Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Low-gluten flour ( 50g ) | Eggs ( 2 ) |
White sugar (put egg yolk) ( 15g ) | Powdered sugar (with egg whites) ( 25g ) |
Corn oil ( 30g ) | |
Cream of tartar, baking powder ( a little ) |
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1.Prepare the ingredients and weigh them
2.Prepare two large basins, separate egg whites and egg yolks, and ensure that the basin containing egg whites is water-free and oil-free
3.Add sugar, milk and corn oil to the egg yolks and stir evenly
4. Sift in the low-gluten flour and baking powder, and stir it up and down.Do not make circles to avoid gluten in the flour
5.Add egg whites to cream of tartar
6.Use an electric whisk to beat until fish-eye foam forms.Add 1/3 of the powdered sugar and continue beating.I used a food processor to grind the sugar into powdered sugar.I feel it is easier to whip the egg whites
7.Keep beating for another two or three minutes and fine lines will appear, then add 1/3 powdered sugar
8.Continue beating for three to four minutes, and finally add the remaining 1/3 of the powdered sugar.Beat until hard peaks appear, then lift the whisk and form an upright peak
9.Take 1/3 of the beaten egg whites and add it to the batter
10. Stir evenly, be careful not to make circles, and stir up and down like stir-fry
11. Mix well and then add the remaining egg whites.Continue to mix evenly.At this time, preheat the oven to 160℃
12. Pour the mixed batter into the six-inch cake mold and press firmly Use the tip a few times to shake out the bubbles.If there are still a lot of bubbles, use a toothpick to draw out the bubbles in a Z-shape.
13.Put it into the lower shelf of the oven and bake at 160℃ for 45 minutes.Please pay attention during the last ten minutes to avoid overbaking
14. It’s out of the oven, it doesn’t collapse or crack, and the color is just right.Take it out and let it fall vertically about 10cm high
16.A beautiful picture, the girl can’t wait to eat it! If you want to eat, come quickly!
15.Invert immediately, let cool naturally and then unmold
Tips
When making chiffon cake, beating egg whites is the key.When putting it on the plate, it must be water-free and oil-free.I didn’t beat it well last time, so it collapsed when baked.Also, when mixing the batter, you must be careful not to over-mix it in circles to avoid defoaming.Muscles.
If you don’t have cream of tartar, you can use lemon juice or white vinegar instead.
The oven temperature is adjusted according to the temperament of your own oven.Mine has a relatively low temperature, and I only found out after trying it several times.
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