Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Low-gluten flour ( 85g ) | Fine sugar (egg yolk) ( 30g ) |
Fine sugar (egg egg white) ( 60g ) | Vegetable oil or butter ( 40g ) |
Milk or water ( 40g ) | Eggs ( 4 ) |
| White vinegar ( A few drops ) |
How to make 6-inch chiffon cakes (two)
1. Add 30g of fine sugar to the egg yolk and stir evenly by pressing (the more you stir, the more scattered the egg yolk will be)
2. After stirring evenly, add 40g vegetable oil and stir evenly in a circular motion
3.Add 40g water (milk) and stir evenly in a circular motion
4. Sieve 85g of low-gluten flour and add it to the egg yolk paste and stir until there are no dry powder particles
5.Set the prepared egg yolk paste aside and beat the egg whites
6. Beat the egg white at low speed and when you see fish-eye bubbles, add one-third of the fine sugar, then Whisk at high speed (pictured)
7.Add fine sugar for the second time Whisk at high speed
8.Pour all the remaining fine sugar into the egg white paste Medium, beat for a few times, add a few drops of white vinegar, and then beat at high speed (white vinegar is added because it makes it easier to beat the egg whites into dryness)
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9. Just wait until there is a small hook when you lift the egg beater.At this time, preheat the oven and heat it up and down to 170 degrees
11. Stir evenly, then add the remaining egg white paste and stir evenly
12. Pour the prepared cake batter into the live bottom mold and shake it a few times ( Shake out the bubbles) and then bake in the preheated oven for 30 minutes
13.After taking out the oven, turn it upside down immediately to prevent the cake from collapsing
14.Take off the film after it is no longer hot and you can eat✌✌
10.Add the whipped protein paste into the egg yolk paste in batches, and stir evenly
Tips
1.Separate egg yolks and egg whites into different containers.The container for egg yolks needs to be larger.The egg yolk basin I use is 24cm, and the egg white basin is 24cm.20cm.The container containing egg whites must be oil-free and water-free.Impurities will affect the egg whites and even make them impossible to whip.
2.Pour the cake batter into the mold to about 70% full, because the cake will expand when baked.If it is poured too much After the cake is baked, it cannot be turned upside down
3.If you are not sure whether the cake is baked, you can use a chopstick to poke the cake.If the cake sticks to the chopsticks, it means it is not baked yet and needs to be baked for about five minutes., the cake is not sticky when you take it out with chopsticks, it means it is cooked and can be taken out and turned upside down
4.The specific time and temperature are adjusted according to your own oven
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