Chiffon Cupcakes

2024-06-28 20:00:07  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Low-gluten flour ( 100g )
Eggs ( medium size 4 pieces )
Milk ( 100ml )
Corn oil ( 30ml )
White sugar ( 100g )

How to make chiffon cupcakes

  • Illustration of how to make chiffon cupcakes 1

    1.Prepare ingredients

  • Illustration of how to make chiffon cupcakes 2

    2. Separate the egg whites and egg yolks.Note that the egg whites must be placed in an oil-free and water-free bowl

  • Chiffon Cupcakes Illustration of how to do it 3

    3. Beat the egg yolks well, then add milk and mix well, then add corn oil and sugar, mix well

  • Illustration of how to make chiffon cupcakes 4

    4.Add a drop of white vinegar or lemon juice and a little salt to the egg whites, then use a whisk to beat until there are rough bubbles, add the remaining 1/3 of the white sugar, continue to beat until fine bubbles, then add 1/3, finally add the remaining white sugar and beat until there are small upright tips after lifting the egg beater

  • Illustration of how to make chiffon cupcakes 5

    5.Pour 1/3 of the beaten egg white into the egg yolk paste and mix well

  • Chifeng Illustration of how to make cupcakes 6

    6.Pour the mixed egg yolk paste into the remaining egg whites and mix well

  • Chiffon Cupcakes Illustration of how to do it 7

    7.Put the mixed cake batter into a paper cup, fill it 7 minutes full, 175℃, 25 minutes for the middle and lower layers.

  • Chiffon Cupcake Recipe Illustration 8

    8.Okay, it’s done

Tips

The temperature should be adjusted according to each oven.Mine cracked, but it tastes really good

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