# Fourth Session of Baking Contest and is Love to Eat Festival# Popping Paper Cup Chiffon Cake

# Fourth Session of Baking Contest and is Love to Eat Festival# Popping Paper Cup Chiffon Cake

1. Prepare all the ingredients and sift the low-gluten flour 2 to 3 times in advance.

2. Rinse the blueberries with clean water, drain the water, and absorb the surface water with kitchen paper.

3. Sift some high-gluten flour on the blueberries that have completely absorbed the surface water, roll the blueberries to make the surface evenly coated with a layer of high-gluten flour, sift off the excess flour, and set aside.

4. Separate the egg whites and egg yolks, put 4 egg yolks and a whole egg in an egg beater, and put the remaining 4 egg whites in another clean, oil- and water-free egg beater. Put the egg whites in the refrigerator first.

5. Break up the mixture of egg yolk and whole egg, add odorless liquid oil, and stir until emulsified.

6. Sift in low-gluten flour, mix well until there is no dry powder, set aside.

7. Add a few drops of lemon juice to the egg whites and beat them until the color turns white and there are many big fish-eye-like bubbles. Add granulated sugar in 3 times and beat until dry foaming, that is, lift up the whisk, and there are small upright sharp corners on the beater head. The time for adding sugar is: when the fish eyes are foamed, when the foam is fine, and when the foam is wet.

8. Preheat the oven to 150 degrees. Take 1/3 of the beaten egg white, add it to the egg yolk, stir with a spatula or cut and mix evenly.

9. Pour the well-mixed cake batter back into the egg white bowl, and use a spatula to gently and quickly toss or cut and mix evenly.

10. Pour the mixed cake batter into a small paper cup, 7 minutes full.

11. Put in the prepared blueberries and press lightly with your fingers.

12. Put it into the preheated oven, middle level, heat up and down, 150 degrees, bake for 30 to 35 minutes, until the cake expands to slightly retracted, tap the surface with your hand, and make a "pop" sound. When out of the oven, buckle upside down on the drying net and let it cool before eating.