Chiffon cupcakes - a way for novices to succeed

Overview

They say that chiffon cake can make you crazy. I didn’t expect that I succeeded in one try. I’m so happy. Hehe, thank you to the food world.

Separate egg whites and yolks.
Pour 20g sugar and 50ml milk into the egg yolk bowl, stir until even and the sugar is completely dissolved.
Add 50ml of salad oil in batches to blend the egg liquid and oil.
Sift the cake flour and salt into the egg yolk bowl.
Stir evenly to form an egg yolk paste.
Add a few drops of lemon juice to the egg whites.
Beat on low speed until coarse foam forms.
Add 60 grams of fine sugar in three batches and beat at medium speed.
Beat until dry foam reaches about 9 points.
Add 1/3 of the egg white to the egg yolk batter and mix evenly.
Pour the mixed cake batter back into the egg whites, and quickly mix evenly.
Shake the mixed batter on the table a few times to release the bubbles inside.
Pour the cake batter into paper cups, approximately 80% full.
Preheat the oven to 170°, place it on a baking sheet, place the second to last layer, and bake for 40 minutes.
The chiffon cake is ready.