I'm so happy today because my chiffon cupcakes were very successful!
Well, I want to finish most of my leftover ingredients during my 5 or 6 months holidays. However, I still need to buy some new ingredients in order to finish using them. If not what can I bake by using just these few things? Nobody will bake when I go for further study. So, I want to use them up before they expired.
Today, I finished my grated Parmesan cheese by adding to my chiffon cake to make Parmesan chiffon cupcakes.
The different thing is she used chiffon cake mold but I used paper cups.
First! Gather ingredients!
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| My new corn oil |
(A)
Egg yolk - 3pcs
Caster sugar - 15g
Milk/water - 50g
Corn oil - 50g
Superfine flour - 50g
Baking powder - 3/4 tsp
Grated parmesan cheese - 50g
(B)
Egg white - 3pcs
Caster sugar - 50g
Corn flour - 3/4 tsp
～～～
Chocolate chips (For decoration)
1. Whisk egg yolks and sugar till pale.
2. Add in corn oil and milk, mix well.
3. Add in flour and cheese, combine well, set aside.
4. Beat egg whites over high speed till foamy.
5. Slowly add in sugar, continue beat, add in corn flour, beat till soft peak form.
6. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till combine.
7. Fold the balance of egg white mixture into egg yolk mixture, combine well.
8. Pour cake mixture into cups and bake at pre-heated oven at 160c for 20 minutes (different duration compared with Sonia's recipe due to different size of cake).
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| Step 1: Look at my cute egg yolks |
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| Step 3: Done mixing my egg yolk mixture! |
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| Step 5: My meringue. |
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| Step 6 |
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| My meringue LOL |
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| Step 7: A closer look for my mixture. |
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| Step 7: Done folding in! Check your mixture by putting your spatula like this. Can stand by its own means OK! |
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| Step 8: Pour them into cups and decorate. |
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| Step 8: Bake it! |
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