How to make lemon cup chiffon cake

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 lemon paper cup chiffon cake is simple, which can effectively avoid eating gutter oil and ensure the health of yourself and your family.

1. First, take a lemon and rub the skin. Don't rub the white area, otherwise it will be very bitter.

2. Then squeeze the lemon juice and take 45ml of lemon juice for later use.

3. Separate the egg white and yolk and be sure to place them in a clean, oil-free and water-free bowl.

4. Beat the egg whites until they form coarse bubbles, then add one third of sugar A, which is 20 grams.

5. When the egg whites are slightly textured, add one third of sugar A.

6. When obvious lines appear on the egg whites, add the remaining sugar A for the third time.

7. Beat the egg whites until they are stiff peaks. When you lift the whisk, a small upright tail will appear. The egg whites are ready.

8. Add sugar B, lemon juice and milk to the egg yolks and mix well.

9. Then add lemon peel and stir well.

10. Sift the low-gluten flour into the egg yolk paste.

11. Use cutting and mixing techniques to mix the low flour and egg yolk paste until there is no dry powder.

12. Add half of the meringue and continue to stir by cutting and mixing. If you don’t know how to cut and mix, use the cooking method.

13. Add all the remaining meringues. I use two spatulas to stir in a cross-shaped Z-shaped motion. This saves time, is quick, and minimizes the defoaming of the egg whites.

14. The stirred egg yolk paste is delicate, smooth and glossy.

15. Preheat the oven to 160 degrees for upper fire and 150 degrees for lower fire.

16. Pour the cake batter into baking paper cups. I use soft paper cups, so they need to be placed in a mold. You can also pour it directly into an 8-inch chiffon mold, shake it hard on the table to remove the bubbles, and then put it into the preheated oven.

17. Bake in the middle layer of the oven for about 35 minutes. Use a toothpick to poke it. If there is no sticky batter, it means it is done.

18. After the cupcakes are baked, there is no need to turn them upside down. Just let them cool completely and seal them for storage.

In fact, we don’t need to think of cooking as too complicated. There are still many simple dishes, such as the lemon paper cup chiffon cake, which is very simple to make.