This is the most suitable recipe I have come up with after many operations and changes, the ingredients are 1 8 inches of the amount, today doubled to do two chiffon, save time and power If you want to do 6 inches without tangling how to convert, the remaining batter can be baked with several cupcakes, I often do this, because the conversion is too troublesome! Eggs must be refrigerated, and refrigerated egg whites are better handled. Each oven has its temper, please feel the temperature of the oven yourself, if you bake it for the first time with 150 ° C, when the surface layer is too heavy when it comes out of the oven, you can lower the temperature next time, if you feel that 150 ° C baking seems to be uncooked, then the temperature should be adjusted up and down a little, the temperature can be slightly adjusted up and down, and your own oven is well run-in, the temperature is mastered clearly, then it is really not difficult to bake a good chiffon!
By Yang Mom 87
5 eggs (60 g with shell)
Cotton sugar (for egg yolks) 20g
Milk 50 g
Corn oil 50g
Low gluten flour 80g
Cotton sugar (for egg whites) 65g
1: Preheat the oven at 180°C before you start, set it for 20 minutes, and then start doing it. Stir the milk, corn oil and 20 g sugar with a manual whisk until emulsified
2, milk and corn oil first draw a circle stirring to emulsify after adding sieved low gluten flour, just add low gluten flour after drawing z word stirring, at the beginning of the powder mixing will not be smooth, more z word several times, the batter is very smooth, but because no egg yolk, the state is very viscous. This is the final state with low gluten powder added. Very viscous, no pimples, no slag!
3, first separate the egg white and egg yolk, the egg white is poured into an anhydrous and oilless basin, the egg yolk is directly added to the flour batter, or the same as the way to mix the yolk and batter with the z-word method, the egg yolk will be slightly thinner after adding the paste, and it will become smoother and more delicate! This is the final state of the paste after adding the egg yolk, and it is very smooth and delicate!
4, egg whites with an electric whisk to send, when the egg white bubbles, add 1/3 of the cotton sugar, and then use the electric whisk to continue to beat. When the bubble becomes a small bubble, put 1/3 of the cotton white sugar to continue to send, and finally wait until the bubble can not see the last 1/3 of the cotton sugar to continue to send to the state of the curved hook, do not take the egg white to dry foam, will cause the chiffon cake to crack.
5. This is the final state of egg whites
6. After the protein is sent well. First, add 1/3 of the egg white to the previous egg yolk batter and mix well with a spatula and mix well with a kneading or cutting method, and then add 1/3 of the egg white to mix. Be sure to flip up from the bottom and don't draw circles. After stirring, add all the last egg whites and continue to stir until the mixture is mixed.
7: After the batter is mixed, lift the batter basin and let the cake batter drip into the mold from a high place. Gently shake the mold a few times, shake out the large bubbles in the cake paste, and quickly send the cake mold into the lower layer of the oven. The oven temperature is immediately adjusted to 150 degrees and baked for 60 minutes.
8. Bake the cake in the oven. Watching it slowly rise and rise, it was really healing and very happy
9: Bake and prepare for baking
10. When the cake comes out of the oven, take out the cake mold, first lift the mold to shake it, shake out the hot air, and then reverse the buckle and then put it on three bowls to cool, and then let it cool!
11. Perfect demoulding
12, the cake is very delicate, and soft and delicious
13, the height is also very like it
The egg white pot and the whisk head must be waterless and oilless! If you are afraid of an eggy smell, you can squeeze a few drops of lemon juice into the egg whites!
1. Brain nootropics: Eggs have a great effect on the nervous system and physical development, and the choline contained in them can improve memory in all age groups.
2. Protect the liver: The protein in the egg has a repair effect on the damage to the liver tissue, and the lecithin in the yolk can promote the regeneration of liver cells. It can also increase the amount of plasma protein in the human body and enhance the metabolic function and immune function of the body.
3. Prevention and treatment of arteriosclerosis: American nutritionists and medical workers use eggs to prevent atherosclerosis, and obtain unexpected and amazing results, they extract lecithin from eggs, walnuts, and pig livers, and give cardiovascular patients 4 to 6 tablespoons a day. After 3 months, the patient's serum cholesterol decreased significantly, and satisfactory results were obtained.
4. Prevention of cancer: According to an analysis of human cancer mortality rates worldwide, it was found that the mortality rate of cancer was inversely proportional to selenium intake. Eggs are rich in selenium.
5. Delay aging: One of the longevity experiences of many long-lived elderly people is to eat an egg every day.
6. Beauty and skin care: eggs are also rich in iron, and iron elements play a role in hematopoiesis and transport oxygen and nutrients in the blood. People's faces are full of rosy beauty, which is inseparable from the iron element. If the iron is insufficient, it can lead to iron deficiency anemia, making the person's face yellowish and the skin loses its luster. It can be seen that eggs are indeed one of the important foods for maintaining the beauty of the skin.
1. Uncooked eggs should not be eaten; boiled eggs should not be stored after soaking in cold water
2. Pregnant women have great physical exertion during childbirth, weakened digestion and absorption function, reduced liver detoxification function, and large amounts of consumption are not suitable for the body. In general, it is enough for a woman to eat about 3 eggs a day
3. Eggs contain almost all the nutrients needed by the human body, and eating an egg every day is one of the experiences of many long-lived people to prolong their lives
4. Fresh egg shell is complete, dull, there is a layer of white powder on the surface, the hand touches the eggshell has a rough feeling, gently shake the egg without sound, take a breath of heat on the egg, use the nose to approach the eggshell can smell a faint quicklime smell, put the egg into the water, the egg will sink
5. Hairy eggs, rotten eggs, raw eggs are forbidden to eat, and when beating eggs, beware of bacteria contaminated with the eggshell
6. Infants, the elderly and the sick eat eggs to boil and steam.
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