Recipe for Red Velvet Chiffon Cupcakes

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  1.Isolated egg whites and yolks.

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  2. Add 10 grams of fine sugar to the egg yolks and mix well.

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  3.Add salad oil and milk and mix evenly.

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  4.Sift in low flour, red yeast rice powder and cocoa powder.

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  5. Stir without particles.

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  6. Add a few drops of lemon juice to the egg whites and beat until they resemble fish foam.

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  7.Put in the fine sugar in three times.For the first time, add 15 grams of whipped egg white.

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  8.The protein volume becomes larger.Add 15 grams of fine sugar for the second time to beat the protein..

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  9.The egg whites are obviously fine.For the third time, add 15 grams of fine sugar and beat..

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  10. Lift the beating head with curved corners and beat until wet foam forms.That's it.

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  11.Put one-third of the egg white into the egg yolk and mix evenly.

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  12.Pour the egg yolk and protein paste into the remaining egg whites.

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  13.Like stir-fry, stir from bottom to top evenly.

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  14.At this time, the oven is preheated to 170℃.Pour the cake batter into the paper cups and gently tap to create air bubbles.

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  15.Put it into the preheated oven and bake at 170℃ in the middle layer 20 minutes

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  16. Take out the cupcakes and place them on a wire rack to cool.

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  17. Finished product picture.Beautiful color and sweet taste, come and share it with your lover!