Chiffon Cupcakes

Overview

I really like the delicate and soft texture of chiffon cake. The chiffon cake has a puffy texture, high moisture content, a light but not greasy taste, and a moist and tender texture. It is currently one of the most popular cakes. What should be noted here is that the texture of chiffon cake is extremely soft. If the same weight of whole egg stirred sponge cake batter and chiffon cake batter are baked at the same time, the volume of chiffon cake may be twice the former. Chiffon cake has a soft texture and is an indispensable sweet snack.

Tags

• baking
• afternoon tea
• baking powder
• cream of tartar
• edible oil
• edible salt
• egg
• gluten flour
• white sugar
• water

Ingredients

Steps

1. 1 Crack the eggs into a clean basin

   

2. 2 Separate the egg yolk and egg white. The egg white must not be stained with water, oil, or egg yolk

   

3. 3 Separated egg yolk

   

4. 4 Isolated egg white

   

5. 5 Add 125 grams of sugar to the egg yolks

   

6. 6 Add 220 grams of cooking oil

   

7. 7 Add 600 grams of water

   

8. 8 Beat lightly with a whisk. Do not beat the egg yolks

   

9. 9 Weighing base flour

   

10. 10 Add to egg yolk

    

11. 11 Lightly beat with a whisk

    

12. 12 Add baking powder

    

13. 13 Mix evenly, do not over mix to avoid gluten formation in the flour.

    

14. 14 Add cream of tartar and salt to the egg whites and mix at medium speed

    

15. 15 When the egg whites are in the shape of fish-eye bubbles, add 2/3 of the sugar and stir quickly

    

16. 16 Send quickly

    

17. 17 Continue beating until the egg whites begin to thicken and form a coarse foam, then add 1/3 of the sugar.

    

18. 18 Continue to beat for a while. When you lift the egg beater and the egg whites can pull out curved sharp corners, it means that they have reached the level of wet foaming. If you are making chiffon cake rolls, just whip the egg whites to this level. But if you make a regular chiffon cake, you still need to continue whipping.

    

19. 19 If the egg whites can pull out a short, upright sharp angle, it indicates that they have reached a dry foaming state and you can stop whipping.

    

20. 20 Pour 1/3 of the egg white into the egg yolk paste, and mix gently with your hands (mix from the bottom up, do not stir in circles to prevent the egg white from defoaming),

    

21. 21 Mix the cake batter evenly

    

22. 22 After mixing evenly, pour all the egg yolk paste into the bowl containing the egg whites

    

23. 23 Use the same technique to stir evenly until the egg whites and egg yolk paste are fully mixed.

    

24. 24 Whisk until the egg whites and egg yolk paste are fully mixed.

    

25. 25 The mixed state should be relatively thick and uniform in light yellow color.

    

26. 26 Pour the cake batter into heat-resistant paper cups one at a time.

    

27. 27 Preheat the oven at 150 degrees for 10 minutes, bake at 150 degrees for 40 minutes. Pay attention to the fire when baking, and adjust the temperature at any time according to the color depth. After taking it out of the oven, lift the mold and shake it a few times.

    

28. 28 Chiffon cupcakes after being baked

    

29. 29 Melon seeds sprinkled on top

    

30. 30 You can test whether the cake is ripe by lightly pressing the surface with your fingers. If there are finger marks on the surface or the inside feels soft and floating, it is undercooked; if it feels elastic, it is cooked.

    

31. 31 Freshly baked cupcakes