Cocoa Chiffon Cupcakes

“The baby wants to go dancing at night, so let’s do the cake. When you are hungry, fill your stomach first. The baby always likes the taste of cocoa. Cakes to taste is very good, but I saw the cake baked baked ground cracking, a look at my temperature adjustment, is a bit high temperature a little lower, to continue to bake, or continue to crack, this is a failure, the specific reason for the failure, I also don’t understand, if cupcakes res chiffon way to do that, subject to all answered. But even though it looks ugly, it still tastes the same. Here’s a look at it in detail…”

How to make cocoa chiffon cupcakes

Step 1

Get the raw materials ready

Step 2

Separate egg yolks and whites into a clean, oil-free and water-free container

Step 3

Add corn oil, milk and 20g of sugar to egg yolks and stir well

Step 4

Sift in the low gluten flour and cocoa powder, turn it up and down with a spatula, and mix well

Step 5

Add a few drops of lemon juice to the egg whites and add 20g of granulated sugar

Step 6

Beat on low speed until foamed and add 20g of granulated sugar

Step 7

Whip to wet foam at high speed and add 20g of granulated sugar

Step 8

Continue beating at high speed until dry foaming

Step 9

Add egg white foam in a few times, mix it up and down, cut and mix well

Step 10

Mix the cake batter thoroughly

Step 11

Pour into paper cups, 8 to the brim, and shake each cup slightly to remove the large bubbles

Step 12

Place in the middle of the preheated oven, heat up and down, 170 degrees, 60 minutes

Step 13

Put out

Cooking techniques

One, the egg whites beat to dry foam is to lift the egg whisk, the egg whites paste pull up the firm Angle, playing to this degree can be, do not play too long so that too much;

Two, when the egg white foam and egg yolk paste mix, first with a little egg white paste into the egg yolk paste, fully mix thoroughly and then add egg white paste up and down to mix evenly.