Health benefits
White sugar: low protein
Ingredients
Egg yolk ( 1 ) | Four ( 45g ) |
Protein ( 100g ) | Milk ( 40ml ) |
White sugar ( 40g ) | Vegetable oil ( 20ml ) |
Qi How to make chiffon cake
1. Beat the egg yolks and sugar Beat evenly
2.Add vegetable oil and stir evenly, then add milk and sift in flour
3.Add sifted flour and mix evenly
4. Prepare egg whites and start beating.Add sugar three times while beating
5. Beat the egg whites until small bubbles appear, add sugar for the second time and continue beating
6.When the egg whites have lines, add sugar for the third time and continue beating until soft (wet) peaks form.Lift the egg beater and let the front end of the meringue drip down p>
7.After the meringue is whipped, add 1/3 of the meringue to the egg yolk paste just made , stir up and down, and add the remaining meringue in batches and stir evenly
8.Mixed The batter after cooking
9.Put it into the mold, shake out the bubbles inside, and send it to preheating A good oven
10. Bake in the oven at 180 degrees for about 25-30 minutes.After taking it out of the oven, Shake it, turn it upside down immediately to cool, and wait for demoulding
Tips
1.To check whether the cake is cooked or not, insert a toothpick into the cake body.If there is no residue when the toothpick is pulled out, it is basically cooked
2.When beating egg whites, make sure that the egg beater and egg beating basin are oil-free and water-free
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