Paper Cup Chiffon Cake

Paper Cup Chiffon Cake

1. Ready so ingredients

2. Separate the egg whites and egg yolks. The egg whites should be absolutely oil-free and water-free, otherwise it will affect 3 egg yolks. Add 10g sugar (soft white sugar) or manually stir evenly.

3. First add 38g of oil and mix well, then add 48g of water and mix well. This is the egg yolk color is slightly whitish

4. Sift in 80g low-gluten flour in 2 times, first sift in 40g, mix evenly with a rubber spatula

5. Add 40g flour for the second time and mix well

6. The egg whites are beaten with an electric whisk at low speed until thick foam is added to 1/3 of the 40g sugar

7. Beat until white, add sugar for the second time

8. Beat the egg whites into the texture and add the remaining sugar

9. Beat until the dry eggbeater has a small pointed tip

10. Take 1/2 of the egg white and pour it into the egg yolk. Make sure that you don’t draw a circle and turn the version upside down, otherwise it will not only defoam but also tend to become gluten.

11. Pour the remaining egg whites into the egg yolk and stir evenly

12. Place the molds evenly in the baking tray. The amount I made is exactly 12 small cakes

13. To take a small basin, I used a milk pan, put the fresh-keeping bag on the mouth of the basin, and pour the batter into it, squeeze out the air, and cut a small opening under the fresh-keeping bag.

14. Evenly squeeze the egg yolks in the fresh-keeping bag on the inner surface of the cake mold and sprinkle with cooked sesame seeds (forget the step of the fresh-keeping bag, forgive me)

15. Preheat the oven 5 minutes in advance, put the cake in the oven and fire up and down at 175 degrees for about 25 minutes. The temperature of the oven is different for each person. Adjust the temperature depending on the temper of the oven.

16. It’s out of the oven. I was in a hurry, so I bake it at 180 degrees and then it shrinks. It’s obvious that if my oven is baked at 175 degrees for about half an hour, the cake won’t shrink.

17. It can be very soft if you break it apart

18. It's also good to send to friends

19. Pack it in a beautiful box and plan to give it to my sister to make overtime snacks

Tips:

Everyone has different tempers in the oven, but I have tried many times to try not to exceed 175 degrees. If the cake is baked, it will be easy to shrink. If baking powder is added, the cake is relatively more stable and not easy to shrink.