Original chiffon cupcakes

Low gluten flour 100 grams	Eggs 4
Fine sugar 60g (added to egg white)	Fine sugar 25g (add to egg yolk)
Milk 65 grams	Edible oil 50 grams

How to make original chiffon cupcakes

Step 1

Prepare the ingredients. It is best to bring the eggs to room temperature before using them.

Step 2

First separate the yolks and whites of the eggs, mix the yolks and fine sugar, and beat with a whisk until the volume increases and the color becomes lighter. Then add the cooking oil in three additions, and stir with a manual whisk each time until the mixture is even. Add next time

Step 3

Add milk and stir evenly

Step 4

Sift in the low-gluten flour and mix evenly with a rubber spatula to form an egg yolk batter.

Step 5

Make meringue: (the container containing the egg white must be oil-free and water-free) first beat it with an electric egg beater until it becomes rough.

Step 6

Add 1/3 of the caster sugar to the egg whites, turn to medium-high speed and beat until fine foam forms, then add 1/3 of the caster sugar, turn to high speed and continue beating until texture can appear.

Step 7

Finally, add the remaining sugar and continue beating until it reaches a dry peak state (that is, when the whisk is lifted, the egg white can pull out a short, upright peak), and the meringue is completed.

Step 8

Pour 1/3 of the meringue into the egg yolk paste plate and mix evenly with a rubber spatula; then add 1/3 of the meringue into the egg yolk paste plate.medium, use a rubber spatula to stir evenly

Step 9

Finally, pour all the batter in the egg yolk batter pan into the remaining meringue pan, and mix thoroughly (remember not to stir in circles)

Step 10

Before filling the cake batter into the 12-piece cake mold, you can first put the cake batter into a piping bag

Step 11

Put the small cake cup into the mold, and then squeeze in the cake batter until it is about 8-9 minutes full. After filling it, tap it lightly on the table a few times to pop out the big bubbles in the cake batter.

Step 12

Preheat the oven for 10 minutes and bake at 170 degrees for 25 minutes

Step 13

While the small cake is baking, pour the remaining cake batter into a large paper cup until it is 8 minutes full. Take a few sips.Shake out big bubbles

Step 14

After the small cake is baked, immediately put it in the oven and bake it at 170 degrees for 25-30 minutes.

Step 15

The original chiffon cake is finished like this. After it comes out of the oven, you have to eat it on the table a few times. There is no need to turn the cupcake upside down.

Step 16

Finished product 1

Step 17

Finished product 2

Step 18

Look, at this height, there is no waist shrinkage at all. Cooking tips for original chiffon cupcakes

Oven: Kepu TO5332 oven 1. The utensil used for beating egg whites must be water-free and oil-free, and egg yolk cannot be mixed into the egg whites, otherwise it will affect the beating of the egg whites. 2. When beating egg whites, add one or two drops of white vinegar or lemon juice to help the egg whites beat more easily and become more stable. 3. When mixing the batter, you should mix the batter from bottom to top. Do not stir vigorously to avoid defoaming. 4. When mixing, do not add all the egg whites at once. This will make it difficult to mix evenly, and it will also easily cause the egg whites to defoam. 5. The baking temperature and time are for reference only. 6. There is no need to invert the cupcakes. It is normal for the cupcakes to collapse a little.