Fig Nutrition Analysis Fig Walnut Chiffon Recipe

Everyone knows that figs are delicious fruits, but can you use figs as ingredients to make delicious fig walnut chiffon ? Let me introduce it to you.

Nutritional analysis of figs

1. Figs contain malic acid, citric acid, lipase, protease, hydrolase, etc., which can help the body digest food and promote appetite. Because they contain a variety of lipids, they have the effect of moisturizing the intestines and promoting bowel movements.

2. The lipase, hydrolase and other enzymes contained in figs have the function of lowering blood lipids and decomposing blood lipids, which can reduce the deposition of fat in blood vessels, thereby playing a role in lowering blood pressure and preventing coronary heart disease.

3. Figs have anti-inflammatory and detumescent properties, and can relieve sore throat and swelling.

4. The serum of unripe fruits contains active ingredients such as psoralen and bergapten. The juice of ripe fruits can be extracted from an aromatic substance called benzaldehyde. Both of them have the effects of preventing and fighting cancer and enhancing the body's disease resistance. They can prevent the occurrence of various cancers, delay the development of transplanted adenocarcinoma and lymphosarcoma, promote their degeneration, and will not be toxic to normal cells.

Raw materials (for 20cm chiffon mold):

7 egg whites, 80g fine sugar, 5 egg yolks, 30g fine sugar, 60ml vegetable oil, 100ml water, 130g low flour, 90g dried figs, 40g walnuts.

Steps:

1. Chop the dried figs and walnuts and set aside.

2. Add 30g sugar to the egg yolk and mix well; add vegetable oil in batches and mix well, then add water and mix well.

3. Sift the low flour and add it into the egg yolk paste and mix well.

4. Beat the egg whites until they are foamy, then add sugar in three batches and beat until 90% foamy.

5. Preheat the oven to 160 degrees.

6. Take 1/3 of the egg white paste and add it to the egg yolk paste and mix well. Then add the remaining egg white paste and mix well. Then add the chopped dried figs and walnuts and mix well.

PS: After adding the dried fruits, just stir lightly, no need to stir too much.

7. Pour the cake batter into the chiffon pan, tap to remove large bubbles, bake in the lower oven for 40 minutes, and use a bamboo stick to test whether it is fully cooked.

8. Turn the cake upside down immediately after it comes out of the oven and remove it from the mold after it cools down.