How to make chiffon cup cake

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  1.Preparation Good ingredients, and then weigh out each component

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  2.The egg white and yolk are separated into two In a clean basin, make sure there is no water or oil in the basin, otherwise the egg whites will not be beaten

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  3.Add sugar to egg yolks and beat well

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  4.Add milk and mix well p>

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  5.Add oil and mix well

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  6.Finally, pour the flour and cornstarch into the sieve and sift,

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  7.Then mix gently, do not use force, so as not to cause the gluten in the flour to affect the taste

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  8. Add cream of tartar to the egg whites, or lemon juice, choose one of the two

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  9. Beat the eggs with an electric mixer until small bubbles form, then add one-third of the sugar

• 10. Beat until the bubbles reduce, then add one third of the sugar
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  11.Finally beat until wet and foamy, then add the last third of the sugar

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  12. Once it becomes dry foam and there is a small groove, that’s it.

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  13.Put one-third of the egg white into the egg yolk paste and mix gently with a cutting and mixing method

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  14.Add another third of the egg whites and mix well

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  15.Pour the egg yolk paste into the egg white bowl,

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  16.Mix well by cutting and mixing, and preheat the oven to 150 degrees from top to bottom

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  17.Then find a spoon and scoop the batter into the cup

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  18.About 70-80% full, shake it vigorously to release the bubbles



19. Then put it in the preheated oven and bake for about 30 minutes.If you are not sure whether it is done, use a toothpick to test it.Take a look

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  20.Out of the oven

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  21.One more beautiful photo