Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Cake flour ( 75g ) | Corn starch ( 20 Grams ) |
Red yeast rice flour ( 8 grams ) | Eggs ( 5 ) |
Corn oil ( 45g ) | Water or milk ( 45g ) |
Sugar ( 90g (30g egg yolk) ) | Lemon juice or White vinegar ( A few drops ) |
How to make 8-inch chiffon cake
1.Separate the egg whites and egg yolks, add 30 grams of sugar to the egg yolks, and stir evenly.
2. Stir the egg yolks evenly into the oil and water, and stir evenly again.
3. Sift in the low-gluten flour and cornstarch, and mix thoroughly with the egg yolk paste Evenly.Be sure to stir up and down, do not stir in circles to prevent the batter from becoming glutenous.
4. Mix well and add red yeast rice flour, or leave it out.
5. Stir the egg yolk paste evenly.
6. Add a few drops of white vinegar or lemon juice to the egg white.I put lemon.For the juice, use a whisk to beat the egg whites until they become stiff peaks.Pull out the whisk to form a small triangle shape.
7.Put 1/3 of the egg white into the egg yolk paste and mix evenly.
8. Stir the egg yolk paste evenly.
9. Pour the evenly mixed egg yolk paste into the remaining egg whites.
10. Stir the cake batter evenly, pour it into an 8-inch round film, and shake it twice down, shaking out big bubbles.
11. Preheat the oven to 180 degrees for 5 minutes, put the cake mold in, and turn the heat up and down Bake at 160 degrees for 50 minutes.
12.This is what it looks like after baking for 40 minutes
14.The cake embryo after removing the film is perfect! The taste is very delicate.
15.Birthday cake made with this embryo
13.Reverse immediately after coming out of the oven
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