Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Low-gluten flour ( 120g ) | Corn starch ( 15g ) |
Corn oil ( 60g ) | Milk ( 70g ) |
Eggs ( 8 ) | Fine sugar ( 110g ) |
Refined salt ( 2 grams ) | Lemon juice ( 5 drops span> ) |
Vanilla extract ( 3 drops ) |
How to make 10-inch chiffon cake
1.Take a family photo
2. Beat the egg whites until rough peaks appear.
3.Add 90 grams of fine sugar.
4. Beat at high speed until stiff peaks form, about 2 minutes.
5. Mix corn oil and milk and stir.Add 20 grams of fine sugar to the egg yolks, add some lemon juice, and vanilla essence and beat, sprinkle in low-gluten flour and starch, and beat with a whisk at low speed for 8 seconds.
6. Pour one-third of the meringue into the egg yolk liquid and stir evenly.
7.Pour the egg yolk paste into the meringue again and stir.
8. Preheat the oven to 150 degrees for 10 minutes.
9.The cake batter is mixed.
10. Pour into the mold and shake it a few times to shake out the bubbles, put it in the oven, and set 150 degrees for 20 minutes, turn to 125 degrees for 35 minutes, this is what it looks like after baking for 10 minutes.
11.The thermometer shows 150 degrees
12.This is what it looks like after baking for 20 minutes.
13. Immediately after baking, place upside down on the grid and cover with a wet towel.
14.Remold after 2 hours.
15. Eat it yourself and cut it into cakes.If you want to give it to others, decorate it.
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