Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Cake flour ( 80g ) | Eggs ( 4 pcs ) |
Sugar ( 80g (20g egg yolk, 60g Gram protein) ) | Salad oil ( 35g ) |
Milk ( 35g ) | Lemon juice ( Ten drops ) |
Chiffon cake ~ easy cake recipe
1. Stir the egg yolks of four eggs + 20 grams of white sugar (just beat the egg yolks and mix with the sugar), add 35 grams of milk + 35 grams of salad oil Stir evenly, then sift in 80 grams of cake flour and stir until there are no lumps of cake flour
2.Add a few drops of lemon juice to the egg whites of four eggs (I usually squeeze ten drops from a cut lemon with my hands) and beat until it becomes fish-eye shape.Add 20 grams of sugar for the first time.(My electric egg beater is set to high speed after about 40 seconds from the beginning)
3.When the foam is fine, add sugar for the second time, 20 grams.(It takes about 40 seconds from the fish eye bubble to this state)
4.Protein arrives When the egg beater is beating, layers of lines will form and will not disappear soon (it took me about 1 minute and 40 seconds to get the foam to this state).When adding the last 20 grams of sugar.Then send it away!
5. After adding sugar for the last time and beating for 2 minutes, the egg whites will appear in this state.Finished! It can be mixed with the egg yolk flour batter that was mixed before.I usually mix one-third of the egg whites and egg yolk batter first, then mix the remaining egg whites together evenly.As for the order of pouring one-third of the egg yolk paste that was mixed first into the remaining egg whites, or directly pouring the remaining egg whites into the egg yolk paste, I have tried it and personally feel that it is not necessary.Personal habits! But when stirring, you must use the cutting and stirring techniques, which is similar to how we cook! Be sure not to draw circles, otherwise it will indeed be easy to defoam!
6. Seven or eight points are acceptable after entering the mold.Shake it vigorously on the table a few times to pop the larger bubbles in the mixed chiffon cake liquid (the top will crack slightly if it is too full and baked).Preheat the oven to 135 degrees and leave the middle and lower layers for 60 minutes.
7.After baking, the finished product also vibrated several times on the table.Drain the heat from the inside of the chiffon eggs, then place them on a rack to cool before removing them from the mold.This is a four-inch front and back.
8.This is the six-inch interior
Tips
1.The key to lemon juice.It is indeed more important.I tried whipping without adding the egg whites, but it was not stable enough and not so easy to whip! White vinegar can also be substituted.
2.After the cake is removed from the mold, it will not come out just by picking it up.The chiffon grows along the mold in the oven, so the mold does not need any auxiliary additions before baking.After cooling and demoulding, it is normal for there to be a layer of cake crust-like residue on the mold.Don’t think that you have failed to bake!
3.My oven has three baking tubes at the top and bottom of a 32-inch oven.I have equipped it with a special thermometer for the oven.It is quite important for a novice to have one! Because preheating is also very important, you will be able to complete the preheating easily!
4.This is my first time writing a recipe.If there are any deficiencies, omissions, or questions, please feel free to share them! I also hope that my recipes can give newbies like me the confidence to succeed! come on!
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