Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 5 ) | Low-gluten flour ( 70 Grams ) |
Corn starch ( 13 grams ) | Water ( 43 grams ) |
Corn oil ( 43 grams ) | White sugar ( 30 grams (put into egg yolk) ) |
| White sugar ( 60 grams (put into egg whites) ) | White vinegar ( A few drops ) |
How to make eight-inch chiffon cake (clear water version)
1.Prepare all the materials
2.Separate the egg yolks and egg whites into two water-free and oil-free basins
3.Add water, corn oil and sugar to the egg yolks and stir evenly
4. Mix low-gluten flour and cornstarch and sift in (sift in twice, mix well each time before sifting in the next time)
6. Add white vinegar to the egg whites and beat into a rough foam with an electric egg beater
7.Add white sugar (add white sugar in three times) and beat until stiff peaks
8. Lift the egg beater and there will be a small straight corner, which is the meringue
9.Pour one-third of the meringue into the egg yolk paste and mix well
10.Pour all the mixed egg yolk paste into the remaining meringue and mix well
11.Mixed cake batter
12. Preheat the oven to 90 degrees and lower the heat to 120 degrees.Pour the cake batter into eight inches.In the mold, use a scraper to smooth the surface, hold the mold with your hand and shake it hard a few times to knock out the big bubbles.
13.Put it into the preheated oven and heat it to 90 degrees , heat to 120 degrees, lower layer for 60 minutes
14.After baking Take it out immediately and give it a shake, then turn it upside down on a baking sheet to cool before unmoulding
15.Finished product picture
5.Mixed egg yolk paste
Small Tips
The top heat of my oven is higher than the bottom heat.The oven temperature is for reference only and should be determined according to the temperament of your own oven.
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