Original Chiffon Cream Cup Cake

Name: Original Chiffon Cream Cup Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 68g Low-gluten flour; 35g Salad oil; 40g+10g Soft white sugar; 45g milk; A few drops Lemon juice; 120g Light cream

by White~fog

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Cup cakes are one of the favorite desserts of Americans. Compared with American foods such as burgers, hot dogs, donuts, and Muffins, they are more delicious, beautiful in shape, and pleasing to the eye. Although it is just a combination of simple ingredients, the mellow taste and dreamy and gorgeous appearance make people fall into the temptation world of desserts at once. Simple small cakes, simple decoration with light cream, the visual effect is different. "

Ingredients

3 pcs Egg
68g Low-gluten Flour
35g Salad Oil
40g+10g Soft White Sugar
45g Milk
A few drops Lemon Juice
120g Light Cream

Original Chiffon Cream Cup Cake

1. Prepare the required main ingredients.

2. Separate the egg yolk from the egg white. The egg white must be placed in a clean basin without oil and water.

3. Add 10 grams of sugar to the egg yolk and beat until saccharification.

4. Add 35 grams of salad oil and mix well.

5. Add 45 grams of milk and mix well.

6. Sift in the flour, mix well and set aside.

7. Add a few drops of lemon juice to the egg whites, use a whisk to make coarse bubbles, add 30 grams of fine sugar in three times, and beat until stiff foaming.

8. Take one-third of the beaten egg whites into the egg yolk paste and mix well.

9. Stir evenly, pour it back into the egg white bowl, and stir evenly.

10. Pack the batter into a large disposable piping bag.

11. Squeeze the cup into the cup and fill it up and down, preheat the oven to 150 degrees, place the cake cup on the baking sheet, the second to last layer, and heat up and down for about 35 minutes.