According to the cream chiffon cupcakes in Xiaomu's kitchen, I changed it a little and increased the serving size. The cream was also saved, and the cupcakes were easier to eat.
|Low powder||110 g|
Egg yolk and egg white are separated.
Add 40g of powdered egg yolk to the egg yolk and mix well. Be sure to melt the sugar completely.
Pour in corn oil (you can also use salad oil, but I think the effect is similar, I used corn oil), use a manual eggbeater to mix evenly, make sure that the oil is fully integrated.
Add milk and mix well.
Sift into low powder.
Stir evenly and set aside.
Add 50g of powdered sugar to the egg white three times, and use an electric eggbeater to beat until dry foaming.
First pour one-third of the egg white into the egg yolk paste, cut and mix evenly, then pour all the egg yolk paste into the egg white together, cut and mix evenly.
Pour into paper cups, preheat the oven at 160 degrees, middle layer, and bake for about 30 minutes.