Chiffon Series: Cupcakes Simple and easy to do Loose and not collapsed

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Eggs: 6

Corn oil: 60g

Milk: 70g

Low Gluten Flour: 80g

Fine Sugar: 70g

Lemon Juice: Moderate

Lemon Juice: moderate

1, egg whites and yolks separated (no water and oil in the bowl)

2, corn oil + pure milk, pour in a bowl, with an egg pump and mix well until emulsified (white color, yogurt-like)

3, add sifted low-gluten flour, with an egg pump zigzag mixing mix well;

4, add the yolks, with an egg pump zigzag mixing mix well, put aside

4, add the yolks, with an egg pump zigzag mixing mix well, put aside<

5, egg white + a few drops of lemon juice + granulated sugar, (granulated sugar added in 3 times), beat with a whisk until dry foam, that is, lift the beater head, there is a short and straight little sharp hook, inverted basin, the egg white will not flow;

6, take 1/3 of the egg white to add egg yolk paste, spatula quickly mixing to blend well;

7, the rest of the egg white poured into the yolk paste, tossing into an even The cake batter.

8: Put it into a laminating bag and squeeze it into paper cups, about 7-8 minutes full.

9, air oven oven preheated 115 degrees in advance, into the preheated oven, start baking 26 minutes, then turn 140 degrees, 15 minutes. (Flat oven oven temperature reference upper and lower heat 130 degrees for 30 minutes; then turn 145 degrees for 15 minutes)

10, just out of the oven cake gently shocked twice, inverted buckle in the cooling net after cooling (inverted buckle is more less prone to shrink back oh).