How to make cup chiffon cake

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  1.Prepare materials

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  2.Add sugar, milk and corn oil to egg yolks and mix evenly.Be sure to stir until the sugar is completely dissolved

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  3. Then sift in the bread flour and use a whisk to beat it back and forth into a Z shape, not circles
  

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  4.Add 5 drops of lemon juice to egg whites, add sugar to the egg whites 3 times, beat until stiff and have small peaks

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  5. Stir the egg yolk liquid and egg whites together with a spatula evenly, stir like stir-fry, do not move too much, otherwise it will stir.Bubble.

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  6.Put it in a paper cup

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  7. Preheat the oven at 120 degrees for 10 minutes, then put the cupcake liquid into the oven at 120 degrees for 40 minutes and then turn to 140 degrees for 20 minutes p>