How to make cup chiffon cake (with pictures to explain in detail)

• 1. Prepare all the materials, this must be made for the family...

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  2.Pour the milk corn oil into the basin and mix well, add 10 grams of sugar cake flour and mix well, then add the egg yolk and mix together Just make it uniform as shown in the picture

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  3.In the middle of the egg Crack the egg yolks as shown in the video, or use an egg separator to separate them.Pay attention to the basin containing the egg whites, which should be water-free and oil-free.There should not be any yolk in the egg whites, otherwise it will not work!

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  4. Squeeze a few drops of lemon juice into the egg white and beat it Beat the eggs with a whisk until they are foamy.Add one-third of the sugar and beat at high speed until the foam is fine.Add the second sugar to beat into texture.Add the third sugar.Beat at low speed until there are sharp corners when you lift the whisk.

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  5. If the egg white does not fall out, it means it has been hit in place and cannot be hit again.

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  6.Take half of the egg yolk paste and pour it into the egg whites Use a Z-shape to stir gently and quickly up and down, then add all the egg yolk paste and mix well.Be careful not to make circles in this step, as it is easy to defoam...

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  7.Put it into a paper cup with a spoon, and it will be 80% full.There is a piping bag to put it in and squeeze it out to make it smoother!

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  8. Preheat the oven to 130 degrees and bake until Cover with tin foil when the surface is golden, bake for 40 minutes, and place sideways on a drying rack to dry

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  9.I can smell the aroma even before it comes out of the oven, and the little ones are rushing to eat it before it cools down...

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  10. Dabao said he wanted to eat cream cakes.I left a few cream cakes and poured some cream on them.Seeing how happy he was eating., I am also satisfied, maybe this is what being a parent is like...