No cracking or collapse~~~Coarse grain cornmeal chiffon cake

2024-06-29 20:45:20  Views 1 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Corn flour (sieve, remove residue and leave flour) ( 45g )
Low-gluten flour ( 55g )
Eggs ( five )
White sugar ( 20 grams (for egg yolk) )
White sugar ( 60 grams (for protein) )
Milk ( 40g )
Lemon juice ( Four drops )
Vegetable oil ( 40g )

No cracking or collapse~~~How to make coarse grain cornmeal chiffon cake

  • No cracking, no collapse~~~Coarse grain cornmeal chiffon cake recipe 1

    1.Let’s take a look at my finished product first

  • No cracking and no collapse~~~Coarse grain cornmeal chiffon cake recipe 2

    2. Prepare two oil-free and water-free stainless steel basins.Separate the egg whites and yolks and put them into two containers respectively

  • No cracking or collapse~~~ Coarse grain cornmeal chiffon cake Practice illustration 3

    3.Put 20 grams of sugar into the egg yolks, stir evenly with a manual egg beater, add 40 grams of milk and stir evenly, then add 40 grams of vegetable oil, stir evenly and set aside

  • No cracking or collapse~~~Coarse grain cornmeal chiffon cake recipe 4

    4. Beat the egg whites for a few times and then add 20 grams of sugar

  • No cracking or collapse~~~Illustration of making coarse grain cornmeal chiffon cake 5

    5.Continue to beat the egg whites at high speed until smooth, add 20 grams of sugar, and continue beating at medium speed

  • No cracking or collapse~~~Coarse grain cornmeal chiffon cake recipe 6

    6.Finally add 20 grams of white sugar and beat at low speed until the egg whites are fine and foam-free.Pull the egg beater until there is a sharp and short sharp corner

  • No cracking or collapse~~~Coarse grain cornmeal Illustration of how to make chiffon cake 7

    7.Mix the flour and corn flour, sift in the egg yolk paste, and mix evenly with a manual egg beater.

  • No cracking or collapse~~~Coarse grain cornmeal chiffon cake recipe 8

    8.Put one-third of the egg white into the egg yolk In the paste, stir it up and down quickly, do not make circles, be sure to stir it up and down

  • No cracking or collapse~~~ Illustration of making coarse grain cornmeal chiffon cake 9

    9. Mix evenly

  • No cracking or collapse~~~Coarse grain cornmeal chiffon cake Illustration of how to do it 10

    10.Then pour the egg yolk paste into the remaining two-thirds of the egg whites, and mix evenly

  • None Cracking without collapse~~~Illustration of making coarse grain cornmeal chiffon cake 11

    11.Mix well, stir, do not make circles

  • None Cracking without collapse~~~Illustration of making coarse grain cornmeal chiffon cake 12

    12. Pour into an eight-inch mold, shake it a few times to release bubbles, and put it in the oven at 120 degrees for 45 minutes, and finally at 150 degrees for 5 minutes.Do not open the oven in the middle.When the temperature is reached, take out the cake, shake it upside down twice, place it upside down on a drying net, let it cool completely and then unmold it.

  • No cracking or collapse~~~Coarse grain cornmeal chiffon cake recipe 13

    13.is out

  • No cracking, no collapse~~~Coarse grain cornmeal chiffon cake recipe 14

    14.Looking at the finished product picture, there is no cracking or collapse at all

  • No cracking or collapse~~~Coarse grain cornmeal chiffon cake recipe 15

    15.Tastes good

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