Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 5 ) | Low-gluten flour ( 90g ) |
Pure milk ( 50g ) | Fine sugar (egg egg white) ( 50g ) |
Fine sugar (egg yolk) ( 30g ) | Salad oil ( 50ml ) |
Lemon juice/vinegar ( 5 drops ) |
How to make chiffon cake
1.Prepare materials
2.Separate egg yolk and protein for later use (no oil and no water)
3.Protein
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4.Crudely foam the egg whites with an electric egg beater
5. Beat 1/3 of the egg whites (50g in total) at medium-high speed until smooth, then beat again 1/3 until fine texture.You can add a few drops of lemon juice.
6. Add the remaining meringue and beat until stiff peaks are formed, and the meringue is hung with a whisk The upper corners are sharp and will not fall off
7.Short and upright is enough
8. Add 30g fine sugar to the egg yolk paste and beat with a manual egg beater until the color becomes lighter.Then add oil and milk while stirring and mix well
9.Sift in low-gluten flour
10.Mix evenly, pay attention to the technique and do not defoaming
11.Add 1/3 of the meringue to the egg yolk paste and mix evenly, then add 1/3 and mix evenly
12.Pour the mixed egg yolk and protein paste into the remaining meringue, and mix evenly
13.Pour into the mold and shake it a few times
14.Put in the oven preheated for about ten minutes
15.170 degrees, bake up and down for 40 minutes.(Adjust according to the temperament of your own oven)
16. Take it out and turn it upside down immediately and let it cool
17.Molding
18.Cut, taste
Tips
Pay attention to the mixing technique.Lemon juice can be added to egg whites or egg yolks to have different flavors
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