Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Low-gluten flour ( 115g ) | Eggs ( 6 ) |
Milk ( 70g ) | Corn oil ( 70g ) |
White vinegar or lemon juice ( a few drops ) | Sugar ( 60 grams ) |
How to make eight-inch chiffon cake
1.Prepare ingredients and weigh them
2.Separate egg whites and yolks, and the egg white basin must be water-free and oil-free
3.The egg yolk is first mixed with Mix 20 grams of sugar, beat and stir evenly
4.Pour in the milk again and stir 30 seconds
5.Finally add corn oil, stir evenly, emulsify well, sieve Add low-gluten flour
6. Mix, stir evenly, and it will look like satin when lifted.
7. When the egg whites are foamed, add lemon juice and 15 grams of sugar.
8.Add 15 grams of sugar when the foam is thick and fine
9. Beat at medium speed until there are lines, add the last 15 grams of sugar
10.Just lift a sharp and upright corner
11.Take 1/3 of the meringue and egg yolk paste and mix evenly
12.After stirring, add the meringue in the large basin and stir quickly again evenly
13. Slowly pour into the mold, shake it lightly a few times, smooth the surface with a spatula, and place it in the preheated oven.
The temperature of my oven is very weird, so I won’t mention it here.
Basically, the oven is set to 140 or 150 for 50-60 minutes.
Determine the temperature according to your own oven.
14.When the time is up, turn it upside down and let it cool to room temperature, which is 1.5 hours
15.Unmolded cake
Tips
Invert the mold as soon as it comes out of the oven.The longer the demoulding time, the better.
Don’t beat the egg white too much, as it will crack easily and make it difficult to mix evenly.
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