Health benefits
Eggs: Protect eyes and improve eyesight
Cocoa powder: Fight and prevent cancer
Ingredients
Eggs ( 5 ) | |
Corn Oil ( 40g ) | Cocoa powder ( 5g ) |
White sugar (egg white) ( 70g ) div> | White sugar (egg yolk) ( 20g ) |
Water ( 50 grams ) | Corn starch ( 10g ) |
Lemon juice ( a few drops ) |
How to make two-color chiffon cake
1. Prepare the required ingredients
2. Separate the yolks and egg whites of the five eggs and place them in two In the basin without water.
3. Add 20 grams of white sugar to the egg yolks and beat evenly with a whisk.
4.Add 40 grams of corn oil and beat evenly.
5.Add 50 grams of water and beat evenly.
6.Sift in 80 grams of low-gluten flour.
7. Beat evenly.
8. Add 10 grams of corn starch and beat evenly until the egg yolk liquid is completed.
9. Separate part of the egg yolk liquid and add 5 grams of cocoa powder.
10.Use a rubber spatula to turn up and down and mix well.
11. Set aside.
12. Add 70 grams of white sugar to the egg whites in three additions.
13.Put in one-third of the sugar for the first time.
14.Put one third in.
15. Whip.
16.Continue to beat.
17. Add 10 grams of corn starch and beat.
18. Add the egg whites to the egg yolk liquid in two batches and mix well.
19. Use a spoon to alternate between the yellow egg liquid and the egg liquid with cocoa powder.Spoon into the center of the cake pan.
20.Disperse freely.
21.Use a toothpick to make a few cuts from the center to the surrounding sides.
22.Preheat the microwave oven for 10 minutes in advance, and heat it up and down to 140 degrees.
23.Put it in the oven and bake for 50 minutes.After 40 minutes, adjust to 150 degrees.
24.Success.
25.Soft and delicious!
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
