Original chiffon cupcakes (cupcakes made in the oven)

Overview

I have made too many chiffon cakes in the round mold, now I want to make a cup version of the chiffon cake, it is so fragrant and soft~~ (about 12 molded cups + 6 large cup cakes)

Tags

• baking
• children
• cake
• afternoon tea
• edible oil
• egg
• low gluten flour
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare the ingredients. It is best to bring the eggs to room temperature before using

   

2. 2 First separate the egg yolks and whites, mix the egg yolks and fine sugar, and beat with a whisk until the volume expands and the color becomes lighter. Add the cooking oil in three additions. Stir with a manual whisk each time until the mixture is even and then add the next one

   

3. 3 Add milk and mix well

   

4. 4 Sift in the low-gluten flour and mix evenly with a rubber spatula to form an egg yolk batter

   

5. 5 Make meringue: (The container for holding egg whites must be oil-free and water-free) First, beat with an electric egg beater until it becomes rough

   

6. 6 Add 1/3 of the caster sugar to the egg whites, turn to medium-high speed and beat until fine foam forms, then add 1/3 of the caster sugar, turn to high speed and continue beating until texture can appear

   

7. 7 Finally, add the remaining sugar and continue beating until it reaches a dry peak state (that is, when the whisk is lifted, the egg white can pull out a short, upright peak), so that the meringue is completed

   

8. 8 Pour 1/3 of the meringue into the egg yolk paste plate and mix evenly with a rubber spatula; then add 1/3 of the meringue into the egg yolk paste plate and mix evenly with a rubber spatula

   

9. 9 Finally, pour all the batter in the egg yolk batter pan into the remaining meringue pan, and mix thoroughly (remember not to stir in circles)

   

10. 10 Before filling the cake batter into the 12-piece cake mold, you can first put the cake batter into a piping bag

    

11. 11 Place the small cake cup into the mold, then squeeze in the cake batter until it is about 8-9 minutes full. After filling, tap it gently on the table a few times to pop out the big bubbles in the cake batter

    

12. 12 Preheat the oven for 10 minutes and bake at 170 degrees for 25 minutes

    

13. 13 While the small cake is baking, pour the remaining cake batter into a large paper cup until it is 80% full, and pop it a few times to make big bubbles

    

14. 14 After the small cake is baked, immediately put it in the oven and bake it at 170 degrees for 25-30 minutes

    

15. 15 The original chiffon cake is finished like this. After it is baked, you have to eat it on the table a few times. There is no need to turn the cupcake upside down