Paper Cup Chiffon Cake

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.

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.

Material

Low powder 110 g
egg 4
Powdered sugar 90g
Corn oil 60g
milk 60g

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.

The practice of paper cup chiffon cake Step 2

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.

The practice of paper cup chiffon cake Step 3

Add milk and mix well.

Paper Cup Chiffon Cake Step 4

Sift into low powder.

Paper Cup Chiffon Cake Step 5

Stir evenly and set aside.

The practice of paper cup chiffon cake Step 6

Add 50g of powdered sugar to the egg white three times, and use an electric eggbeater to beat until dry foaming.

The practice of paper cup chiffon cake Step 7

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.

The practice of paper cup chiffon cake Step 8

Pour into paper cups, preheat the oven at 160 degrees, middle layer, and bake for about 30 minutes.

Paper Cup Chiffon Cake Step 9

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