#炉美食# Chiffon Cup Cake
by Euchen’s small kitchen
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Prepare materials
2. Milk, corn oil, 20 grams of granulated sugar and mix well, then sift the low-powder salt into the stir. Do not over stir to prevent the flour from becoming gluten, then add the egg yolk and stir in a J shape
3. Add a few drops of lemon juice to the egg whites at a medium speed, and add the fine sugar in 3 times. Beat until dry foaming. Take one third of the egg whites into the egg yolk paste, stir in a J shape, and then pour into the remaining egg whites and stir evenly
4. Squeeze into the glass 7 minutes full. Put it into the preheated oven, 170 degrees, 18 minutes
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