A friend's birthday, the family does not have enough material to make an eight-inch cake, back to the second best, make a few cupcakes mean. The first time I tried it, I didn't do so well.

Materials

Main ingredient: 60g of low gluten flour, 30g of corn oil, 40g of pure milk, 3 eggs, 50g of powdered sugar;

Accessories: 2g of salt, 3 drops of white vinegar

Paper Cup Chiffon Cake

1

Preparation of the materials. 5 disposable cups in the from left to right, from top to bottom at a time is: 60g of low gluten flour, 30g corn oil, 40g pure milk, 30g powdered sugar, 20g powdered sugar. (Powdered sugar in separate packages is to be added to the egg yolks and egg whites separately)

2

Separate the egg yolks and egg whites, this is the separated yolks

3

Egg yolks add powdered sugar (20g), whisk to combine

4

And then add the corn oil, whisk to combine

5

Add the Pure milk, mix well

6

Finally add the sifted low-gluten flour, stir into the egg yolk paste

7

This is the egg yolk paste stirred into the egg yolk paste

8

This is the separated egg whites

9

When beating out the fish-eye bubbles, add the 30g powdered sugar quilt in the 1/3

10

Continue to whip, adding the remaining powdered sugar in two batches

11

Finally whip until you lift the whisk and the meringue naturally sags

12

Scoop 1/3 of the meringue into the previous egg yolk paste, turning up and down to mix

13

After mixing the previous step well, add the egg yolk The first thing you need to do is to turn the mixture up and down, not in circles

The second thing you need to do is to turn the mixture up and down.