How to make yogurt chiffon cupcakes

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  1.Crack the eggs into a basin and separate the yolks and egg whites

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  2. Add appropriate amount of yogurt, corn oil and sugar to the egg yolk.(If it is too thick, add an appropriate amount of milk)

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  3.Sift in low-gluten flour.

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  4. Stir evenly with a shovel.Do not stir too much to cause gluten

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  5.Add an appropriate amount of sugar to the egg white basin and add two drops of white vinegar



6.Use a whisk to make white foam

• 7.Add sugar for the second time and continue to beat with a whisk

• 8.Add the sugar for the last time and beat with a whisk until small corners

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  9.Add one-third of the whipped cream into the egg yolk bowl and stir

• 10.Add another third into the egg yolk basin and stir with a shovel

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  11.Finally add the remaining one-third to the egg yolk basin and stir

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  12.As shown in the picture

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  13.Put the stirred batter into Pour into the paper cup, do not fill it full, just fill it 80% full

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  14.Oven Heat in advance and bake at 160 degrees for 25 minutes

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  15.Finished Picture

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  16.Take a look