How to make chiffon cupcakes

Chiffon cupcake is a home-cooked dish suitable for people of all ages. The preparation of this dish is very simple and the ingredients are extremely nutritious. Served with white rice, the taste is just as delicious. When making this dish, just pay attention to the heat. After it comes out of the pot, the color, aroma and taste of the dish will be more complete.

1. Prepare all the materials

2. Separate the egg yolk and egg white and place them in two water-free and oil-free basins.

3. Add milk, corn oil and sugar to the egg yolk and mix well.

4. Sift in the low-gluten flour (sift in twice, mix well each time before sifting in the next time)

5. Mix the egg yolk paste

6. Add a few drops of white vinegar to the egg white and beat it into coarse foam with an electric whisk.

7. Add sugar (add sugar three times) and beat until hard foam

8. Lift the whisk until there is a straight small sharp corner, which is the meringue.

9. Pour one third of the meringue into the egg yolk paste and mix well.

10. Pour the egg yolk paste into the remaining meringue and mix well.

11. Mixed cake batter

12. Place paper cups on the baking tray and pour the cake batter into the paper cups until they are 80% full.

13. Put it in the preheated oven, upper fire 90 degrees, lower fire 120 degrees, middle layer for 30 minutes

14. Let it cool down after it comes out of the oven and then you can eat it.

15. Finished product image

Eating well is a prerequisite for maintaining health. Although the chiffon cupcake is simple to make, it is delicious and healthy, and is a common delicacy on the table.