How to make a paper cup chiffon cake that won’t dent

Food safety has always been a big problem in our country. With the exposure of problems such as gutter oil, more and more people have begun to switch from eating out to cooking at home, so that they can eat with peace of mind. The method of making paper cup chiffon cakes that will not dent is simple, which can effectively avoid eating gutter oil and ensure the health of yourself and your family.

1. Weigh the low flour and sift it 3 times for later use

2. I use milk powder for baking. Add 40 grams of warm water to make milk for later use.

3. If the egg is larger than 60 grams, 3 eggs will suffice. Beat the eggs with 10 grams of sugar, add warm water, milk and corn oil and mix well.

4. Finally, add the low flour that has been sifted 3 times, and the egg yolk paste is ready.

5. Now prepare to beat the egg whites. The container for the egg whites must be clean, free of oil, water and egg yolk. Remember this.

6. Beat the egg whites and add granulated sugar in 3 batches. This is what it looks like after I just beat it a few times and added 20 grams of fine sugar for the first time. Add the second 20 grams of sugar and continue beating.

7. Below is the status after the second sending. Prepare to add 20 grams of sugar for the third time

8. Add sugar 3 times and finally beat until it becomes dry and foamy. It is a very stable and delicate meringue. Put it in the refrigerator immediately because it is easy to lose foam in summer.

9. The egg yolk paste in the supplementary picture is in this state, delicate and smooth

10. Take out the refrigerated egg whites and add part of them into the egg yolk paste. Stir back and forth evenly. Be quick to avoid defoaming.

11. Finally, stir quickly and evenly. It should be fast but not stirring in circles or randomly, as this will easily cause the bubbles to disappear. It is enough to make sure that the meringue is not evenly mixed.

12. Mine is a 12-pack large size. The recipe is just the right amount. Don’t worry about it being 70% or 80% full. It’s okay if it’s 90% full.

13. Add some dried cranberries, roo roo ^O^/ and leave a few blank spaces for you to see the status. Gently drop the tray down a few times to shake out the bubbles at the bottom.

14. Preheat the oven in advance, 150 degrees for about 35 minutes. Preheat for about 6 minutes and put it in the oven. This is the state after 10 minutes.

15. This is the state after 30 minutes. There is fragrance. It will be OK if it shrinks a little.

16. It’s out of the oven in 35 minutes. Isn’t it beautiful? As soon as it comes out of the oven, drop the tray a few times to shake out the heat. It’s not a big deal that the cakes are all high just out of the oven. The success depends on how they look after they’ve cooled down.

17. It will generally shrink a little after cooling. This is the status after more than 10 minutes

18. This is the state after cooling for 1 hour, which is still relatively stable.

19. This is the situation on the second morning. The sides aren't dented! No cracking

20. I added cream in the morning. My son loves it. ^O^/

21. Look, more than 10 hours have passed, and the next morning is still pretty good!

You can use your imagination and add your favorite ingredients and sauces to create your own creative dish. Cooking is not difficult. As long as you are willing, you will immediately gain confidence even if you are not good at cooking.