How to make soft chiffon cupcakes without shrinkage. Ingredients ratio for eight-inch chiffon cakes

I used the eight-inch chiffon cake ingredient recipe to make chiffon cupcakes. The amount of ingredients for an eight-inch chiffon cake is enough to make 20 chiffon cupcakes.

Materials:

80g low-gluten flour, 45g corn oil, 45g milk, 5 egg whites (fine sugar: 60g) , 5 egg yolks (fine sugar: 25g), 85g fine sugar.

How to make soft and soft chiffon cupcakes without shrinkage:

Prepare all the ingredients for making chiffon cupcakes.
Egg yolk and egg white are separated, and egg white cannot be mixed with egg yolk. (All containers are water-free and oil-free)
Begin by beating the egg whites with an electric egg beater. Do not beat the egg whites at the same speed.
1. Beat the egg whites at low speed until coarse foam, add 1/3 of the fine sugar, continue to beat the egg whites at low speed until the sugar is completely dissolved.
2. Adjust the egg beater to medium speed. When the egg whites form fine foam, add the remaining 1/2 of the fine sugar and continue to beat until dissolved.
3. Turn the egg beater to high speed and beat the egg whites until lines appear. Add the remaining fine sugar and continue beating until all is dissolved.
Beat the egg whites until they become wet peaks (lift the egg beater and small hooks will appear). At the same time, preheat the oven with upper and lower heat to 160 degrees.
Next, make the chiffon cake batter. Add 25 grams of fine sugar to the egg yolks and stir with an electric egg beater until it becomes thick and has no grainy texture.
Add 45g milk and 45g corn to the egg yolk.
Use an egg beater to stir clockwise until the egg yolk paste is even and grain-free.
Sift the low-gluten flour 2-3 times, then sift into the egg yolk paste.
Use a spatula to stir evenly from bottom to top.
Add one-third of the meringue into the egg yolk paste, and mix evenly using the stirring technique.
Pour the cake batter back into the remaining meringue.
Stir evenly from bottom to top. It is not easy to over-stir and defoaming is easy.
Pour the chiffon cake batter into the paper cup until the paper cup is 70-80% full. Shake the paper cup gently a few times to release the bubbles in the chiffon cake batter.
Put the chiffon cupcakes into the preheated oven, bake at 160 degrees for 20-30 minutes, and you will have soft and delicious chiffon cupcakes.
Successful non-shrinking soft chiffon cupcakes will slowly bounce back when you press them to the bottom with your hands. Simple recipe for non-retractable chiffon cupcakes, let’s make a few.