Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( Three (about 150g) ) | Fine sugar ( 46g ) |
Water ( 20g ) | Salad oil ( 33g ) |
Cake flour ( 50g ) | Salt ( 1g ) |
Lemon juice ( 2g ) | added to the protein solution ( ) |
Protein ( three ) | Fine sugar ( 33g ) |
Salt ( 1g ) | Lemon juice ( 2g ) |
added to egg yolk ( ) | Egg yolk ( three ) |
Fine sugar ( 13g ) | Water ( 20g ) |
| Salad oil ( 33g ) |
Recipe for the debut one-six-inch chiffon cake
1.Prepare all the materials
2. Separate the egg yolks and egg whites and place them in two clean containers that are water-free and oil-free
3.Add 33 grams of fine sugar, salt, and lemon juice to the egg whites
4.Beat the egg whites to neutral peaks
5.Invert the container, The egg whites will not flow out
6. Add 13 grams of fine sugar to the egg yolk, water , salad oil
7.Stir until the fine sugar melts
8.Add low-gluten flour
9.Stir until there is no dry flour
10. Divide the beaten egg whites into the prepared batter twice, stir evenly, and stir in a zigzag pattern
11. Stir the batter evenly
12.Pour the mixed batter into a 6-inch grinder and shake gently to release air bubbles
13. Gently put the grinding tool into the preheated oven and bake at 160 degrees for 35 minutes
14. It’s done successfully.
Tips
When the beaten egg whites are mixed with the batter, stir in a zigzag pattern and do not allow the egg whites to defoam, otherwise they will feel undercooked.It will be easier to unmold after it cools down.The egg whites must be beaten.It must be almost every inch.As long as the egg whites don’t drip down when you turn them upside down, it means it’s just right
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