 degrees and bake it in 40 minutes! This is what it looks like after 20 minutes of baking!
11. After baking, shake it a few times and place it on the grid or pour it in a bowl Buckle method to cool down!
12. Cool for 3 hours before demoulding!
13. You can press in with your hands to remove the mold! Turn and press along the four walls and the bottom in the same way to easily release it!
14. After finishing the decoration, the cute cake is out! The cake should be one that springs up when pressed with your hands!
15. This is the original state after being pressed down!
16.It’s very beautiful and delicious to cut into pieces that you eat!
17.This cake is really cute! You should try it!
Tips
The difficulty of the chiffon cake is how to beat the egg whites.You can refer to my method above! It must be very hard!
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