Coco Chiffon Cup Cake

To separate egg yolk and protein, the protein container must be water-free and oil-free

Add 5 grams of sugar to the egg yolks and mix well, add milk and mix well, add corn oil and mix well

Sift in low-gluten cocoa powder

Make a uniform batter without any particles. When mixing, do not follow one direction. It is easy to stir and stir. It is best to mix with a spatula. Daisy is too lazy to wash it, so she uses a manual egg beater to mix irregularly. Add raisins

The protein container must be water-free and oil-free. Add a few drops of lemon juice or white vinegar

Use the electric egg beater at low speed to make large bubbles, add 5 grams of sugar, and continue beating at medium speed

Beat at medium speed until there are no big bubbles, add 5 grams of sugar and continue beating at high speed

Beat the egg liquid at high speed until it stops flowing, add the last 5 grams of sugar, and continue beating at high speed

Beat until stiff peaks form. Lift the egg beater and there will be two sharp corners. Hold the egg beater horizontally and the sharp corners will not bend. Preheat the oven to 150 degrees from top to bottom

Take one-third of the egg white and put it into the egg yolk paste, stir quickly and mix, do not stir to defoam

Mix well

Pour back into the egg whites and continue to stir quickly

Mix well

Put it evenly into the cup. If you like it more beautiful, use a piping bag to squeeze it into the cup. Daisy lazy pie, just use a spatula to handle it😜

In the middle rack of the preheated oven, heat up and down to 150 degrees for 20 minutes

Take it out and let it cool slightly before eating

Finished product pictures

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