Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Low-gluten flour ( 50g ) | Milk ( 35 Grams ) |
Sugar ( 15 grams (in egg yolk) ) | Eggs ( 2 ) |
Corn oil ( 30g ) | Sugar ( 25 grams (in egg whites) ) |
Baking powder ( a little ) | Cream of tartar ( a little ) |
6 How to make 6-inch chiffon cake
1.Egg yolk Separate the egg whites and put them in water-free and oil-free basins
2.Add sugar to the egg yolks , oil and milk, stir evenly with a hand whisk
3.Sift in the flour and soak it Beat the flour and mix well
4. Beat the egg whites with a little cream of tartar with an electric whisk until Add sugar to the big fish eye bubble shape and beat (add sugar twice, add 1/2 once)
5.When the beat is half liquid, add the other half of the sugar and continue beating
6. Beat the egg whites until Dry foam, lift the egg head foam into an upright sharp corner
7. Fill half of the egg whites Fold the egg yolk paste up and down evenly
8. Stir well and pour it all into the egg white basin.Medium, stir evenly up and down quickly, without making circles
9.Pour into the mold, Smooth the surface and shake it twice
10.Preheat the oven to 150 degrees and bake on the lower shelf 45 minutes, turn upside down immediately after baking
11.Remove the mold after cooling
Tips
Be sure to beat the egg whites Beat until dry foam, otherwise the baked cake will not rise.Remove from mold after cooling and do not stick
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