Chiffon Cupcakes | Cupcakes | 戚风杯子蛋糕｜圆滚滚的戚风杯子蛋糕｜Dessert Alchemy

This tutorial will show you the ultimate guide to baking perfectly smooth and rounded top chiffon cupcakes.

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Chiffon Cupcakes (Make 10-12 cupcakes)

Cake flour 60g
Corn oil 33g
Milk 48g
Egg yolk 42g

Meringue:
Egg white 84g
Lemon juice 3g
Granulated sugar 40g
Corn flour 3g

1. Separate egg yolks from egg whites, freeze egg whites for 15 minutes.
2. Preheat oven to 110 degree Celsius.
3. Sift flour into a heat proof bowl.
4. Place corn oil in a saucepan, cook over low heat until it reaches 75-80 degree Celsius. Pour heated oil to sifted flour, whisk to combine. Add milk, whisk until well combined, add egg yolks, whisk until well combined.
5. Remove egg whites from the freezer, add lemon juice, whisk with electric mixer at medium speed until frothy (with visible big bubbles), add 1/3 of the sugar and continue whisking with medium speed.
6. Whisk egg white until foamy (fine and dense foams), add another 1/3 of the sugar and continue whisking with medium speed.
7. When the meringue is at soft peak (the electric mixer starts leaving textures on the surface of the meringue), add the remaining sugar and corn flour, continue whisking at low speed until almost stiff peak with a tip that slightly curving over (Corn flour will absorb the liquid in the meringue and increase stability of the meringue).
8. Fold 1/3 of the meringue into the egg yolk mixture to lighten the mixture. Fold in another 1/3 of the meringue gently to avoid deflating the air bubbles. Fold in the remaining meringue and fold until it is completely incorporated (Do not mix in circular motion and do not over mix, as the meringue will deflate).
9. Transfer batter to piping bag. Pipe into cupcake liners until 3/4 full, stir with a skewer to remove air bubbles, tab a few times to remove air bubbles.
10. Bake in preheated oven at 110 degree Celsius for 20 minutes, increase the temperature to 120 degree Celsius, bake for another 5 minutes, increase the temperature to 140 degree Celsius, bake for another 15 minutes, increase the temperature to 160 degree Celsius and bake for another 5-10 minutes.
11. Remove from oven, tap the baking pan to release hot air trap inside cupcakes.
12. Let them cool down completely.
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戚风杯子蛋糕 (可做10-12个)

低筋面粉 60g
玉米油 33g
牛奶 48g
蛋黄 42g

蛋白霜:
蛋清 84g
柠檬汁 3g
细砂糖 40g
玉米淀粉 3g

1. 把蛋黄和蛋清分开，蛋清冷冻15分钟。
2. .烤箱预热110摄氏度。
3. 面粉过筛入耐热盆里。
4. 玉米油倒入锅中，小火加热至75-80摄氏度。把热油倒入过筛好的面粉中，搅拌均匀至无干粉。加入牛奶，搅拌均匀，加入蛋黄，搅拌均匀。
5. 蛋清从冷冻取出，加柠檬汁，中速打发至出现大气泡，加入1/3细砂糖，继续中速打发。
6. 蛋清打发至气泡变绵密，再加入1/3细砂糖，继续中速打发。
7. 打发至蛋白霜呈湿性发泡，加入剩余细砂糖和玉米淀粉，低速打发至湿性接近干性发泡的状态（提前打蛋头，蛋白霜的小尖尖稍微弯曲），（玉米淀粉可以吸收蛋清里的水份，起到稳定蛋白霜的作用）。
8. 1/3蛋白霜加入到蛋黄糊中，用硅胶刮刀翻拌均匀。再加入1/3蛋白霜，翻拌均匀，加入剩余蛋白霜，翻拌至完全融合均匀（但不能翻拌过度，也不能画圈搅拌，会导致蛋白霜消泡）。
9. 面糊装入裱花袋中，挤入纸杯中，大约3/4满，用竹签在面糊里划几圈去除大气泡，再震出气泡。
10. 放入提前预热的烤箱，110摄氏度烤20分钟，温度调至120摄氏度烤5分钟，再把温度调至140摄氏度烤15分钟，最后把温度调至160摄氏度烤5-10分钟至上色。
11. 出炉轻轻震出热气。
12. 凉至完全冷却。
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