How to make cup vanilla cream chiffon

For most cities, it is not difficult to find that roadside stalls are everywhere. Although this makes dining more convenient for many people, who can ensure dining hygiene? Eating at street stalls for a long time will inevitably lead to serious diseases. For health reasons, you can choose to cook it at home. Next, I will introduce to you how to make vanilla cream chiffon cake in a cup.

1. Heat about 30 grams of butter in a water bath to melt, pour in 150 ml of milk and stir until the oil and milk are mixed. Pour in 5 egg yolks and mix well, add powdered sugar and vanilla powder and mix well. Then sift in about 90 grams of low flour twice and beat evenly with a manual egg beater

2. Add a few drops of white vinegar to 5 egg whites, add powdered sugar in three times, and beat the egg whites until stiff peaks form.

3. First pour 1/3 of the meringue into the egg yolk paste, and mix it lightly and evenly.

4. Then pour the cut and mixed cake batter into the remaining meringue and mix quickly until it is fully mixed. Sprinkle in ovenproof chocolate chips and almond slices and mix lightly.

5. Pour the cake batter into 9 paper cups, filling them about 80% to 90% full. Sprinkle some heat-resistant chocolate chips and almond slices on the surface for decoration. Shake each cup of cake to remove any air bubbles.

6. Preheat the oven to 200 degrees, bake in the middle layer at 180 degrees for 20 minutes. The cake has already risen above the height of the cup.

7. Preheat the oven to 200 degrees, bake in the middle layer at 180 degrees for 20 minutes. The cake has already risen above the height of the cup.

8. Then adjust the heat to 160~170 degrees and continue baking for 20 minutes. The cake will be obviously taller. At this time, lower the heat a little bit, and the cake will automatically fall back to the height of the cup after it is baked.

9. If you are worried that the cake is not cooked, you can insert a chopstick or bamboo stick into it. If there is no egg paste, it means it is cooked.

10. After cooling, the cake will shrink to about the same height as the cup. Turn the cup upside down to easily remove the cake.

The method of making cup-shaped vanilla cream chiffon cake has been introduced, but everyone’s understanding of it is definitely different, so the taste will inevitably be different. So, go try it and see what it tastes like when you make it yourself.