Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 5 ) | Water ( 40g ) |
Corn oil ( 40g ) | White sugar (egg egg white) ( 60g ) |
White sugar (egg yolk) ( 15g ) | Low flour ( 80g ) |
White vinegar ( 3 drops ) | Blueberry ( 50- 70g ) |
Blueberry popping How to make chiffon cake
1.Preparation Ingredients.
2.Separation of protein and yolk.
3.Add white vinegar to the egg whites and add sugar in three batches to beat.
4. Beat until dry and foamy, refrigerate for later use.
5. Add corn oil, water and sugar to the egg yolk and stir to emulsify.
6.Sift in the low powder and stir evenly.
7. Stir the batter.
8. Take 1/3 of the egg white and add it to the egg yolk, cut in half and mix evenly without making circles.Stir to avoid defoaming.
9. Add the remaining egg whites and mix well.
10. Preheat the oven to 150 degrees for 10 minutes.At this time, pour 1/3 of the batter.In the mold, place blueberries.
11. Pour all the batter and add the remaining blueberries.
12.Gently shake the mold to sink the blueberries into the batter.
13. Bake in the oven at 145 degrees for 40 minutes, then take it out and shake it a few times.Let cool.
14. Demold after cooling.
15. Finished product picture.
Tips
1.It is best to choose ripe blueberries.Be sure to dry or wipe off the water before adding them to the cake batter.
2.The basin containing egg whites must be oil-free and water-free.
3.The baking time and temperature should be adjusted according to the firepower of your oven.
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