Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 2 ) | Low-gluten flour ( 35g ) |
Vegetable oil ( 15g ) | Milk ( 20g ) |
Sugar (egg egg white) ( 20g ) | |
Lemon juice/white vinegar ( Adequate amount (one or two drops) ) | Whipped cream ( 100g ) |
Granulated sugar (cream) ( 10g ) | Fruit ( appropriate amount ) |
How to make cream cake
1. Prepare the ingredients, separate the egg whites and yolks into a water-free and oil-free basin.
2. Add 10g sugar to the egg yolks and stir evenly.
3.Add 15g of salad oil and stir evenly.
4.Add 20g milk and stir evenly.
5.Sift in the low-gluten flour and stir evenly.
6. Set aside the evenly mixed egg batter.
7. Add lemon juice to the egg whites and beat with an electric egg beater.
8.Add sugar in three batches and continue to beat the egg whites (about 5 minutes).
9. Beat until small peaks can be drawn up.
10.Add 1/3 of the egg white paste into the egg paste and stir well (this You can preheat the oven at 145 degrees for 10 minutes)
11.Pour the mixed egg batter into the remaining of protein paste, continue to stir-fry.
12. Pour the evenly mixed egg batter into the mold (6 inches), shake to shake out the air bubbles.
13. Place in the preheated oven, top and bottom heat, middle layer, 145 degrees for 45 minutes (picture shows baking to about 25 minutes).
14.Let cool and remove from the mold.Whip the cream and prepare the fruit.
15.Put 100g of whipped cream into a water-free and oil-free basin, add 10g of sugar, and use Beat with an electric egg beater (I have prepared it in advance, so I won’t show the picture).Finally, decorate the cake with cream and fruit according to your preference.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
