Juice Cup Chiffon

Overview

How to cook Juice Cup Chiffon at home

Tags

• baking
• children
• afternoon tea
• cake flour
• corn oil
• egg yolk
• orange juice
• white sugar
• lemon juice
• protein

Ingredients

Steps

1. 1 Ingredients: Egg yolk paste: 40g egg yolk, 30g orange juice, 40g cake flour, 15g sugar, 27g corn oil Ingredients: Egg yolk paste: 80g egg white, 30g sugar, lemon juice

   

2. 2 Making egg yolk paste: Squeeze 30 grams of Ougan juice into a container

   

3. 3 Add 15 grams of sugar and stir until dissolved

   

4. 4 Add 27 grams of corn oil and mix well

   

5. 5 Sift in the flour and mix until there is no dry powder

   

6. 6 Finally add the egg yolk

   

7. 7 Stir into a fine egg yolk paste

   

8. 8 Protein paste and mixing/baking: Beat the egg whites into a clean, water-free and oil-free container, add a little lemon juice and beat until foamy, add sugar in 3 batches, beat until hard peaks

   

9. 9 Pour 1/3 of the egg white batter into the egg yolk batter, cut up and down and mix evenly

   

10. 10 After mixing, pour into the remaining protein paste

    

11. 11 Cut up and down and mix evenly

    

12. 12 Put it into the paper cup mold, about 7-8 minutes full

    

13. 13 Preheat the oven to 160 degrees, middle rack, about 25 minutes

    

14. 14 Finished product