烫面戚风法 也可做成牛奶杯子蛋糕 The Best Super Soft & Fluffy Chiffon CupCakes Recipe

烫面戚风法 也可做成牛奶杯子蛋糕
The Best Super Soft & Fluffy Chiffon CupCakes Recipe
Recipe written by Jacelyn Lim #imjacelyn

A stay-at-home mom with 4 kids
Love Cooking, Baking & Sharing Recipes
Love Healthier foods with No Artificial Colors/Flavors
四个孩子的全职妈妈
喜欢烹饪/烘培、分享食谱
为了家人的健康，所有的色素和味素来源，都来自于天然食材❤️

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*20 cupcakes
*Oven’s brand：Ariston

A:
植物油 Oil 30g

B：
低筋面粉 low protein flour 50g
玉米粉 corn starch 10g
鲜奶 Fresh Milk 55g
蛋黄 Egg Yolks 3粒

C：
冰蛋白 Cold egg whites 3粒
细砂糖 Fine granulated sugar 45g


1。面粉 + 玉米粉过筛筛入大盆里备用。
蛋黄、蛋白分开。蛋黄蛋散、蛋白冷藏备用。
Sieve flour + corn starch into a large bowl.
Separate egg yolks and egg whites. Whisk egg yolks, refrigerate egg whites.

2-Ａ：植物油中火加热，煮至看到纹路离火。
Heat the oil over medium heat for 1 minute.

3-B：边搅拌边倒入面粉中，迅速搅拌成顺滑的烫面糊。
倒入鲜奶，搅拌均匀。
倒入蛋黄，搅拌成顺滑的蛋黄糊。盖着备用。
Pour the oil into the flour and quickly mix until well combined.
Pour the milk into the flour mixture, mix well. Pour the egg yolks into the flour mixture, mix well. Covered.

4。C：蛋白低速打至粗泡后，分3次倒入砂糖，打至硬性发泡。
Whisk egg whites + sugar until stiff peaks.
Fold beaten egg whites into batter gently.

5。取1/3蛋白霜，倒入蛋黄糊里。
用刮刀由底往上轻轻切拌均匀。把边边和底部的蛋黄糊刮干净，拌均匀。

6。把蛋黄糊倒入剩余的2/3蛋白霜里，用刮刀轻轻切拌均匀。把边边和底部的蛋白霜刮干净，拌均匀。

7。纸杯放入muffin pan里。把蛋糕糊倒入纸杯里，拿起muffin pan在桌面轻震数下，把蛋糕糊里面的气泡敲出。
Place paper cups into the muffin pan.
Pour the batter into the paper cups, bang the pan to get the air bubbles out from the batter.

8。放入已预热烤箱最下层，以150度，烤45分钟。
Bake in a preheated oven, 150℃, 45 minutes.

9。烤好后取出，往桌面轻敲两下散热，放在钢架上。冷热即可食用。
Bang the pan for 2 times, put the muffin pan on the wire rack.