Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Low-gluten flour ( 90g ) | Eggs ( 5 ) |
Tartar powder ( 10g ) | White sugar ( 60g ) | Salad oil ( 40g ) | Water ( 45g ) |
White vinegar ( 5 drops ) | Corn starch ( 10g ) |
How to make chiffon cake
1..Take the eggs out of the refrigerator in advance, separate the egg whites and egg yolks, and add low-gluten flour Add cornstarch and cream of tartar, mix well, sift and set aside.Add 20 grams of white sugar to the egg yolks, beat evenly, then add salad oil and water in 3-4 batches, beat until the egg yolk liquid is uniform and thick, and there is no separation of oil and water.Below is the stirred egg yolk paste.
2.
Add white vinegar to the egg whites and use a whisk to make fish-eye shapes Let it bubble for a long time, then add 20 grams of white sugar, and add the remaining 40 grams of white sugar every 1-2 minutes, in two batches, until the egg whites become stiff and foamy.
3.When the egg whites are beaten until they have curves, add sugar again and beat until stiff peaks
4. Lift the egg beater, and the egg whites on the top will stand upright in a triangle shape without bending.This is the meringue.Just whipped
5. Take out 1/3 of the egg white and mix it with the previously mixed egg yolk.Use a rubber spatula to cut and mix evenly, then pour the mixed batter into the egg whites, quickly cut and mix evenly; be careful to stir-fry the batter so that the batter will not become glutened or defoamed.
6. Immediately pour into the cake mold, put it into the middle layer of the oven, and bake at 180 degrees with upper and lower heat Bake for 40 minutes
7. Take it out and flip it upside down immediately after baking, and then remove it from the mold after cooling.
Tips
Be sure to beat the egg whites until they stand upright at the top, otherwise the baked cake will easily shrink and collapse.If you find that the egg whites are cotton-like or agglomerated, it means that they have been over-whipped, and such egg whites cannot be used again; the batter must be stirred quickly, and cannot be stirred in circles.Instead, use up and down and cutting techniques.A raised and cracked chiffon cake in the middle indicates that the oven temperature is too high, while a sunken center indicates that the temperature is too low.The power of your own oven is different, so you often need to try it once to gain experience.Try to avoid opening the oven while baking the cake.If the surface is very dark, you can cover it with tin foil, but you need to be quick when opening the door.In addition, you can also bake the chiffon at a low temperature, about 130 degrees, and bake it for 90 minutes.This will prevent the baked cake from shrinking and make it easier to succeed.Your own oven has different temperaments, so you have to master this yourself.
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