Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Low-gluten flour ( 85g ) | Eggs ( medium 5 pieces ) |
Pure milk ( 40g ) | Corn oil ( 40g ) |
White sugar ( For 25 grams of egg yolk ) | White sugar ( for 50 grams of protein ) |
Lemon juice (or three drops of white vinegar) ( a little ) |
How to make 8-inch chiffon cake
1.Take two clean basins without water and oil, prepare the materials to be used, separate the egg whites and yolks and put them into two clean basins!
2. Stir the egg yolk paste first, take one person, add sugar and milk, and stir evenly!
3. Stir sugar, milk, and egg yolks evenly.Add corn oil and lemon juice and continue to stir evenly!
4. Stir evenly and sift in low-gluten flour
5. Stir the batter without particles and smooth and smooth
6. After the batter is mixed, start to beat the egg whites.Beat the egg whites until the bubbles are as big as fish eyes, and it will reach one-third of the protein sugar!
7. Beat the egg whites until fine and add 1/2 of the sugar.
8. Add the second sugar and beat until smooth, pour the remaining egg whites into the bowl Even if you turn the container upside down, the egg whites won’t fall out!
9. Beat the egg whites and put one third of the egg whites into the egg yolk paste and cut it Mix evenly
10. Stir the first protein added and then add the remaining Continue to cut and mix the egg whites evenly, and preheat the oven at the same time, with the upper tube at 150 degrees and the lower tube at 180 degrees for 10 minutes!
11.Place the tin foil paper in the mold
13. Bake the lower tube of the oven at 180 degrees and the upper tube at 150 degrees for 30 minutes.Turn the upper tube to 120 degrees and bake the lower tube to 150 degrees for 70 minutes and it's ready to go! I use a Changdi 30-liter oven, but you can also control the temperature according to your own oven!
14.After baking, let it cool and remove from the mold!
15.Cool and eat!
12.Pour in the mixed cake batter and shake the air bubbles inside!
Tips
Be sure to beat the egg whites long enough without being lazy, and the egg yolk paste cannot be too thin, otherwise it will collapse easily and become unstable! !
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