Cup chiffon cake

Overview

I have been following Gourmet World for a long time and this is the first time I have posted about this chiffon cake. I lost a lot of sugar and I also replaced the milk with water. It is not very sweet and is only soft and delicate. I share what I think is good with everyone. I hope it will be helpful to friends who see it.

Tags

• baking
• cooked sesame seeds
• egg white
• egg yolk
• low gluten flour
• fine sugar
• vegetable oil
• water

Ingredients

Steps

1. 1 Prepare all the ingredients

   

2. 2 The basin used to separate egg whites, egg yolks and egg whites must be absolutely oil-free and water-free, otherwise it will affect the process of whipping 3 egg yolks. Add 10g of granulated sugar (soft white sugar), and you can also mix evenly by hand

   

3. 3 First add 38g of oil and mix well, then add 48g of water and mix well. The egg yolk is slightly white in color

   

4. 4 Sift in 80g of low-gluten flour in 2 batches. First, sift in 40g and mix evenly with a rubber spatula

   

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

   

6. 6 Use an electric mixer to beat the egg whites at low speed until they are thick and add one-third of the 40g of granulated sugar

   

7. 7 Beat until pale and add sugar for the second time

   

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

   

9. 9 Beat until the dry egg beater has a small tip when lifted

   

10. 10 Take 1/2 of the egg white and pour it into the egg yolk. Turn it evenly. Be careful not to draw circles and turn it up and down. Otherwise, it will not only defoam but also become glutenous

    

11. 11 Pour the remaining egg white into the egg yolk and mix well

    

12. 12 Arrange the molds evenly in the baking pan. I made exactly 12 small cakes

    

13. 13 Take a small basin. I use a milk pan. Put a plastic bag on the mouth of the basin. Pour the mixed batter into it and squeeze out the air. Cut a small opening at the bottom of the plastic bag

    

14. 14 Squeeze the egg yolks in the plastic bag evenly onto the inner surface of the cake mold and sprinkle with cooked sesame seeds (forgive me if I forgot to take a picture of the plastic bag step)

    

15. 15 Preheat the oven 5 minutes in advance. Put the cake in the oven and heat it up and down to 175 degrees for about 25 minutes. The oven temperature varies depending on the oven. Adjust the temperature according to the temperament of the oven

    

16. 16 When it came out of the oven, I was in a hurry so I baked it at 180 degrees and it shrank obviously. If my oven baked the cake at 175 degrees for about half an hour, it wouldn’t shrink

    

17. 17 Break it open and see if it's still very soft

    

18. 18 It’s not bad to give as a gift to a friend

    

19. 19 Put it in a beautiful box and plan to give it to my sister as an overtime snack