Cocoa Cup Cake
Today we're going to make a chiffon cupcake with a very fluffy taste and it doesn't shrink back at all.
Food Ingredients
Eggs
3
Milk
40g
corn oil
30 grams
Fine granulated sugar
40g
low gluten flour
40g
cocoa powder
7 grams
Step
1
Prepare all the ingredients.
2
Heat the corn oil until it vesicles.
3
Sift low gluten flour and cocoa powder.
4
Stir into a delicate state.
5
Pour in the milk and stir well before adding the egg yolks.
6
Stir and mix well.
7
Add sugar in two egg whites to beat.
8
Take the 1/3 egg whey into the batter.
9
Stir to mix.
10
Then pour into the remaining egg albumen.
11
Turn over and mix well.
12
Pour into paper cups.
13
Preheat the oven in advance and turn it to 180 degrees for 35 minutes and 190 degrees for 10 minutes.
14
No retraction at all!
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