Hokkaido chiffon cake cup

Overview

Although the chiffon cake will make everyone crazy, if you change the routine appropriately, you will find that it is actually very easy to make. There are often some small flaws in the 6-inch and 8-inch cakes. This time, I will try Shixin’s recipe and try the chiffon cake cup

Tags

• baking
• chiffon cake
• cupcakes
• egg
• low gluten flour
• olive oil
• fine sugar
• milk

Ingredients

Steps

1. 1 Separate the egg whites and yolks, add powdered sugar to the egg yolks

   

2. 2 Add milk

   

3. 3 Add olive oil

   

4. 4 Sift in low-gluten flour

   

5. 5 Add sugar to protein powder three times and beat

   

6. 6 Take one-third of the egg white and put it into the egg yolk liquid

   

7. 7 Stir evenly and then pour back into the egg whites

   

8. 8 Cut and mix evenly

   

9. 9 Put into piping bag

   

10. 10 Squeeze it into the cake cup until it is half full

    

11. 11 Preheat the oven to 180° for about 15 minutes

    

12. 12 Finished product