Chiffon Cream Cup Cake

Name: Chiffon Cream Cup Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 55g Low-gluten flour; 3 pcs egg; 45g Caster sugar; 30g Salad oil; 30g milk; 200g Light cream; 30g Fruit

by Follow the fish

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

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Ingredients

55g Low-gluten Flour
3 pcs Egg
45g Caster Sugar
30g Salad Oil
30g Milk
200g Light Cream
30g Fruit

Chiffon Cream Cup Cake

1. Knock the whole egg into a basin without water and oil; remove the egg yolk; add 15g caster sugar;

2. Stir with egg custard until the caster sugar dissolves; pour in the salad oil and beat evenly with egg custard; pour in the milk, stir and mix the cream well

3. Sift in the low powder; cut and mix evenly with egg extract;

4. Add a few drops of white vinegar to the egg whites; first low speed and then high speed whipping; add the remaining 30g caster sugar in three times

5. Beat with a whisk until stiff foaming; take one-third of the beaten egg whites, pour into the egg yolk paste, cut and mix evenly with a spatula; pour the mixed batter into the remaining egg whites, cut and mix evenly

6. Put the mixed batter into the piping bag; put the paper mold in the 12 small cake molds; reduce the mouth of the top of the piping bag, squeeze the batter into the paper mold about 8 minutes full; put it into the 180 degree preheated oven, middle layer, top and bottom Bake on fire for about 25 minutes

7. Pour the whipped cream into the basin, add the caster sugar, and whip with a whisk; cut a small mouth at the front of the piping bag, put it into the piping mouth, and put the whipped cream into the piping bag

8. After the chiffon in the paper cup comes out of the oven, let it cool; squeeze the cream on it; decorate the surface of the cream with your favorite fruits

9. carry out

Tips:
1. The baking time and temperature are adjusted according to the temperature of your own oven;
2. Do not decorate the baked cup cakes immediately. Try to wait for the cake to cool down before proceeding.