Egg yolk paste Milk 35 grams
Fine sugar 15 grams Corn oil 30g
Egg yolk 3 Vanilla Oil 1g
Low gluten flour 50 grams Meringue
Egg white 3 Fine sugar 30g
Lemon juice A few drops
How to make cup chiffon cake Cup chiffon cake—teach you how to make it without shrinking or cracking Illustration of how to make paper cup chiffon 1

Step 1

Separate the egg whites and egg yolks of 3 eggs first and set aside (be sure to use eggs that have been refrigerated in the refrigerator, which can improve the stability of the protein when whipping). Mix the milk, caster sugar, and corn oil until completely emulsified (you can clearly see the lines when you lift the whisk, but the picture was not taken well) Cup chiffon cake—teach you how to make it without shrinking or cracking Illustration of how to make paper cup chiffon 2

Step 2

Add three egg yolks and mix wellCup chiffon cake—teach you how to make it without shrinking or cracking Illustration of how to make paper cup chiffon 3

Step 3

Add vanilla oil and mix well. Cup chiffon cake—teach you how to make it without shrinking or cracking Illustration of how to make paper cup chiffon 4

Step 4

Sift in low-gluten flour Cup chiffon cake—teach you how to make it without shrinking or cracking Illustration of how to make paper cup chiffon 5

Step 5

Draw a line to stir or stir in circles back and forth (three circles on the left and three on the right haha), do not stir in circles in one direction. Stir until the egg yolk paste is smooth, with no dry powder and no graininess. Cup chiffon cake—teach you how to make it without shrinking or cracking Illustration of how to make paper cup chiffon 6

Step 6

The container holding the egg whites must be water-free and oil-free, otherwise it will affect the beating of the egg whites. Add a little lemon juice to the egg whites, beat until fish-eye state, add sugar for the first time (I add the fine sugar in two times) Cup chiffon cake—teach you how to make it without shrinking or cracking Illustration of how to make paper cup chiffon 7

Step 7

Continue to beat until the egg whites appear textured and add sugar for the second timeCup chiffon cake—teach you how to make it without shrinking or cracking Illustration of how to make paper cup chiffon 8

Step 8

Whip until dry peaks form and the egg whites form straight peaks when lifted. Cup Chiffon Cake—Teach you how to make it without shrinking or cracking Illustration of how to make paper cup chiffon 9

Step 9

Add one-third of the egg whites to the egg yolk batter. Cup chiffon cake—teach you how to make it without shrinking or cracking Illustration of how to make paper cup chiffon 10

Step 10

Use cutting and stirring techniques to mix the egg batter evenly. Do not stir in circles, as this will cause the egg batter to defoam. Cup chiffon cake—teach you how to make it without shrinking or cracking Illustration of how to make paper cup chiffon 11

Step 11

Pour the evenly mixed egg batter into the egg whites Cup chiffon cake—teach you how to make it without shrinking or cracking Illustration of how to make paper cup chiffon 12

Step 12

Continue to mix evenly with the turning method. Also do not stir in circles, which will defoam the egg batter and affect the fluffiness of the cake. If the egg whites form clumps during the mixing process and are difficult to stir, it means that the egg whites are over-whipped. When baking The cake cracks easily.Cup chiffon cake—teach you how to make it without shrinking or cracking Illustration of how to make paper cup chiffon 13

Step 13

Shake the mixed egg batter twice to release air bubbles. Take a large piping bag and put the egg batter into the piping bag. Use scissors to cut an opening with a diameter of 1 cm. Squeeze the egg batter into the paper cups, filling each paper cup with 7-8 minutes of egg batter. Cup chiffon cake—teach you how to make it without shrinking or cracking Illustration of how to make paper cup chiffon 14

Step 14

Preheat the oven to 130 degrees in advance, place the cake in the middle layer of the oven, bake at 130 degrees for 30 minutes, then adjust the temperature to 150 degrees and bake for 20 minutes to let it color. Cup Chiffon Cake—Teach you how to make paper cup chiffon cake that does not shrink or crack. Illustration 15

Step 15

Shake the mold after taking it out of the oven and immediately move the cake to a wire rack to cool. If your egg batter is in good condition but still shrinks after taking it out of the oven, it means that the baking time is not enough. Extend the baking time appropriately. Cup chiffon cake—teach you how to make it without shrinking or cracking Illustration of how to make paper cup chiffon 16

Step 16

Come and try the paper cup Qifeng that does not crack, does not shrink, and has a delicate and soft texture. Cup chiffon cake cooking tips

As for the oven temperature, the temperature of each oven is different. Everyone should pay more attention during the baking process to find out the temperament of your own oven. Remember the status of this baking and do it appropriately next time. adjustments to finally find a suitable temperature. I use an air oven and if I bake it at 130 degrees throughout the whole process, the color of the cake will be very light, so I adjusted it to 150 degrees in the last 20 minutes. If your oven has the same light color as mine, you can follow my method, but The specific temperature will be adjusted according to the temperament of your oven. If the coloring is sufficient, there is no need to increase the temperature. The specific temperature and time will also depend on the temperament of your oven.