Cup chiffon cake

Overview

The original recipe contains 20 small paper cups of 3.5*3CM. I used 7 paper cups of 6.5*6.5*4.8CM in height.

Prepare 30 grams of white sugar (put into egg whites)
Prepare 50 grams of low-gluten flour
Add three egg yolks to a bowl with 20 grams of sugar, 25 grams of milk and 25 grams of corn oil and set aside. At the same time, preheat the oven to 160 degrees
Separate the egg whites into an oil-free and water-free bowl. Beat the egg whites with hot water of about 40 degrees. Be careful not to let the hot water enter the egg white bowl
Beat the egg whites at low speed until fish eyes are foamy, add 1/3 of the sugar
Beat at high speed until smooth, add 1/3 of the sugar
Continue beating at high speed until there are slight textures and add the last 1/3 of the sugar
Beat at low speed until the beater has a small peak when you lift it
Beat the egg yolks using the same method with immersed water until they become a little lighter
Take it out and put it on the table, sift in the low-gluten flour
Use an electric mixer to beat until there are no lumps,
Blend evenly in a few seconds, do not beat for too long
Scoop 1/3 of the meringue into the egg yolk paste
Use a knife to stir and mix well
Pour the mixed egg yolk paste back into the meringue
Cut and mix well
Pour into the prepared paper cup and place in the middle rack of the preheated oven at 160 degrees for 30 minutes
Different ovens have different temperaments, so just be satisfied with the color. This time it took 27 minutes,
After taking it out of the oven, let it cool.