Hello everyone, this is Lisa
Today we will make cupcakes,
Cupcakes made with chiffon cake recipe
The taste is much more delicate and soft than the cupcakes made with sponge cake recipe
But they are easy to crack and collapse
In order to make chiffon cupcakes neither crack nor collapse
I used a carton of eggs
Finally made the perfect Chiffon Cupcake
I am going to share my experience with you
Use the scalded flour method
Heat the vegetable oil over low heat
Turn off the heat when the oil temperature reaches 70-85C/158-185F
If there is no thermometer at hand
Heat in the microwave for about 1 minute to 1 minute 15 seconds
Almost reach this temperature
Pour into a bowl and sieve cake flour and corn starch twice
Stir well
If the oil temperature is too high, the batter will be particularly thick
Instead of flowing
Let the batter cool down to body temperature
Pour in Greek yogurt and condensed milk
The batter becomes very thick
Do not over-mix
Choose 4 eggs, each with shell is about 60g
Separate 3 egg white from the yolks
Add one egg yolk at a time
You will see a fabulous change in the batter
Then add a whole egg
The batter becomes very silky and smooth flowing
Draw an 8 shape and will disappear after a while
Preheat the oven to 130C/265F
Pour a few drops of lemon juice into the egg white
You can also use white vinegar or cream of tartar instead
Mix on medium-high speed until big bubbles appear
Add 1/3 of caster sugar
Continue to mix on medium-high speed until delicate bubbles appear
Add another 1/3 to mix on medium speed
At this time, the meringue begins to show obvious lines and soft peak
Add remaining sugar and mix on low speed until the tip becomes between soft and stiff peak
Add 1/3 of meringue to egg yolk mixture
Stir in down-to-cross-and-over motion gently
Until no white meringue is seen
Pour directly into the remaining meringue
Keep stirring in the same way
The whole process should be fast and gentle
so that the meringue won't defoam
Put the cupcake baking cups in the baking pan
You can add the cake batter with a spoon or a piping bag
Using a piping bag is easier to control the amount of each cupcake
Here is the first know-how
If the cupcake is filled with 70-80% of cake batter, it will rise dramatically
Also easy to crack and collapse
So I fill with 60-70% of cake batter
Shake gently to remove the small bubbles in the cake batter
Place on the lower rack
Here is the second know-how
Use relatively low temperature to bake
First bake at 130C/265F for 40 minutes
The cupcakes have risen to the peak
Increase to 140C/285F and bake for 10 minutes, enabling to bake he center of the cake well
Finally adjust to 150C/300F and bake for 10 minutes to caramelize the surface
The cupcakes are ready
Except for a little crack in the upper right corner, others look great
The temperature in the different positions of the oven is also uneven
You can't turn the cupcake over to cool
To avoid the surface and bottom having obvious collapse
Need to be placed on the cooling rack immediately
It is the final know-how
Let the cupcakes stand upright
Helps to dissipate heat from the bottom of the cake and keep the flatness of the cake surface
Let them cool down
Stamped with a cute dolaemo seal
I believe kids would love it
I’m Lisa, if you like my video
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See you next time