Chiffon Cupcakes
| Eggs 3 | Milk 35 grams |
| Corn oil 30g | Low gluten flour 45g |
| Powdered sugar 40g | Lemon juice 5 drops |
Step 1
Prepare the required ingredients as shown in the picture. All-purpose flour can be substituted for low-gluten flour by steaming and cooling. Lemon juice can be replaced with white vinegar, powdered sugar can be replaced with white sugar and cornstarch, and milk can be replaced with water.
Step 2
First, separate the egg yolks and egg whites. The egg whites should be in a slightly larger bowl for easier whipping.
Step 3
Add corn oil to egg yolks and mix well.Pour in the milk and stir evenly. Be careful not to pour it in all at once and stir again!
Step 4
Sift in the low-gluten flour and stir evenly horizontally and vertically. Do not stir in circles to prevent the flour from forming gluten.
Step 5
Add a few drops of lemon juice to the egg whites and stir to form a large foam, then add 1/3 of the powdered sugar.
Step 6
When the big bubbles disappear and turn into small bubbles, add 1/3 of the powdered sugar.
Step 7
When the foam gradually becomes finer, add the last 1/3 of the powdered sugar
Step 8
The beaten egg whites have obvious texture and will not fall out when poured into the bowl. At this point you can preheat the air fryer or oven, 140 degrees for 5 minutes.
Step 9
Scoop out 1/3 of the beaten egg white and add it to the egg yolk paste. Stir-fry to combine the egg white and egg yolk.
Step 10
After mixing, pour the egg yolk paste into the egg white bowl and continue mixing.
Step 11
Mix well and set aside.
Step 12
I divided 5 paper cups here, you can also use a 6-inch cake mold.
Step 13
Bake at 130-140 degrees for 35 minutes (low-flour baking is not easy to collapse). Open it and take a look at it after 15 minutes. Cracks indicate that the temperature is too high and the cakeIf the paste does not grow taller, it means the temperature is low or the mixing is excessive. Adjust the temperature and time in time. Chiffon cupcake cooking tips
