Cup chiffon cake

2024-06-24 20:06:41  Views 2 Comments 0

Health benefits

Eggs: enhance immunity, protect eyes and improve vision

Ingredients

Eggs ( 5 )
White sugar (in egg yolk ) ( 20 grams )
White sugar (in egg whites) ( 50g )
Corn oil ( 40g )
Milk ( 40g )
Low-gluten flour ( 85g )
White vinegar ( a few drops )
Small pieces of sugar (for decoration) ( Adequate amount )

How to make cup chiffon cake

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    1. Prepare all materials and weigh them for later use.

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    2.Use two clean, oil-free and water-free containers to separate the egg white and yolk.

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    3. Beat the egg yolks with a manual egg beater, then add corn oil, milk and sugar , stir thoroughly.

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    4. After stirring evenly, sift in low-gluten flour.

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    5. After the low-gluten flour has been sifted in, stir gently until there are no particles.Do not over mix

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    6.Add a few drops of white vinegar to the egg whites and stir with an electric egg beater at low speed Beat the egg whites, and when bubbles appear, add 1/3 of the fine sugar

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    7. When the protein volume becomes larger and the bubbles become smaller, add 1/3 of the fine sugar

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    8. When the egg whites have lines and the bubbles become fine but still fluid, add 1/3 of the fine sugar, then turn to high speed and continue beating

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    9.Until you can pull out a short, sharp right angle when lifting the egg beater, the egg whites have been beaten successfully.

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    10. Add one-third of the egg whites to the egg yolk paste and mix evenly, do not draw circle to prevent defoaming.At this time, the oven is preheated to 150 degrees.

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    11. Stir evenly, then pour it back into the egg white basin, and stir evenly with the remaining egg whites

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    12.The mixed cake batter is thicker.If it is thinner, it is not because the protein has not been beaten.Thick means that the foam is defoamed during mixing, which will cause the cake to fail to rise or become sunken

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    13. Put the mixed cake batter into small paper cups, eighty percent full, and then gently shake each small paper cup twice to release big bubbles.

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    14.Put it into the middle layer of the preheated oven at 150 degrees for about 30 minutes.(The time and temperature are for reference only, the specific time is based on your own oven temperature)

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    15. This is 20 minutes into baking and it’s already full.

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    16. Bake until the surface is golden brown.Use a toothpick to poke the cake body and no liquid comes out.It’s just ripe.

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    17.This is without decorative sugar.

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    18.Putting some sugar in it makes it cuter, and children like it very much.

Tips

When mixing egg whites and egg yolks, be sure not to stir them.You must use a stirring technique or make a Z-shape to avoid defoaming.
This recipe is for an eight-inch chiffon cake and can be used to bake an eight-inch chiffon cake.

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