Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 5 ) | Milk ( 40g ) |
Low-gluten flour ( 80g ) | Corn oil ( 40g ) |
Cream of tartar ( 10g ) | Lemon juice or white vinegar ( 3 drops ) |
White sugar (in egg yolk) ( 20 grams ) | White sugar (egg white Medium) ( 45g ) |
How to make microwave chiffon cake
1.Prepare ingredients
2.The egg whites and proteins are separately packed in two water-free and oil-free stainless steel boxes In the basin
3. Beat the egg yolks, pour in 20 grams of sugar and corn oil and stir evenly
4.Pour in the milk and stir evenly
5.Sift in low-gluten flour and cream of tartar in three times
6.Use a silicone spatula to stir evenly
7.Add 15 grams of sugar and 3 drops of lemon juice to the egg whites
8.Use a whisk Whisk until there are many fine bubbles, then add 15 grams of white sugar and whisk
9.Dismiss When the egg whites have clear lines, add 15 grams of sugar and beat
10. Beat until lift the whisk If the egg whites are in upright sharp angles, they are dry whipping and have been whipped
11.Get Pour 1/3 of the egg white into the egg yolk solution, stir up and down with a silicone spatula (do not stir left and right to avoid defoaming)
12.Pour the egg yolk solution into the egg white solution, and stir again.Be careful not to over-stir, but stir evenly
13. Grease the mold, pour the cake into the cake mold, and knock out the air bubbles
14.Put it in the microwave and bake in cake mode for 20 minutes
15.After baking, invert and cool down
16.Remove the mold and complete
Tips
The container where the egg whites and yolks are placed must be water-free and oil-free, otherwise it will affect the beating of the egg whites.When stirring the egg whites and yolks, be sure to stir up and down, do not stir left and right.The egg whites must be whipped until they have upright corners.
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