Chiffon Cup Cake

Name: Chiffon Cup Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs 65 g shelled eggs; 45g Arowana low-gluten flour; 30g Caster sugar for egg whites; 20g Corn oil; 25g Cold water

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The breakfasts these days are all kinds of sandwiches, I think it's time to change my taste. Today is still the big sun, but after opening the door for a few minutes, the whistling little cool breeze is really cool, not afraid of heat, not afraid of heat! Two eggs and a handful of flour are as simple as that, and the cake is made with fun.
The cake is very common, and it is still the basic recipe of chiffon cake. I used to make it with 6-inch or 8-inch molds. Today I want to be more delicate and bake with paper cups. By the way, I will add a few more flowers to the cake. It's exquisite. If you want the cake to be smooth and not cracked, you must master several key points: the protein paste should not be too hard, the powder should not be too much, and the temperature should not be too high.
The temperature and time for baking big cakes and cup cakes are still a bit different. Because the mold is large and high, the baking time should be extended at the same temperature. Some ovens display a temperature of 150 degrees, but the actual temperature may be 120 degrees or 180 degrees. The recipe is dead, and people are alive. It must be adjusted according to the size of the egg yolk and egg white, the water absorption rate of the flour, and the temper of the oven. "

Ingredients

Chiffon Cup Cake

1. All the ingredients are ready. The cold water can be replaced with milk or fruit juice. I did not open the milk bag because of the small amount used. The corn oil can be replaced by soybean oil and salad oil with no obvious smell. I poured the corn oil directly In a basin for egg yolks;

2. Separate the egg white and the yolk, put the egg white into an oil-free and water-free egg-beating basin, and put the egg yolk into the corn oil basin;

3. Use a manual whisk to mix the egg yolk and corn oil evenly, then pour in cold water and stir evenly;

4. Sift low-gluten flour into the egg yolk melt. The amount of flour can be controlled between 40-45 grams, depending on the size of the egg yolk and the water absorption rate of the flour to adjust;

5. Use a manual whisk to whisk evenly in irregular directions without obvious dry powder and small bumps. Lift the whisk, and the egg yolk paste will drop down slowly and smoothly, and set aside for later use;

6. Use KitchenAid 9-speed whisk, the highest speed 9 speed, to beat the egg whites into thick bubbles, pour in half of the sugar, and continue to beat at 9 speed;

7. When the egg white becomes fine white foaming, pour in the remaining sugar and beat at 9 speed. When you feel a little resistance and the meringue paste has obvious lines, turn to 5 speed;

8. The texture becomes more and more obvious, and when the egg white paste has obvious luster, turn off the whisk and lift it up. The egg white paste presents a small hook and finishes. At this time, start to preheat the oven and heat up and down at 120 degrees;

9. Take 1/3 of the egg white paste into the egg yolk paste and stir evenly with a manual whisk;

10. Pour the mixed batter back into the meringue bowl, and stir evenly with a spatula;

11. The cake batter is delicate and shiny, with almost no bubbles visible;

12. Use a small spoon to scoop the cake batter into a paper cup, about 8-9 pieces; send the green cake to the middle layer of the preheated oven, fire up and down 120 degrees, 40 minutes; the specific temperature and time depends on the situation of the oven and the cake Mold to adjust;

13. Take the cake and shake it on the counter a few times after it is out of the oven. After it is cool, it can be stored in a bag, or it can be used as a cake base for decoration;

14. I used a copper branding mold and burned a few small flowers on the surface of the cake, and the ordinary cake became exquisite and beautiful all at once.

15. Chiffon cupcakes are soft and delicate without cracking!

Tips:
1. This is the basic chiffon cake recipe. You can make 6-inch cakes that are not full of mold; if you are making 6-inch cakes, the time should be extended by about 15 minutes while keeping the temperature constant. Adjust the actual situation of the oven;
2. The amount of flour can be between 40-45 grams, depending on the size of the egg yolk, the water absorption rate of the flour, and the taste you like to adjust, as long as the batter can fall down smoothly, it is not a problem if it is dry;
3. Judge whether the cake is fully cooked, and look at the state of the cake in the oven: when it reaches the highest position, it will fall back. Whether it is flat or dome, it can be out of the oven after it can be kept for about 15 minutes; as for using a toothpick to explore the inside Is there a wet batter? It is not recommended to do this, because once the cake is taken out, even if it is heated back to the oven, it will not return to its ideal state.