How to make fresh cream chiffon cupcakes. How to make chiffon cupcakes in various flavors.

I have always loved baking all kinds of pastries. My favorite is making chiffon cupcakes. After a long period of exploration, I have summarized a variety of chiffon cupcake recipes and shared them with everyone.

Ingredients:

100 grams of low-gluten flour, 110 grams of egg white (about 4 pieces), 60 grams of egg yolk (about 4 pieces), fine 60 grams of sugar (added to egg whites), 25 grams of fine sugar (added to egg yolks), 65 grams of milk, 50 grams of vegetable oil, 1 tsp of baking powder (5ml), 200 grams of fresh cream (blue windmill), 20 grams of fine sugar, Just the right amount of decorations and food coloring.

How to make fresh cream chiffon cupcakes:

First separate the yolk and white of the egg. All utensils must be oil and water free. Add fine sugar to the egg yolks and stir evenly in a clockwise direction until thickened and the color becomes lighter.
Add the corn oil to the egg yolks in three batches, stirring clockwise each time to make the egg yolk paste even. Add the milk and stir gently clockwise until evenly mixed.
Mix low-gluten flour and baking powder and sift 2-3 times, then sift into the egg yolks. Using a spatula, stir evenly from bottom to top to form an egg yolk paste. Set aside. Preheat the oven to 180 degrees.
Next, beat the egg whites. Beat the egg whites until fish-eye bubbles appear, then add 1/3 of the fine sugar. Continue to beat until fine bubbles appear, then add 1/3 of the white sugar. Continue to beat until lines appear, add the remaining 1/3 of the white sugar.
Beat the egg whites until they form dry peaks (lift the egg beater and the egg whites will pull out straight peaks).
Add 1/3 of the egg whites into the egg yolk paste. Stir evenly from bottom to top.
Pour the mixed cake batter back into the remaining egg whites. Fold evenly from bottom to top to form a silky and delicate chiffon cake batter.
Put the chiffon cake batter into the paper cup, about 7-8 minutes full. Place the chiffon cupcakes into the middle rack of the preheated oven and bake for 20-25 minutes.
The chiffon cupcakes that do not shrink or fall back are ready.
Take out the chiffon cupcake batter from the oven, invert immediately and let cool.
Next, whip the whipped cream. will 200Add 20 grams of sugar to the cream and beat with an electric mixer at medium speed until obvious lines appear and the cream does not flow out.
Love Chiffon Cupcakes: Take an appropriate amount of whipped cream, drop in red food coloring, and mix evenly clockwise. Use a decorating bag to pipe onto chiffon cupcakes and garnish with candies.
Chocolate chiffon cupcakes: Take an appropriate amount of whipped cream, add melted chocolate paste, and stir clockwise evenly. Use a decorating bag to pipe onto chiffon cupcakes and garnish with candies or chocolate.
Honey Chiffon Cupcakes: Take an appropriate amount of whipped cream, drop in food coloring, and mix evenly clockwise. Use a decorating bag to pipe onto chiffon cupcakes and garnish with candies or peaches.
Christmas chiffon cupcakes: Take an appropriate amount of whipped cream, drop in red or green food coloring, and mix evenly clockwise. Use a decorating bag to pipe onto chiffon cupcakes and garnish with candies.
The above is how to make fresh cream chiffon cake cups with various flavors and styles. They are very delicious and beautiful.