Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Cake mix ( ) | Eggs ( ) |
Olive oil ( ) | Sugar ( ) |
Milk ( ) |
How to make six-inch chiffon cake
1.Prepare materials
2.Milk 35g
3.Olive oil 30g
4.50g flour
5.I forgot to take a photo of the separated egg white and egg yolk.Add sugar to the separated egg yolk 15.Add milk and oil and mix well
6. Stirred egg yolk
7.Screen Add flour
8.Stir the sifted flour evenly
9.Put a little vinegar into the egg white and add two or three drops of vinegar and then add 25g of sugar
10.Use the egg beater to make fish eye bubbles and add 25g of sugar again
11.Beat straight and the egg whites will not drip when you lift the whisk.
12.Put the beaten egg white into the egg yolk three times
13. Stir up and down
14.Pour into grinder Lightly shake the tool to remove air bubbles
15. Preheat the oven for five minutes and then set the upper and lower settings to 150 degrees.45 minutes
16. Take it out immediately after 45 minutes.Do not buckle directly.Put two pieces underneath.Let the bowl hang upside down so that it will not shrink back
17.After natural cooling Just push it gently to release the chiffon cake.
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