Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 3 ) | Whole egg liquid ( 1 ) |
Salt ( 5g ) | Sugar ( 40g ) |
Low-gluten flour ( 40g ) | Corn oil ( 10g ) |
Sesame ( Appropriate amount ) | Paper cups ( 10 pieces ) |
How to make chiffon cake (cup version)
1. Beat 4 eggs in a bowl, egg whites Separate egg yolks.
2.Put 5g of salt and 40g of sugar into the egg whites.
3. Beat the egg yolks with a whisk.
4. Sift the flour into the egg yolk liquid, and add 10g corn oil at the same time.Blend until smooth.
5. Beat the egg whites with an electric mixer until they are peaky, but not flowing.spare.
6.First take one-third of the protein and make it like a stir-fry, stir it up and down , completely blend the egg whites into the egg yolk liquid.
7. Pour all the egg yolk mixed in step 6 into the remaining In the egg whites, stir evenly in the same way.
8.Put it into a piping bag and squeeze it into paper cups one by one, each cup The egg batter inside should be 60% full, leaving enough space for the bread to rise.Shake evenly to remove air bubbles.
9.Sprinkle black sesame seeds for decoration.
10. Preheat the oven for 10 minutes.
11.Put everything into the tray and put it into the middle rack of the oven.
12.Set the temperature to 160 degrees and the time to 30 minutes.
13.When the time is up, take it out, let it cool, and eat immediately.
Tips
When adding the beaten egg whites to the egg yolk paste, stir it up and down to make it look like a stir-fry.Do not stir randomly.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
