Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Low-gluten flour ( 45g ) | Eggs ( 4 ) |
Milk ( 30g ) | White sugar (put in egg whites) ( 30g ) |
White sugar (put in egg yolk) ( 20g ) | Baking powder ( 1g ) |
Salad oil ( 30g ) |
How to make 6-inch chiffon cake
1.Prepare materials
2.Separate the yolk and egg white
3.Add appropriate amount of sugar to the protein
4.Use an electric whisk to beat until stiff peaks can be drawn into peaks
5.Add sugar to egg yolks
6.Mix the egg yolks with sugar evenly
7.Add salad oil and stir evenly p>
8.Add milk and stir evenly
9.Sift in the flour
10.Mix evenly
11.Add the beaten protein p>
12.Stir evenly
13.Pour into a 6-inch cake mold
14.Put in the oven, preheat 190 degrees and 170 degrees and bake for about 30 minutes
15.Time is up and the cake is baked
16. Turn the cake upside down and remove the film after cooling
17.The cake can be peeled off Eat it directly or use it to make decorated cakes
Small Tips
Be sure to wait until it cools down before peeling off the mold.I was too impatient so I peeled off the mold while it was still hot, so it didn’t look good when it was peeled off, but it didn’t have any bad effects if I just mounted it directly.
The oven temperature depends on your home
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