# Fourth Baking Contest and is Love to Eat Festival# Chiffon Cupcakes
1.
Separate the egg whites and egg yolks, and place the egg whites in an oil- and water-free container.
2.
Add 20 grams of fine sugar to the egg yolks and beat them evenly with a manual whisk.
3.
Add 20 grams of fine sugar to the egg yolks and beat them evenly with a manual whisk.
4.
Sift in low-gluten flour.
5.
Use a spatula to cut up and down in a cross shape and mix into a smooth batter. Preheat the oven to 190 degrees.
6.
Add a few drops of vinegar to the egg whites and add sugar in batches, and the electric whisk from low to high speed to small sharp corners.
7.
Add the egg whites into the egg yolk paste three times, cut and mix quickly.
8.
The mixed batter is even and shiny.
9.
Put the soft paper cup into the hard cup and put 8-9 minutes full of batter. 190 degrees, about 15 minutes.
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