How to make chiffon cupcakes

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  1.Prepare various materials.

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  2. Use a separator to separate the egg whites and egg yolks.Put the 4 egg whites into an oil-free, oil-free bowl.Set aside in a basin of water for later use, and place 4 egg yolks into two containers respectively.

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  3. Beat the egg yolks in the two containers with a manual egg beater respectively.Pour in 10 grams of powdered sugar and stir evenly.

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  4. Add 25 grams of cow milk and 20 grams of corn oil to two containers respectively., stir evenly.

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  5. Sift 40 grams of low flour and 1 gram of baking powder into two containers respectively., sift 5 grams of matcha powder into the other one, stir evenly with a silicone knife and set aside.

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  6. Add a few drops of lemon juice and one gram of tartar powder into the egg whites, stir Beat until fish becomes foamy.

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  7. Pour 50 grams of powdered sugar into the egg whites in three portions.After the first stirring, the fine lines.

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  8. Add sugar for the second time and stir until it becomes wet.

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  9. Add sugar for the third time and stir thoroughly until a true triangle can be drawn..

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  10. Fold the beaten egg white paste into the original egg yolk paste and matcha in three batches.Egg yolk paste, be careful not to make circles when stirring to avoid defoaming.

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  11.Put the egg batter into a paper cup and sprinkle chocolate beans on the surface.

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  12. Preheat the oven to 150 degrees, put the cake in the oven and bake for thirty minutes about.

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  13. Take it out of the oven and let it cool before placing it on a plate.