How to make Korean cup cakes

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  1.The cup cake is chiffon flavor.Because it needs to be decorated and the filling is not very full, use 8 medium paper cups.If you don’t need to decorate, 7 is just right.Note that when whipping egg whites, there should be no water, oil or egg yolks in the container

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  2. Add vegetable oil to the egg yolk Stir the sugar and milk evenly

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  3. Sift in the flour and use a whisk to form a Z shape.Stir the flour evenly

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  4.Add a few drops of lemon to the egg white

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  5.Add three drops of vanilla essence

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  6.Use an electric mixer to beat at medium speed for about 30 seconds.After large bubbles appear, add 1/3 of the sugar and continue beating

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  7.After about 1 minute, when more whiter and finer foam appears on the surface, add 1/3 of the sugar and continue.Whipping

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  8.After about 2 minutes, pour in the last sugar and continue beating.About 2 minutes

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  9.As shown in the picture, hook up the small tip of the protein to keep it straight It means the egg whites have been beaten successfully

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  10.One more word: you can feel it during the whipping process The egg whites are thicker and the resistance of the egg beater increases when whipping.At this time, you can lift the egg beater and observe whether it has a straight tip.The egg whites of the hurricane are required to be beaten to this level, so as not to Will collapse and shrink

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  11.Put the egg whites into the egg yolk liquid in three batches and stir evenly Be careful not to stir in circles.Move quickly to prevent defoaming

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  12.Put the cake liquid into the prepared paper cup

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  13. Bake the middle layer at 130 degrees and lower at 150 degrees for 20 minutes, then adjust the upper and lower temperatures again.Continue baking at 130 degrees for 25 minutes, then adjust the heat to 150 degrees and lower the heat to 130 degrees for 15 minutes.Although it is more troublesome, in order to ensure that it does not crack

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  14. Decorate the flowers you like according to your own preferences! I used Italian buttercream to decorate the flowers.When I have time, I will share how to make light Italian buttercream