Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Cake flour ( 45g ) | White sugar ( 45g ) |
Corn oil ( 20g ) | Milk ( 25g ) | Eggs ( 3 ) | White vinegar ( 5 drops ) |
Vanilla extract ( 3 drops ) |
6 How to make 6-inch chiffon cake
1.Preparation Ingredients.
2. Pour the egg whites and yolks into different basins respectively.The basin containing the egg whites should be oil-free.No water.
3. Beat the egg whites and white vinegar for one minute.
4.Add 10 grams of white sugar and beat for one minute.
5.Add 10 grams of white sugar again and beat for one minute.
6.Finally add 10 grams of white sugar and beat for one minute.
7. Beat the egg whites until dry and foamy, and put them in the refrigerator for later use.
8. Beat the egg yolks, vanilla extract and 15 grams of sugar evenly.
9. Add corn oil and beat evenly.
10.Add milk and mix well.
11.Sift in the low flour and mix well.
12. Stir the egg yolk batter.
13. At this time, preheat the oven to 140 degrees for 10 minutes.Take out the egg whites, add 1/3 of the egg whites into the egg yolk batter and mix evenly.Do not stir in circles to avoid defoaming.
14. After stirring evenly, pour it into the egg whites and quickly cut and mix evenly.
15.Pour into the mold and shake out the air bubbles.
16. Put it in the oven at 140 degrees and bake for 40 minutes.This is what it looks like after baking for 20 minutes.
17. Take it out and shake it a few times immediately after baking.
18. Invert for 3 hours and let cool.
19.Remold.
20.What it looks like after incision.
21.Picture of the finished product.
Tips
The basin containing the egg whites should be oil-free and water-free.When mixing the egg white and egg yolk batter, do not stir in circles to avoid defoaming.The baking time and temperature should be adjusted according to your own oven conditions.
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