Yogurt Chiffon Cupcakes
1.
Prepare the ingredients. Old yogurt is best used for yogurt.
2.
Separate the egg whites and egg yolks. The fine sugar is best to be powdered in a mixer, and 10 grams of egg yolks are added.
3.
Beat evenly.
4.
Add the corn oil in portions, beating thoroughly and evenly each time.
5.
Add yogurt in portions.
6.
Sift in low powder.
7.
Stir until there are no particles and smooth.
8.
Add a few drops of lemon juice to the egg whites.
9.
Beat with an electric whisk until thick foam is formed, and add 1/3 of the sugar.
10.
.Whipping until the thick bubbles disappear, add 1/3 of the sugar when it is more delicate.
11.
Add the last 1/3 of the sugar when whipping until the grain is formed.
12.
Continue to beat until 9 is distributed (lift the whisk head to make a small triangle).
13.
Take 1/3 of the egg white and add it to the egg yolk paste.
14.
Use a spatula to mix up and down evenly.
15.
Then pour the mixed egg yolk paste into the egg whites.
16.
Mix up and down or cut and mix well (do not draw a circle to avoid defoaming).
17.
Put it in a piping bag.
18.
Put a paper tray on the cake mold and squeeze a 9-point full cake batter.
19.
Preheat the oven to 130 degrees, bake for 20 minutes, and adjust to 160 degrees for 30 minutes.
20.
Take out the bakeware and shake it on the table a few times to exhaust the heat.
21.
.Whipped cream with icing sugar, put it into a piping bag. Squeeze it on a paper cup and decorate with sugar beads.
22.
The daughter found the remaining Christmas card from last time and plugged it in.
Tips:
When the cake batter is stirred, it should be turned upside down or cut and mixed, not in a circle, so as to avoid defoaming.
Immediately after baking, take it out and shake it on the table a few times to exhaust the heat inside to avoid collapse.
