Chiffon Cake medicinal


Chiffon Cake medicinal

Food Material List

  • 1 Low-gluten flour 90g
  • 2 corn starch 10g
  • 3 Egg Five (about 65g)
  • 4 Sugar (in yolk) 35g
  • 5 Salad oil 40g
  • 6 milk 60g
  • 7 Sugar (in protein) 40g
  • 8 Lemon juice Several drops
  • 9 Almond slices Appropriate amount

Operational steps

  • 1 Food preparation
    Chiffon Cake
  • 2 Separation of eggs using two oil-free and water-free containers
    Chiffon Cake
  • 3 Stir the yolk evenly
    Chiffon Cake
  • 4 Add milk and salad oil and stir well.
    Chiffon Cake
  • 5 Add flour and cornstarch
    Chiffon Cake
  • 6 Preheat the oven 150 degrees. Add a few drops of lemon juice and start whipping the protein.
    Chiffon Cake
  • 7 Add sugar three times until dry, and no hooks appear in the Jianshi egg beater.
    Chiffon Cake
  • 8 Add part of the protein into the yolk, stir properly, and use the cut-and-mix method to call the shots.
    Chiffon Cake
  • 9 Pour the batter into the eight-inch mould and shake it several times to produce bubbles.
    Chiffon Cake
  • 10 Put it in the oven and put it on the second floor from the bottom of the onion, 150 degrees. Set it for 60 minutes.
    Chiffon Cake
  • 11 When the oven arrives, take it out immediately, buckle to cool, buckle to prevent retraction
    Chiffon Cake
  • 12 When the cake mould is cooled, it will be demoulded. It tastes good.
    Chiffon Cake

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Healthcare food category

Refreshing, Oven recipes, Snack, Meat 1, Cumin


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