Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Low-gluten flour ( 50g ) | Eggs ( 2 ) |
Sugar (egg yolk) ( 15g span> ) | Water ( 25-30 grams ) |
Sugar (protein) ( 20g ) |
How to make six-inch chiffon cake
2.Separate egg whites and egg yolks
3. Add sugar and water to the egg yolks and stir evenly
4.Sift in the low-gluten flour and stir quickly , to avoid gluten in the batter
5.This time to process the protein.Add white vinegar to the egg whites, beat the fisheye bubbles with an electric egg beater at speed 5, and add the first sugar
6.Create rough foam and add sugar for the second time
7.Make fine bubbles , add the third sugar
8. Then beat until dry foam, that is There is a lot of resistance when beating, and the egg beater will form an upright sharp angle when you lift it
9. Add one-third of the egg white batter to the egg yolk batter, cut and mix evenly
10. will Pour the egg yolk paste into the remaining egg whites
11.Cut and mix evenly
12.Pour it into a six-inch anode mold and shake it flat, and use a toothpick in a "z" shape to defoaming
13.Preheat the middle layer of the oven, 150℃, middle layer, 45 minutes
14.Bake and take out
15.Turn upside down to cool
16.The cake is ready
17.Finished product Figure
1.Prepare materials
Tips
Baking temperature, etc.are for reference only
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