Egg yolk 3 Water (milk) 40g
Corn oil 20g Low gluten flour 50g
protein 3 Fine sugar 45g
How to make Qifeng Cup Illustration of how to make chiffon cups (cupcakes) that don't shrink, don't collapse, and don't need to be turned upside down 1

Step 1

Prepare the paper cups first. The recipe of 3 eggs can make 8 pieces. The egg with shell is about 55g/piece. Do not use wood-fired eggs because they are smaller, which will affect the proportion. No retraction, no collapse, no need for undercuts Feng Cup (Cupcake) Recipe Illustration 2

Step 2

Weigh the water and corn oil. You can use equal amounts of milk (or juice) instead of water. No retraction, no collapse, no need for undercuts Feng Cup (Cupcake) Recipe Illustration 3

Step 3

Beat to emulsify until the color becomes thicker and whiter.No retraction, no collapse, no need for undercuts Feng Cup (Cupcake) Recipe Illustration 4

Step 4

Sift in the low-gluten flour and beat in a "z" motion until there are no flour particles. No retraction, no collapse, no need for undercuts Feng Cup (Cupcake) Recipe Illustration 5

Step 5

Then separate the eggs No retraction, no collapse, no need for undercuts Feng Cup (Cupcake) Recipe Illustration 6

Step 6

Stir evenly again and cover with a damp cloth to prevent dry scab on the wall of the basin. No retraction, no collapse, no need for undercuts Feng Cup (Cupcake) Recipe Illustration 7

Step 7

Add fine sugar to the egg whites in batches, and beat until the beater pulls out the whisk and has small peaks. This level is the same as that of chiffon cake. No retraction, no collapse, no need for undercuts Feng cup (cupcake) recipe illustration 8

Step 8

Add the beaten meringue to the egg yolk paste in three batches. Stir evenly each time before adding. Be gentle and stir well to avoid any precipitation.No retraction, no collapse, no need for undercuts Feng Cup (Cupcake) Recipe Illustration 9

Step 9

After stirring evenly, it will look like this. If the surface is full of bubbles, it means that the egg whites are unstable and are already defoaming. No retraction, no collapse, no need for undercuts Feng Cup (Cupcake) Recipe Illustration 10

Step 10

Put it into the piping bag that has been prepared in advance. No retraction, no collapse, no need for undercuts Feng cup (cupcake) recipe pictureSolution 11

Step 11

Squeeze into each cup until it is about 70% full, not too much. Tap gently to remove large bubbles on the surface. If there are individual large bubbles, use a toothpick to prick them. No retraction, no collapse, no need for undercuts Feng Cup (Cupcake) Recipe Illustration 12

Step 12

Place in preheated oven: Temperature (the two temperatures before and after represent the separate settings of the upper and lower tubes respectively) If the upper and lower tubes cannot be set separately, ignore it. Try lowering the temperature of the upper tube by 10 degrees as a whole. However, you still need to adjust it according to your own oven. You can only refer to this temperature. 130/100 40 minutes (top tube/down tube) 140/110 10 minutes 150/120 20 minutes (This is a gradual temperature roast, it’s not for you to choose. Yes, that’s right, it’s about 60-70 minutes) My cup is big, you have to adjust the time when using a smaller one~ No retraction, no collapse, no need for undercuts Feng Cup (Cupcake) Recipe Illustration 13

Step 13

Due to low-temperature baking, the cake expands and colors slowly. The cake will have a peak volume expansion point, and then slowly begin to fall back. After about ten minutes, it will be basically stable and will remain in this state. At this time it is fully cooked and will be accompanied by a very attractive cake aroma. No retraction, no collapse, no need for undercuts Feng Cup (Cupcake) Recipe Illustration 14

Step 14

Finally, after being satisfied with the coloring, it comes out of the oven. It is shaken first to release the hot air. There is no need to turn it upside down. The condition is very stable. No retraction, no collapse, no need for undercuts Feng Cup (Cupcake) Recipe Illustration 15

Step 15

If there is hot stamping available, you can hot stamp the pattern you like. Don’tStylish. No retraction, no collapse, no need for undercuts Feng Cup (Cupcake) Recipe Illustration 16

Step 16

Generally, I am very careful when ironing, especially if there are children at home, I must pay attention⚠️ and never let them touch it. Also, after use, be sure to place it on a material that is not afraid of being burned. Last time I accidentally placed it on a scraper and burned a hole in the scraper. The temperature of the fire should reach about 280 degrees. If the temperature is too high, the hot stamping on the surface of the cake will be burned instantly. If the temperature is too low, it will not be hot. If it happens to be 280 degrees we need, then count 1, 2, 3 in your mind. , take it away immediately, it will basically not burn, and the beauty is online. No retraction, no collapse, no need for undercuts Feng Cup (Cupcake) Recipe Illustration 17

