How to make chiffon cupcakes

• 1. Prepare the required ingredients, separate the egg whites and egg yolks, and ensure that the basin holding the egg whites is oil-free and water-free.It is best to use a stainless steel basin.

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  2.Use a whisk to beat the egg whites until they look like fish-eye bubbles, add 1/3 of fine sugar (30 grams)

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  3.Continue to beat until the egg whites begin to thicken When it becomes thick, add 1/3 sugar when lines appear on the surface

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  4. Continue to beat until The egg whites are relatively thick, add the remaining 1/3 sugar and continue beating.When the egg beater is lifted, the egg whites can pull out a short upright sharp corner, which indicates that they have reached a dry foaming state and you can stop stirring.beated.

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  5. Gently beat the 5 egg yolks with an ordinary egg beater, and add 40 in turn grams of olive oil and 40 grams of milk and mix well

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  6. Pour the beaten egg yolk liquid Pour into the prepared flour bowl and use a rubber spatula to gently stir evenly.Do not over-stir to avoid gluten formation

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  7. Pour 1/3 of the egg whites into the egg yolk paste, and use a rubber spatula to gently stir evenly (mix from the bottom up, do not stir in circles to prevent the egg whites from defoaming)

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  8.After stirring evenly, pour 1/3 of the egg white into the egg yolk paste and continue to stir evenly

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  9.After mixing evenly, pour the remaining egg white into the egg yolk paste and mix evenly , until the egg white and egg yolk paste are fully mixed

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  10.This is the mixed egg yolk paste.The mixed state should be a relatively thick and even light yellow color

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  11.Mash the egg yolks Pour it onto the baking paper cup, just pour 2/3 of the full cup

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  12. Upper and lower oven After preheating at 180 degrees for 8 minutes, put the cake in the oven and start baking

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  13.Approximately Bake for 25 minutes

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  14.The cake is out of the oven



15.Finished product picture

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  16.So soft