Chiffon Cupcakes
1.
See the main materials and auxiliary materials above
2.
After separating the white and egg yolk, put it in a clean container without water, oil and egg yolk, add 30g corn oil, add 10g fine sugar (add sugar to sweetness), and mix well.
3.
3 drops of vanilla extract (if you don’t like it, don’t let it go), add 40g of pure milk, and mix well
4.
Sieve 60g low-gluten flour + 5g corn flour and mix well. The egg yolk paste after mixing is very delicate and has no particles (standby). At this time, preheat the upper and lower layers of the oven at 135 degrees for 10-15 minutes (please preheat at the temperature of your own oven) )
5.
Whip the egg whites: when the egg whites are beaten at low speed, pour the cream of tartar into the thick foam. Turn to high speed to whip. The 40g fine sugar should be poured in three times. Put in the second fine sugar,
6.
See that the soft hook is poured into the fine granulated sugar for the third time, and it is sent at a low speed. The egg whites are sent between the wetness and the rigidity, and a strong hook is formed. The meringue is delicate and bright.
7.
Add one-third of the meringue to the egg yolk paste, mix well, mix the egg yolk paste and the meringue in a short time to prevent the meringue and defoam, and mix evenly.
8.
After mixing well, pour it into the remaining meringue, stir up the bottom or mix straight. Don't stir it for too long, it will be easy to defoam if it is stirred for a long time!
9.
Mix the cake batter, put the cake batter in a piping bag and squeeze it into a paper cup (I’m lazy, use a silicone spoon to put the cake batter into the paper cup), fill it 80% full, this 6-inch chiffon cake recipe can make exactly 12 Large-sized cupcakes, put it in, pick up the cake pan and shake it twice to remove the big bubbles. Here are six paper cups with almond slices (do not like it, please feel free)
10.
Put the baking tray into the bottom of the oven, adjust the temperature to 105 degrees for the upper layer and bake the lower layer at 80 degrees for 20 minutes, turn the upper layer to 115 degrees and bake the lower layer at 90 degrees for 15 minutes, turn the upper layer to 125 degrees and the lower layer to bake for 10 minutes at 100 degrees. The cake has fallen back, adjust the upper layer to 145 degrees and the lower layer to 130 Bake for 5 minutes to color the cake (my oven is very airtight and the hot air is locked, the temperature is high, suitable for low-temperature baking, please refer to the temperature of your own oven! The cake is out of the oven and shakes to get hot
11.
Chiffon cupcakes are fragrant and soft, delicious
12.
The paper cup chiffon does not crack, collapse, or retract
Tips:
The meringue should be stable and not defoaming: the fine granulated sugar should be poured into the egg whites in batches, which can make the meringue more stable and not easy to defoam. Please watch the video and the diagram. If you feel that the meringue is unstable, pour it in the third time. Add some cornflour to the sugar and stir it together.
