How to make chiffon cupcakes

• 

  1.Prepare the ingredients

• 

  2.Separate the egg white and egg yolk, and weigh all the ingredients



3. Beat the egg whites, put the weighed lemon juice into the egg whites, use an electric egg beater to beat until foamy, then add Continue to beat one-third of the sugar, and beat the sugar three times.When the egg whites are almost ready, add the cream of tartar and continue beating until the protein lines do not disappear, and the egg whites are ready



4.Add 30 grams of fine sugar and 50 grams of milk to the egg yolks, stir evenly with a manual egg beater, and add 50 grams of peanut oil.Add in the egg yolks and continue stirring,

• 

  5. Stir until it becomes foamy

• 

  6.Sifter the flour and sift into the egg yolk

• 

  7. Use a silicone spatula to stir the flour evenly.Do not stir in circles, stir up and down, and stir evenly.

• 

  8.Put the beaten egg whites into the stirred egg yolks in three batches

• 

  9.The cake lake is ready

• 

  10.Put the cake lake into the small paper cup until it is eighty full

• 

  11.Put it in the oven and bake it in my oven at 120 degrees for 50 minutes.The cake baked in this way will be more delicious

• 

  12.The cake is baked

• 

  13.Yes It’s not very delicate and soft

• 

  14. Here is a picture of the finished product