Step 17

It won't wrinkle or collapse when it's cold. It's also very strong for cupcake decorations and won't lose its bearing capacity.No retraction, no collapse, no need for undercuts Feng Cup (Cupcake) Recipe Illustration 18

Step 18

The cake has a moist texture and a thin crust. It is very delicious and sweet but not greasy. No retraction, no collapse, no need for undercuts Feng Cup (Cupcake) Recipe Illustration 19

Step 19

The tissue is also super perfect and has no shrinkage. Children who are allergic to milk can use water directly and the taste is very good. No retraction, no collapse, no need for undercuts Wind cup (paper cup eggCake) Recipe Illustration 20

Step 20

If you use the wind oven baking method: bake at 110 degrees for 25 minutes, bake at 120 degrees for 15 minutes, then turn to 140 degrees and bake for 15 minutes, the egg whites will be in the state of chiffon. If you want to be perfect, you must work hard on beating the eggs. The next step is the gradual warming method. Eighty percent is enough, not too much. The wind oven cupcakes will not shrink, crack, or dent (condition and temperature transfer are very important) The first stage: Before entering the oven, the batter can be naturally leveled. If it is uneven, it will be uneven during baking. The second stage: 110 degrees for 25 minutes. The batter rises slowly and forms a round arch shape instead of rising upright. If it rises upright, it means that the oven temperature is too high or the batter is too full, which will cause the oven to be concave. The third stage: 120 degrees for 15 minutes, the dome is basically finalized, and the temperature is changed to make the batter rise upright. The fourth stage: bake at 140 degrees for 15 minutes to set the shape. The advantage of the air oven is that it has a hot fan, so the surface must be baked dry enough so that it will not shrink or crack when it comes out of the oven. No retraction, no collapse, no need for undercuts Feng Cup (Cupcake) Recipe Illustration 21

Step 21

In order to use the wind stove for more baking, I turned out an unused mold in my house. It was stained with rust. If you use the 12-piece cake in my picture, one square is exactly one plate. I doubled the amount. If there are many molds, this cake can be baked on four layers in the air oven.No retraction, no collapse, no need for undercuts Feng Cup (Cupcake) Recipe Illustration 22

Step 22

First lower the temperature to 110 degrees for 25 minutes No retraction, no collapse, no need for undercuts Feng Cup (Cupcake) Recipe Illustration 23

Step 23

Then 120 degrees for 15 minutes No retraction, no collapse, no need for undercuts Feng Cup (Cupcake) Recipe Illustration 24

Step 24

140 degrees 15 minutes No retraction, no collapse, no need for undercuts Feng Cup (Cupcake) Recipe Illustration 25

Step 25

Perfectly cooked, give it a gentle shake to release the heat. No retraction, no collapse, no need for undercuts Feng Cup (Cupcake) Recipe Illustration 26

Step 26

The furnace never gets old either. Illustration of how to make chiffon cups (cupcakes) that do not shrink, do not collapse, and do not need to be inverted 27

Step 27

1, 2, 3, branding No retraction, no collapse, no need for undercuts Feng Cup (Cupcake) Recipe Illustration 28

Step 28

It won't shrink when it gets cold No retraction, no collapse, no need for undercuts Feng Cup (Cupcake) Recipe Illustration 29

Step 29

Your appearance is online, right?No retraction, no collapse, no need for undercuts Feng Cup (Cupcake) Recipe Illustration 30

Step 30

It is not hard and thick due to long-term baking at low temperature, but is soft and moist. It is a very good baking method. I recommend everyone to learn it. I personally think it is also suitable for steam-baked cakes such as ancient cakes and light cheesecakes. Use a gradual method. It can definitely hold up when grilled warm. No retraction, no collapse, no need for undercuts Feng Cup (Cupcake) Recipe Illustration 31

Step 31

When you burn it like this, it's not a problem with the baking, it's because the temperature of the soldering tip is too high and it's burnt. So please pay attention. Qifeng cup cooking tips

The following is coffee flavored This is my recipe for four eggs~ (5039 roll cup*14 pieces) Cake powder 55g Sugar-free coffee powder 10g Oil 25g 50g hot water 64g egg yolk (with shell 1 egg 52g-54g) *20g fine sugar - Egg white 128g (1 piece with shell 52g-54g) Corn flour 5g *40g fine sugar Just follow the hurricane method you are used to. (If you use the hot noodle method, please melt 20g of fine sugar first) This recipe is neither sweet nor greasy. Replace the coffee powder with cake flour and it will be the original flavor. Cocoa flavor-50 cake flour, 12 cocoa powder Matcha flavor - cake flour 55, matcha powder 8