Chiffon Cup Cake Recipe

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  1.Prepare materials and separate egg yolk and protein Put the other ingredients into two water-free and oil-free basins and weigh the other ingredients

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  2. Beat the egg yolks Powder, add 10g of white sugar and mix well until the sugar melts

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  3.Pour in the milk and corn oil Stir the egg yolks evenly

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  4.Sift in the flour and baking powder and stir with a rubber spatula.Evenly.(Toss like stir-fry, do not make circles to avoid gluten)

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  5.After mixing well Set the egg yolk batter aside and preheat the oven to 150℃

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  6. Drop two drops into the egg whites Drop lemon juice, beat with a whisk until the fish eyes are soaked, add one third of the sugar and continue beating

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  7.Continue to beat until thick and fine, then add one-third of the sugar

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  8.When the texture is thick and the texture does not disappear, add the remaining one-third of the sugar

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  9.Continue to beat until stiff peaks form, then stop beating.(When the hook of the egg beater is lifted up, it will not fall down, and when the bowl is turned 180 degrees, the egg whites will not flow and pour out)

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  10.Put one-third of the egg whites into the egg yolk paste, stir quickly and evenly without making circles

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  11.Pour all the evenly mixed egg yolk paste into the egg whites, and mix quickly evenly.(Do not stir in circles, as the egg whites will defoam)

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  12. Stir the cake batter evenly Pour into the paper cup prepared in advance, until it is eight minutes full (two-thirds of the paper cup)

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  13.Place the upper and lower tubes in the oven at 150°C and bake for about 30 minutes.

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  14.This is the state of baking for more than ten minutes



15.Thirty-minute status

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  16. Take it out of the oven and let it cool before eating.If you are not sure whether it is cooked, you can insert a toothpick to check.When you pull it out, there is no cake left, it is done.

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  17. Post the picture, it is soft and delicious

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  18.Children’s favorite