Chiffon Cupcakes
1.
Beat the eggs into a clean basin
2.
The egg yolk is separated from the egg white, and the egg white must not be stained with water, oil, or egg yolk
3.
Separated egg yolk
4.
Separated egg white
5.
Add 125 grams of sugar to the egg yolk
6.
Add 220 grams of cooking oil
7.
Add 600 grams of water
8.
Use a whisk to lightly break up. Don't beat the egg yolk
9.
Weigh the bottom flour
10.
Add to egg yolk
11.
Beat gently with a whisk
12.
Add baking powder
13.
Stir evenly, do not over-mix, so as to avoid the flour becoming gluten.
14.
Add tartar powder and salt to the egg whites and stir at medium speed
15.
When the egg beater beats the egg whites to the shape of a fish-eye bubble, add 2/3 of the sugar and stir quickly
16.
Send fast
17.
Continue whipping until the egg whites begin to thicken and become thicker foam, then add 1/3 of the sugar.
18.
Continue to beat for a while. When the egg beater is lifted and the egg white can pull out the curved sharp corners, it means that it has reached the level of wet foaming. If you are making chiffon cake rolls, the egg whites can be beaten to this level. But if you make a regular chiffon cake, you still need to continue whipping.
19.
The egg white can pull out a short, upright sharp corner, which indicates that it has reached a dry foaming state and can stop whipping.
20.
Put 1/3 of the egg whites into the egg yolk paste and mix gently with your hands (turn up from the bottom, do not stir in a circular motion, so as to prevent the egg whites from defoaming),
21.
Cake batter after mixing evenly
22.
After stirring evenly, pour all the egg yolk paste into the egg white bowl
23.
Stir in the same way until the egg white and egg yolk paste are well mixed.
24.
Until the egg white and egg yolk paste are well mixed.
25.
The state after mixing should be relatively thick and uniform light yellow.
26.
Put the cake batter one by one into high-temperature paper cups.
27.
Preheat the oven at 150 degrees for 10 minutes, and bake at 150 degrees for 40 minutes. When baking, pay attention to the fire and adjust the temperature at any time according to the color depth. After the oven is out, lift the mold and shake it a few times.
28.
Chiffon cupcakes after baking
29.
Melon seeds sprinkled on top
30.
Whether the cake is mature or not can be tested by tapping the surface with your fingers. If there are finger marks on the surface or the inside feels soft and floating, it is unripe; if it feels elastic, it is ripe.
31.
Freshly baked cupcakes
Tips:
1. The plate containing the egg white and egg yolk must be oil-free and water-free;
2. The egg whites are sent to the degree of rigidity;
3. Preheat the oven in advance;
4. Adjust the temperature according to the temperature of your own oven.
