Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Rice flour ( 100g ) | Eggs ( 5 pieces ) |
Sugar ( 60g ) | Milk/water ( 60g ) |
Oil ( 40g ) | Vinegar ( A few drops ) |
Vanilla extract ( Appropriate amount ) |
Original rice chiffon cake How to make
1.Prepare materials, egg white and egg yolk Separate
2.First make the egg yolk paste part, add oil, milk/water to the egg yolk
3.Mix well and add rice flour
4.Sifting
5.Mix well
6.Set aside for later use p>
7. Beat the egg whites until rough and add the first sugar
8.Add sugar for the second time after there are lines
9. Beat until there are lines but not disappear, add sugar for the third time
10.Just lift the egg beater and it has a hook
11.Put one third of the egg white into the egg yolk paste
12.Mix well
13.Add another third of the protein
14. Stir evenly
15.Pour the mixed batter into the remaining egg whites
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16.Mix evenly
17. Put it into the mold, shake it a few times to shake out the bubbles, and heat it up and down at 160℃ for 50 minutes
18.Turn it out of the oven and let it cool
19.Demolding and cutting
Tips
1.Big Rice flour is sticky rice flour.If you can't find sticky rice flour, you can grind it yourself with a food processor;
2.Try to use oil that does not have a strong smell, such as corn oil;
3.Milk can be replaced with water;
/>4.The equipment for beating egg whites must be water-free and oil-free;
5.When mixing egg yolks and egg whites, the first third can be mixed as you like, and the rest must be stirred or cut.Mix gently to avoid defoaming;
6.Since the temperature of each oven is different, the temperature and time during baking should be changed according to your own oven.
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