Chiffon Cupcakes

Chiffon Cupcakes

1. Weigh the ingredients and set aside.

2. The basin should be clean and free of water and oil. Be careful to separate the egg whites and egg yolks. Separate 10 grams of white sugar into the egg yolk and add salt.

3. Stir well and pour in corn oil and pure milk.

4. Stir again and sift in low-gluten flour.

5. Stir in a "Z" shape until there are no particles.

6. Squeeze lemon juice into the egg whites, add white sugar in three times to beat the egg whites at high speed.

7. It is enough to have upright sharp corners.

8. Pour half of the beaten egg whites into the egg yolk batter. Stir it in a "J" shape, do not draw a circle to avoid defoaming.

9. After mixing, pour into the remaining egg whites and continue to mix evenly.

10. Pour the egg batter into the piping bag, squeeze it into the paper cup until it is eight or nine minutes full, and sprinkle a little cooked sesame on the surface.

11. Preheat the Hai's B30 oven in advance: 120 degrees, put it in the middle.

12. Bake for 60 minutes, and turn to 150 degrees for the last ten minutes to bake and color until the time is over.

13. The fragrant cupcake cup is out!

14. Finished picture.

15. Soft and delicate, sweet and delicious.

16. No added health.

Tips:

Oven: Haishi B30 (pink) 30L vertical. The color is uniform and the temperature is stable.
The amount in the recipe can make 8 medium cupcakes. The temperature of each oven is different, please adjust the temperature appropriately according to your own oven.