How to make vanilla chiffon cupcakes

The increasing pressure at work makes many people unwilling to cook by themselves. Of course, it is also related to the difficulty of cooking. In fact, not all dishes require complicated processes. There are many delicious home-cooked dishes that are very simple to make, such as the method of making vanilla chiffon cupcakes.

1. Prepare the ingredients

2. Separate the egg white and yolk. Beat the eggs in a bowl and use an iron spoon to easily scoop up the yolk. This method is the most convenient.

3. Add 1/4 of white sugar to the egg yolk, stir manually, then add corn oil and milk and stir well, sift in low-gluten flour, baking powder and vanilla powder, and stir evenly with a silicone stirrer.

4. Add a few drops of lemon juice to the egg whites and beat them. Add the remaining sugar in three times during the process.

5. Add 1/3 of the beaten egg white to the egg yolk paste and stir up and down without making circles.

6. Add the evenly mixed egg yolk paste into the beaten egg white and mix evenly.

7. Pour the cake batter into paper cups, 80% to 90% full. I sprinkled some coconut floss and pork floss on some of them.

8. Put it in the oven, set the upper and lower heat to 130℃ for 13 minutes. The firepower of my Joyoung oven is greater than that of ordinary ovens. It depends on the difference in the oven. When the surface is slightly yellow, you can take it out and insert a toothpick into it. If there is no sticky substance on it, it is baked.

Have you learned how to make vanilla chiffon cupcakes? When making vanilla chiffon cupcakes, do not add light or dark soy sauce, as this will make the dish too dark in color.