Paper Cup Chiffon

All materials are ready. Separate the egg whites and egg yolks and put them in two water-free and oil-free stainless steel basins.

After dividing, take out the AcA electronic scale, put the egg yolk basin on it and set it to zero. Then pour in 20 grams of sugar and 40 grams of water. 40g oil.

Use a hand whisk to stir evenly, then set aside for later use

Next, take out the AcA electric egg beater, add a drop of lemon juice or white vinegar into the egg whites, and start beating,

Beat for about a minute, then add the first sugar as shown in the picture. Except for the sugar used in the egg yolks, add the remaining sugar to the egg whites three times and beat

Beat until a small upright peak forms when you lift the whisk. As shown in the picture.

Next, pour the weighed flour into the egg yolk paste and stir with a silicone spatula (do not draw circles to avoid gluten). Toss like stir-fry. (You can preheat the oven at this time.)

This is the mixed egg yolk paste

Now add the beaten egg whites to the mixed egg yolk batter in three batches. Use a spatula to stir evenly like stir-fry.

This is what it looks like after mixing. Be delicate and without particles

Now you can put the cake batter into the paper cup (you can use a rice spoon to scoop it) until it is 5/3 full. If it is too much, it will easily overflow and the mushroom top will be easily damaged. Too little won’t make your appearance look good

Place in the middle rack of the preheated AcA oven at 140 degrees for 30 minutes. (The temperature of each oven is different, so you have to figure it out yourself)

It looks like twenty minutes

It’s out of the oven, remember to twist it upside down so it won’t shrink too much

Overview

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Ingredients

Steps