Refrigerated fresh eggs 4 pieces (about 65g each) Corn oil 50g
Milk 60g Fine sugar 70g (cake body 50, cream part 20)
Cake flour 90g Lemon juice (or white vinegar) 2-3g (this is to remove the fishy smell, you can leave it out if it is not available)
Medium Paper Cup 12 pieces
How to make the eight-inch chiffon cake version Internet celebrity cream cupcake (eight-inch chiffon cake version) Illustration of how to do it 1

Step 1

Have you prepared the ingredients according to the recipe above? Internet celebrity cream cupcake (eight-inch chiffon cake version) Illustration of how to do it 2

Step 2

Separate the refrigerated eggs from the egg whites and yolks in the way you are used to (do not mix egg yolks into the egg whites, otherwise it will easily fail)Internet celebrity cream cupcake (eight-inch chiffon cake version) Illustration of how to do it 3

Step 3

Let's make the egg milk paste first: put the milk, egg yolks and vegetable oil into a cooking bowl, stir evenly with a manual egg beater until there is no oil splash? Internet celebrity cream cupcake (eight-inch chiffon cake version) Illustration of how to do it 4

Step 4

Use a flour sieve to sift the prepared low-gluten flour into the egg and milk paste, and stir evenly using a "Z" shape (do not stir unscrupulously, otherwise it will be very easy to gluten and the cupcakes will shrink). Mix the egg yolks Keep the paste aside for later use? Internet celebrity cream cupcake (eight-inch chiffon cake version) recipe illustration 5

Step 5

Make meringue: It is mentioned above that the egg whites are refrigerated. This is for this step. The refrigerated egg whites are more stable to beat. Add the lemon juice into the egg whites and start the electric egg beater at medium to high speed to beat the egg whites. The egg whites will be ready during the beating process. Add the sugar three times, add the first sugar when the egg whites are like big bubbles and fish eyes, add the second sugar when the bubbles of the meringue gradually become fine, whitish and have a slight texture, the whole meringue will be fluffy. When it rises and obvious texture appears, add sugar for the third time. Continue beating at medium-high speed for about half a minute until the sugar is completely diluted, then switch to low-speed whipping to finish? Internet celebrity cream cupcake (eight-inch chiffon cake version) Illustration of how to do it 6

Step 6

The final state of the meringue is like this, with a delicate and smooth surface. When you lift the whisk, it will be in the shape of a small curved hook with great texture. The whole will not be very hard (the cupcake meringue cannot be beaten until the egg whites are lifted up and straightly hooked, otherwise prone to severe cracking) Internet celebrity cream cupcake (eight-inch chiffon cake version) recipe illustration 7

Step 7

Mix the cake batter: First mix one-third of the prepared meringue with the egg yolk batter. Use the cutting and stirring technique like I did to mix evenly. Be sure to pay attention to the technique to prevent defoaming. Pour all the mixed cake batter into the remaining egg white container, continue to use the cutting and stirring technique, and finally mix evenly to get the cupcake batter. Do not over-mix, three elements: fast ~ accurate ~ stable ~ (Oh By the way, you can turn on the oven to preheat at this time. Just preheat the upper tube at 135° and the lower tube at 140°.) Internet celebrity cream cupcake (eight-inch chiffon cake version) Illustration of how to do it 8

Step 8

Put the cake batter into a piping bag, cut the opening like I did and squeeze the batter into the paper cup 80% full, leaving a fluffy height (if you don’t know how to bag, you can send me a private V❤ I will teach you the techniques step by step) Internet celebrity cream cupcake (eight-inch chiffon cake version) Illustration of how to do it 9

Step 9

After squeezing the cake batter, shake it a few times. After shaking out the big bubbles, place it neatly on the baking sheet like I did, and put it into the preheated oven. The temperature of a conventional home oven is 135 for the upper heat and 140 for the lower heat. Bake for 35 minutes, then increase the upper heat to 150 degrees, keep the lower heat unchanged, and continue baking for 15 minutes, a total of about 50 minutes ~ Each brand of oven has different temperaments. For those who are not very familiar with the temperature of their own ovens, be sure to observe the temperature of the paper cups at all times. For coloring conditions, adjust the temperature appropriately to avoid burning. Never open the oven door during the entire process to avoid the cake from collapsing and shrinking. Internet celebrity cream cupcake (eight-inch chiffon cake version) Illustration of how to do it 10

Step 10

After the cake is baked, take it out of the oven and shake it a few times to knock out the excess heat. Place it on the baking sheet to cool. Use your favorite piping tips to decorate with your favorite cream flavor. Put on all kinds of seasonal fruits. You can use it as you like. Be bold in your imagination and mix it as you like until you are satisfied~ Internet celebrity cream cupcake (eight-inch chiffon cake version) Illustration of how to do it 11

Step 11

It’s fragrant, soft and cute. Dabao’er can’t wait. I’m going to share it~O(∩_∩)O~ Cooking tips for the eight-inch chiffon cake version

1. Cake batter: When mixing the egg yolk batter, be careful not to stir the flour into gluten, as vigorous efforts may cause the cake to shrink; When mixing the meringue with the egg yolk paste, be gentle and do not over-mix the egg whites to defoam them; The container used to whip egg whites must be clean and oil-free and water-free. In summer, fresh eggs that have been refrigerated must be used; Adding a little lemon juice or white vinegar is to help beat the egg whites and remove the fishy smell. If you don’t have lemon juice, you can use white vinegar instead. If you don’t have it, you don’t have to add it; 2. Cream decoration: 200 grams of imported whipping cream and 20 grams of fine sugar. Decrease or increase the amount according to your preferred sweetness. Beat until there is no fluidity. Decorate cupcakes. Regarding paper cups and oven temperatures: There are many types of cupcake cups, including oil-film cups, high-temperature-resistant paper cups, and regular paper cups. The one I use is a medium-sized high-temperature-resistant paper cup. Are you attracted by the appearance? Do not use paper cups that are not high-temperature resistant. Health comes first. Bit; The temperature field of each brand's oven is different. You can adjust it appropriately according to the size and temperature of your own oven. The temperature I gave is a relatively conservative baking method. I share it with you only after multiple baking times have been completed perfectly.