Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 5 ) | Corn oil ( 30g ) |
Milk ( 50g ) | White sugar (egg yolk) ( 15g ) | Low-gluten flour ( 90g ) | White sugar (egg egg white) ( 45g ) |
White vinegar ( 2 drops ) | Salt ( appropriate amount ) |
How to make original chiffon cake cups
1. Prepare all the materials, put the egg yolk, Separate the protein in an oil-free and water-free vessel
2.Put milk, corn oil, Add the white sugar to the egg yolks and stir evenly
3.Sift the low-gluten flour and add the egg yolk.Stir quickly until there are no lumps
4. Stir the egg yolk paste evenly and set aside for later use
5.Add appropriate amount of salt and white vinegar to the protein
7. When it is thick, add another 15g of white sugar and continue to beat
8.When it becomes thick and swollen, add the last 15g of white sugar and continue to beat
9. When the egg whites are beaten to dry foam (also called hard foam), you must see that when the egg beater is lifted, the egg whites are beaten.A good egg white should have a strong small triangle standing upright.If the small triangle is still hunched over the waist, it can only be said that it is not enough, and you have to continue beating;
10.Add the egg whites in three batches, take out one-third of the egg whites and quickly chop and mix evenly
11.Continue to add one third of the protein
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12.Finally, the cake batter that is evenly mixed will be light yellow and thick
13.Preheat the oven to 130 degrees for 10 minutes
14.Pour the cake batter into the cup and shake it gently a few times to pop out the air bubbles
15.Bake at 130 degrees for 35 minutes (the oven temperature is adjusted according to the temperament of your own oven)
16.It has been sent to this height in 20 minutes
17. is out
18.The color is golden
19.Original chiffon cake cup
20.Finished product picture
6.Use a whisk to beat the egg whites until foamy and then add 15g white sugar
1.It is best to use iced eggs, followed by fresh eggs, and old eggs cannot be used.This is because the whites and yolks of iced eggs separate more easily than fresh eggs.2.When separating eggs, the egg whites should not be mixed with egg yolk, and the equipment for whipping the egg whites should also be clean and free of grease.3.The method of beating egg whites should be slow first and then fast, so that the egg whites can be easily beaten and the volume of the egg whites will be larger.4.The oven temperature is adjusted according to the temperament of your own oven.
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