How to make latte art egg-flavored chiffon cupcakes Delicious chiffon cupcakes

Latte art egg-flavored chiffon cupcake, mainly for the latte art part, I used cocoa powder to draw beautiful flowers. Don't use too much cocoa powder, otherwise the chiffon cupcakes will crack easily.

Ingredients:

4 eggs, 80g low-gluten flour, 40g milk, 30g corn oil, 50g fine sugar, a small amount of vanilla extract, cocoa A small amount of powder.

How to make Latte Art Egg Chiffon Cupcakes:

Egg white and yolk separation. Egg whites cannot be mixed with egg yolks, and all utensils must be water-free and oil-free. Add 20g sugar to the egg yolks and stir evenly in a clockwise direction.
Add corn oil to the evenly stirred egg yolks and stir clockwise evenly. Add milk again and stir clockwise until evenly mixed. Add 4 drops of vanilla essence and stir clockwise until evenly mixed. Sift the low-gluten flour 2-3 times, sift into the egg yolk paste, and stir evenly from bottom to top.
Next, beat the egg whites with an electric egg beater at high speed. Add sugar in three batches until wet and whipped (lift the egg beater and the egg whites will form curved sharp corners).
Add 1/3 of the egg whites to the egg yolks and mix evenly from bottom to top.
Pour the evenly mixed cake batter back into the remaining egg whites, starting from the bottomStir upward and mix evenly.
Take a little chiffon cake batter, add cocoa powder, stir evenly in a clockwise direction, and then put it into a piping bag.
Pour the chiffon cake batter into the paper cup until it is 7-8 minutes full. Use cocoa powder cake batter to pull out beautiful flowers.
Put the chiffon cupcakes into the middle and lower layers of an oven that has been preheated to 160°C and bake for 40 minutes. The above is how to make latte art chiffon cupcakes, they are super delicious.