# Fourth Baking Contest and is Love to Eat Festival#paper Cup Chiffon

Name: # Fourth Baking Contest and is Love to Eat Festival#paper Cup Chiffon
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: nine egg; 70g milk; 70g Peanut oil; 150g Low-gluten flour; 70g Egg white sugar; 36g Egg yolk sugar

by A piece of cake

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Make a big chiffon, cut it well and give it away, it’s not pretty, it’s a bit exaggerated to have a knife and fork, a cup and a plate, a little bit of crumbs on the table, you have to clean up, it’s a bit troublesome, or paper cups are more convenient, if each cup is bagged and sealed, It’s also easy to carry when you’re out for fun. If you don’t finish eating at once, you can put it aside for a few more days.”

Ingredients

# Fourth Baking Contest and is Love to Eat Festival#paper Cup Chiffon

1. Divide the eggs.

2. Add egg yolk to oil and milk.

3. Add 36g sugar and stir well.

4. Sift low-gluten flour into the egg yolk paste, mix well in a zigzag shape, and set aside.

5. Add 70g of sugar to the egg white three times and beat until stiff foaming.

6. Take one third of the egg whites into the egg yolk paste, quickly cut and mix evenly.

7. Pour the egg yolk paste into an egg-beating bowl and stir evenly.

8. I have prepared paper cups, 30 small. But it’s a bit big, and there are leftovers in the end. I made 8 eggs in the evening, only 29 cups were filled, which are quite shallow, 52L oven, for reference

9. I just poured it savagely. The big pot was not easy to control. I tried the spoon scoop and the batter separator, but it couldn't come down at all.