Foreword
Last time I learned to make an eight-inch chiffon cake. I found it very difficult to remove it from the mold. I made it smoothly before, but fell short when it came time to remove it from the mold. This time I wanted to take it to my mother, so I tried making cupcakes. Thanks to Q Pigbaby's water bath method, the cakes taste really good. The cakes baked using the water bath method are moist, soft, and delicious.
Materials
Ingredients: 40g low-gluten flour;
Accessories: 30g unsalted butter, 40ml pure milk, 40ml sugar, 3 eggs
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Cup Chiffon Cake
1
Prepare the ingredients
2
Melt the butter over water.
3
Sift the low-gluten flour into the butter, cut with a rubber knife and mix evenly.
4
Add pure milk in two batches, mix well.
5
Add the egg liquid (2 egg yolks plus 1 whole egg) in two batches, and mix evenly by hand with a whisk.
6
Add the sugar (in 3 batches) and beat. Beat the meringue until wet peaks (pull up the small curved hook).
7
Add one-third of the meringue into the egg yolk paste and mix gently.
8
Then pour the egg yolk paste into the remaining meringue, fold gently and mix evenly.
9
Pour the cake batter into a small paper cup (nine minutes full), hold the paper cup with a metal tart mold, and pour hot water of about 60 degrees into the baking pan. I originally only planned to make 4, I only have four trays, and there is an extra one at the back
10
Middle and lower layers of the oven, upper and lower fire, 150 degrees, wet bath method, bake 60 minutes.
Tips
90% cake batter is appropriate