Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 8 ) | Sugar ( 160g ) |
Corn oil ( 80g ) | Milk (water) ( 100g ) |
Low-gluten flour ( 160g ) |
How to make 10-inch chiffon cake
1.Separate the yolk and white from the eggs and put them into a basin that is oil-free and water-free.
2.Add corn oil, milk, and 60 grams of sugar to egg yolks and mix well
3.Mix well
4. Sift in half of the low-gluten flour and mix it quickly up and down, then sift the other half and mix evenly.
5. Mix well and set aside.Preheat the oven at 160℃ for 10 minutes.
6. Beat the egg whites to a rough foam state and add one-third of the remaining 100 grams of sugar.
7. When the protein becomes fine, add the remaining half of the sugar and continue.Beat again
8.The last sugar is added
10. Add one-third of the egg whites to the egg yolks and mix quickly up and down.
11.Pour the mixed cake batter into the remaining egg whites, and mix uniform.
12.This is after mixing evenly.You cannot mix in circles, up and down, like When cooking, drawing circles will defoaming.
13.Pour into a 10-inch mold
15. Take it out of the oven and knock it down twice to remove the heat
16. Turn upside down on the grill to cool and release from the mold.
17.Perfect demoulding
9.Then it will be in the state of a small pointed hook
14.Shock it twice to remove any big bubbles.Put in the oven at 160℃ for 60 minutes.
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