How to make original cup chiffon cake (non-collapse method)

• 1.Crack the eggs into a basin and separate the whites and yolks.

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  2.Use a larger basin to hold the egg yolks.

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  3.Use a small bowl to combine water, milk powder and sugar , stir until melted.

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  4. Add the corn oil, dissolved milk powder and sugar water to the egg yolks bowl and stir evenly.

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  5.Weigh the low-gluten flour and sift it.in egg yolk liquid.

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  6. Stir the sifted flour evenly until it becomes sticky..

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  7.This is the prepared egg yolk liquid.

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  8.It has a brushed feeling.

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  9. Start beating the egg whites and add the remaining sugar in three batches in protein solution.When the egg beater is at low speed until it reaches large foam, add the sugar for the first time; then increase the speed to medium speed until it becomes small foam and add the sugar for the second time; finally, increase the speed to high speed and add the sugar for the third time.

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  10.The beaten egg whites are relatively hard, lift the whisk It has strong little corners and will not fall down for a long time.The egg whites are finished.

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  11.Add 1/3 of the beaten egg whites to the egg yolks In the liquid, stir it up and down evenly.Do not stir in circles, as it will defoaming.

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  12. Add 1/3 of the protein solution for the second time , continue to stir evenly.

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  13.Add the remaining 1/3 of the protein for the third time liquid.

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  14.Completely mixed cake liquid with big bubbles You can shake it hard a few times to pop the bubbles.Paper cups are ready.

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  15.The paper cup is 80% full, bubbles in the paper cup You can shake it a few more times.

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  16.Shock it a few times to eliminate the foam

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  17. Preheat the oven for 12 minutes in advance, and preheat the oven to 180 degrees with upper and lower heat.

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  18. The upper heat is 180 degrees, the lower heat is 200 degrees, and grilled 30 minutes.I made more this time and baked both layers at the same time.The upper layer cracked beautifully, but the lower layer did not crack.

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  19.Picture of the finished product, the sweetness is moderate, I like it sweeter Friends can add more sugar.

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  20.The cake is still very delicate inside and tastes very good.