Paper Cup Little Chiffon

Overview

To make paper cups that won’t crack or collapse, controlling the temperature is the key

Tags

• baking
• breakfast
• afternoon tea
• summer recipes
• students
• camellia oil
• egg
• low gluten flour
• vanilla essential oil
• white sugar
• milk

Ingredients

Steps

1. 1 Weigh ingredients for later use

   

2. 2 Separate the egg whites and yolks into a water-free and oil-free basin

   

3. 3 Add 10 grams of sugar to egg yolks and mix well

   

4. 4 Add milk and camellia oil and mix well

   

5. 5 Sift in the flour and mix until there are no lumps

   

6. 6 Add a drop or two of vanilla essential oil to the egg white

   

7. 7 Add 20 grams of sugar in three batches at medium-low speed and beat into a right triangle △ meringue

   

8. 8 Add the beaten meringue to the egg yolk paste in batches and mix well

   

9. 9 Fill the paper cup with the mixed cake batter, about 7-8 minutes full

   

10. 10 Preheat the oven to 110 degrees and bake for 25 minutes, then turn to 130 degrees and bake for 20 minutes, and finally bake at 175 degrees for 5 minutes for coloring (the specific situation depends on your oven)

    

11. 11 Finished product

    

12. 12 Finished product

    

13. 13 Finished product