Chiffon Cup Cake

Name: Chiffon Cup Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g Low-gluten flour; 4 egg; 75g milk; 60g Sugar; 40g Corn oil; 5 drops White vinegar; 1g salt

by Gourmet temptation to greedy cats

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

This cup cake adopts the method of making chiffon cakes, and the texture is fluffy and delicate. Compared with the previous two cup cakes that use whole eggs, beaten eggs, and oil-free and water-free, the taste is more moist and tender. Due to its high water content, It is advisable to use low temperature and slow roasting to achieve the effect of no shrinkage and no cracking. For several days, I used different methods (whole egg, split egg, chiffon) to make three different cup cakes. To sum up, I think the easiest and easiest thing to do is to use whole eggs to make cakes. The most delicate taste is the chiffon cake. "

Ingredients

120g Low-gluten Flour
4 Egg
75g Milk
60g Sugar
40g Corn Oil
5 drops White Vinegar
1g Salt

Chiffon Cup Cake

1. Separate the egg white and egg yolk, and put the egg whites into a bowl without water and oil.

2. Mix the milk and oil well, add the egg yolk, and mix well.

3. Sift in low-gluten flour and mix well. Don't over-mix the mixed egg yolk to avoid gluten.

4. Add salt and vinegar to the egg whites, add sugar in three times, and beat until stiff foaming.

5. First take 1/3 of the egg white paste and add it to the egg yolk paste, and stir evenly with a rubber spatula.

6. Then pour the batter into the remaining 2/3 of the egg white paste, and mix and stir until the egg white and egg yolk paste are completely fused.

7. Preheat the oven and arrange the paper cups.

8. Put the cake batter into the paper cup about 8 minutes full.

9. Put it in the preheated oven, 120 degrees, lower and middle, and bake for 35 minutes.

10. Bake out, let cool, and eat.

Tips:
1. The time and temperature required for baking should be set according to your own oven.
2. The method of mixing low-gluten flour is to stir, don't make a circle, it will defoam.
3. Due to the high water content of Chiffon cakes, low-temperature and slow-bake methods should be adopted to achieve the effect of no shrinkage and no cracking.