Today's cake is dedicated to the object's grandmother. Elders should not eat sweet, oily food, the younger generation of us for health and figure should also try to control the amount of sugar and oil in food. ——————————————— After several attempts, keep the amount of sugar and oil as low as possible on the basis of satisfying the taste buds.
By sweet爪啦
<h2>Royalties</h2>
Eight-inch formula:
5 eggs
Low gluten flour 100 g
Milk 68g
Zero carnelian (or plain white sugar) 35-40g
Corn oil 35 g
Lemon juice or vinegar about 5 drops
Vanilla extract (add when present) Small half lid of the lid itself
<h2>Practice steps</h2>
1. Use an electronic food scale to accurately measure the required ingredients and prepare all the raw materials.
2. Wash the container with kitchen paper towels to wash away the moisture and load the materials.
3: Separate the egg whites from the yolks, and put the egg whites and yolks into a deep container for later.
4, milk and oil into the egg yolk container, because the egg whites must be beaten first, and then beaten egg yolks, so pour the milk and oil to prevent the yolks from drying out.
5: Adjust the whisk to medium and high grade, beat until it bubbles, add the first sugar, and continue to beat.
6, egg white beat until delicate bubbles, add the second sugar and lemon juice (or vinegar), (add lemon juice or vinegar to neutralize the acid and alkali, so that the state of the egg white is more stable) The whisk is adjusted to the middle gear and continue to beat.
7: Whisk until wet foaming, add the third sugar. The whisk is adjusted to the middle and low gears to continue to pass. The whisk gear is gradually lowered to make the egg whites more delicate.
8. Finally, send it to neutral foaming in the lowest gear to stop. The egg white should not be too hard, and the cake made of strong protein will also be hard.
9: Beat the egg yolks, milk and oil in a whisk. (The egg white beaten whisk can then be used directly to beat the egg yolk, but the egg breaker used to beat the egg white must be completely clean and waterless) Next, the low gluten flour is sifted into the egg yolk paste just now.
10: Stir the flour and egg yolk paste evenly until you can't see the flour. (Do not stir in a circle, too strong will affect the fluffiness)
11: Add the egg whites to the flour egg yolk batter three times, stirring up and down each time. (Do not stir in a circle, too strong will affect the fluffiness)
12: Stir up and down until delicate. (Do not over-mix, over-mixing will cause the bubbles to disappear and the cake will not be fluffy) Preheat the oven (preheat at 120 degrees each for 5 minutes)
13. Pour the cake liquid from a height of 20cm into the mold like a satin layer falling (this step forgot to take pictures), which can eliminate large bubbles. After loading the mold, first gently shake the mold horizontally from side to side until the surface is flat, and then place it on the table top and shake it up and down about 3 times. Place in the oven.
14, gradually warm baking: first the upper tube 110 degrees, the lower tube 100 degrees (40 minutes) after the addition to the upper tube 130 degrees, the lower tube 110 degrees (20 minutes)
15: Bake well, remove from the oven and put on the shelf to dry at room temperature.
16. The mold can choose disposable mold or aluminum alloy mold
17. Heart mold
18. Fluffy and soft chiffon cake is finished! Not only can it relieve hunger but also be relatively healthy. In your free time, be a favorite person for yourself or around you!
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