Chiffon Flower Cupcake Cake

Flavor: Milky; Technique: Baking; Time: One hour; Difficulty: Moderate.

Detailed Steps for Making Chiffon Flower Cupcake Cake

Prepare all the ingredients

Sift the flour and set aside

Heat the corn oil in a small milk pan to around 70 degrees

Turn off the heat after heating the corn oil, then pour it into the sifted cake flour

Mix the flour until no dry powder is visible, then set aside to cool

After cooling, start adding egg yolks one by one, mix well before adding the next one, add milk gradually, mix well, then add condensed milk and mix well, set aside for later use

Well-mixed egg yolk batter

In another bowl, take out 4 spoonfuls of egg yolk batter (I took out half of the egg yolk batter because I wanted to make some cocoa-flavored ones)

Sift cocoa powder into the separated egg yolk batter, mix well

Add a few drops of lemon juice or white vinegar to the egg whites, beat until foamy, add one-third of the caster sugar, beat until smooth, add the second portion of caster sugar, continue beating

Add the third portion of caster sugar when the lines are visible, continue beating until the meringue forms stiff peaks with small tips

Pour one-third of the meringue into the cocoa egg yolk batter (if the egg yolk batter is 4 spoonfuls, then add 4-6 spoonfuls of meringue, not too much to avoid being too runny), use a hand whisk to fold from the bottom up until smooth and fine, prepare a piping bag in advance and place it in a cup to avoid being flustered when pouring the egg yolk batter

Pour one-third of the meringue into the egg yolk batter, use a hand whisk to fold from the bottom up until smooth and fine

Use the remaining meringue in the original egg yolk batter, use a hand whisk to fold from the bottom up until smooth and fine, prepare a piping bag in advance and place it in a cup to avoid being flustered when pouring the egg yolk batter, fold until smooth and fine

Use a hand whisk to fold from the bottom up until smooth and fine, prepare a piping bag in advance and place it in a cup to avoid being flustered when pouring the egg yolk batter

Next step is up to you, use your imagination, I used the 12-link muffin cake mold from Fafina

I used the new oven DL-K38E from Dongling Electric, placed the cubic oven body in the oven, bottom layer, top heat 130 degrees, bottom heat 120 degrees, bake for 30 minutes, then shake it from 20 cm high to release the hot air, invert it onto a cooling rack

Finished product out of the oven

Finished product out of the oven

Finished product out of the oven