Yogurt Chiffon Cupcakes
Overview
During the Spring Festival, children come to play at home. In the past, I would make some large cakes with fillings for afternoon tea. This year, I like to make these small cakes. Each person has a portion. There is no fighting over it, and it is beautifully decorated. It is very popular.
Tags
Ingredients
Steps
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Prepare the raw materials. It is best to use old yogurt.
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Separate the egg whites and egg yolks. It is best to beat the fine sugar into powder in a mixer. Add 10 grams to the egg yolks.
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Beat well.
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Add corn oil in portions, beating thoroughly each time.
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Add yogurt gradually.
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Sift in the flour.
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Stir until no lumps and smooth.
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Add a few drops of lemon juice to the egg whites.
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Beat with an electric mixer until foamy, add 1/3 of the sugar.
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.Beat until the rough foam disappears. When it becomes more delicate, add 1/3 of the white sugar.
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Add the last 1/3 of the sugar when beating until it forms texture.
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Continue beating until 9 minutes (lift the whisk head to form a small triangle).
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Add 1/3 of the egg whites to the egg yolk batter.
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Use a spatula to stir evenly.
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Then pour the mixed egg yolk paste into the egg whites.
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Mix well by turning it up and down or by cutting and stirring (do not draw circles to avoid defoaming).
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Put into piping bag.
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Place a paper tray in the cake mold and pour 90% of the cake batter.
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Preheat the oven to 130 degrees and bake for 20 minutes, then adjust to 160 degrees for 30 minutes.
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Take out the baking pan and shake it a few times on the table to release the heat.
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. Beat the light cream with powdered sugar and put it into a piping bag. Pour onto paper cups and decorate with sugar beads.
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My daughter found the remaining Christmas card from last time and inserted it.
