Ingredients
Whole egg liquid ( 38g ) | Egg yolk ( 45g ) |
Corn oil ( 37g ) | White sugar (egg yolk) ( 5g ) |
Egg white ( 70g ) | Low-gluten flour ( 38g ) | Salt ( 0.1g ) | White sugar (egg egg white) ( 28g ) |
How to make original cup chiffon cake
1.Weigh the egg yolk and protein separately and put them into a clean, water-free and oil-free large bowl.Keep egg whites refrigerated.Add egg yolks to whole egg whites and sugar, mix well.
2. Pour in the corn oil and stir until combined.
3.Sift in the low-gluten flour and stir until there is no dry powder.
4. Preheat the oven to 150 degrees.Add a little salt to the egg whites, add sugar in three batches, and beat until dry peaks form.
5. Add one-third of the egg yolk paste and stir evenly.
6.Pour all the protein into the bowl and stir evenly.Pour into molds.Eight points is enough.
7. Bake for about 28 minutes.Do not open the oven halfway through.After coloring, pierce it with a toothpick and it will come out clean, indicating doneness.
Tips
Do not bake cupcakes above 150 degrees.If the temperature is too high, it will expand too quickly and the top will crack.Baking at a low temperature can extend the baking time slightly.
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