Cocoa Paper Cup Little Chiffon

Overview

I have always liked small cupcakes because they are easy to carry. Bringing a few cups with you when you go out can replenish your energy in time, especially when you are taking your little friends. Children will inevitably get their hands dirty when they go out to play. With this small cupcake, mothers no longer have to worry about bacteria being eaten!

Tags

• baking
• children
• afternoon tea
• cupcakes
• cake flour
• egg
• sugar
• water

Ingredients

Steps

1. 1 Egg white and yolk separation

   

2. 2 Add 20 grams of sugar to the egg whites in batches and beat until wet peaks

   

3. 3 Beat the egg yolks with a whisk until puffy and light in color

   

4. 4 Add the oil in batches, beating each time until the oil and egg yolk are combined, then pour in the water and mix evenly

   

5. 5 Sift in the flour and mix well

   

6. 6 Scoop one-third of the egg whites into the egg yolk batter, stir well and then pour the batter into the egg white bowl

   

7. 7 Mix well

   

8. 8 Pour cocoa powder into the mixed batter

   

9. 9 Use a spatula to mix the cocoa powder evenly

   

10. 10 Pour the paste into a small paper cup

    

11. 11 Shake it, put it in the oven, bake at 180 degrees for 20 minutes

    

12. 12 Come out of the oven and sell it in time

    

13. 13 After cooling, brush the jam on top and sprinkle with colored sugar