Basic Chiffon Cupcakes Recipe ✿ No Crack・No Wrinkle・No Shrink | Soft Chiffon Cupcake Recipe
▷Basic Chiffon Cupcakes
6-cavity mold Each cavity: 6.3 X 3.5 cm (The batter yields about 8-9 cupcakes)
▷Ingredients
‣Batter
38g . . Milk
25g . . Sunflower oil
45g . . Cake flour
2 Egg yolks
‣Meringue
2 Egg whites
2g . . . Lemon juice
42g . . Sugar
‣Garnishing
27g . . White chocolate
Freeze-dried strawberry
Pistachio
▷Cook Time
Bake it at 250°F/120°C for 25 minutes → Then bake at 280°F/135°C for 35 minutes → Adjust the temperature to 300°F/150°C and continue bake for 5-10 minutes until cake browns. Total 65-70 minutes
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▷Instructions
‣Batter
1. Pour the milk and sunflower oil into a bowl. Stir until emulsified.
2. Sift the cake flour. Stir until all the flour is combined and no streaks are visible.
3. Divide egg whites from egg yolks; blend the yolks into the flour mixture, stirring thoroughly.
‣Meringue
1. In another bowl, add egg whites and lemon juice. Beat until foamy. While beating, gradually add sugar until firm peaks.
2. Gently fold the egg whites into the batter in three additions. The final batter should feel light and have no visible streaks of meringue.
3. Transfer batter into prepared muffin tins. Bake in a preheated oven.
4. Remove from the oven to a cooling rack and allow to cool.
‣Garnishing
1. Pour hot water into a bowl, place the bowl with the white chocolate over the hot water, and stir until the chocolate melts.
2. Spoon the chocolate over the cake and decorate it with freeze-dried strawberry and chopped pistachios.
3. Enjoy your fluffy cupcakes!
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❤️ Thanks for watching and supporting, Looking forward to seeing you in the next video ~
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#BasicChiffonCupcakesRecipe #不回縮不開裂 #SoftChiffonCupcakeRecipe #戚風小蛋糕 #戚風杯子蛋糕
Пікірлер: 105
好美的戚風小蛋糕，妳總是能把作品裝飾的美美的～愛死了❣😘
@Bunny_Kitchen
2 жыл бұрын
最基礎的小蛋糕，最簡單的裝飾，妳可以輕鬆做出來噠🤗😘🌹
謝謝分享美味食譜
@Bunny_Kitchen
8 ай бұрын
謝謝您的觀看，歡迎有空常來坐坐唷☺️
看你做蛋糕真是一種享受,很清爽,我想吃的時候一定更享受了,喜歡你的影美美的
@Bunny_Kitchen
2 жыл бұрын
妳好呀~好久不見啦~很高興再見到妳😊謝謝妳喜歡我的蛋糕和影片，對於我來說真的是莫大的鼓勵，歡迎有空常來我的頻道找我玩唷😘😘😘
太美了💗
@Bunny_Kitchen
2 жыл бұрын
有空可以試一下唷，簡單又易做的基礎小蛋糕😋
做得很好
@Bunny_Kitchen
2 жыл бұрын
謝謝觀看~☺️
🎉🎉🎉 🎊🎊🎊 恭喜～一萬訂閱❣ 窩窩菜( ˘ ³˘)❤
@Bunny_Kitchen
2 жыл бұрын
謝謝薰衣草🥰妳真好～謝謝妳😘😘😘
我喜歡你的影片和你的裝飾。 很可愛、很漂亮
@Bunny_Kitchen
Жыл бұрын
謝謝您的喜歡和支持～歡迎有空常來我的頻道找我玩唷😊
So cute! 😍🥰🥰
@Bunny_Kitchen
2 жыл бұрын
Glad you liked it! Thanks🌹🌹🌹
Excellent
@Bunny_Kitchen
2 жыл бұрын
Glad you liked it! Thanks🙂
Cute ❤
@Bunny_Kitchen
8 ай бұрын
I'm happy that you're enjoying the video😊
你的配方讓我超有信心， 上次做輕乳酪蛋糕送朋友 ， 說比老爺爺的好吃😀希望可以分享清爽ㄧ點的蛋糕... 目前古早味和戚風但糕都還沒成功過😓
@Bunny_Kitchen
2 жыл бұрын
非常感謝妳對我的信任☺️謝謝😘古早和戚風並不複雜，只要掌握好蛋白打發狀態和溫度，就會成功，我也挺想烤戚風的，但前年搬家的時候，戚風模具弄丟了，去年買了個淺井加高，下單的時候太匆忙，忘記看尺寸，它居然放不進我的烤箱😭我的烤箱很小只有22L😅
好療癒的影片，今天跟著做，不過我的表面沒有圓圓的😂謝謝妳的分享♥️中秋節快樂喔～
@Bunny_Kitchen
Жыл бұрын
謝謝妳的喜歡🥰每台烤箱多少都有點溫差，多烤兩次找到適合自己的烤溫，妳也可以有圓圓的戚風小蛋糕😋中秋節快樂！闔家安康😊
@weiling288
Жыл бұрын
@@Bunny_Kitchen 謝謝妳🥰♥️
Thank you for your recipe. I hope this will work with my cup cake maker.
@Bunny_Kitchen
3 ай бұрын
Thank you for watching🌹Happy weekend😊
有空可以再分享添加可可粉和抹茶粉口味的杯子蛋糕嗎😍🙏🎉
@Bunny_Kitchen
7 ай бұрын
好的好的😊 我來安排下🤗🤗🤗
Can someone please tell me the ingredients in cups and spoons😅😅 thanks in advance
❤Thank you for sharing Chiffon cup cakes and thank you so much for recipes and methods in English. ❤Love your vedios... Please share more cakes making.. Carrot cake Pineapple upside down cake Pound cake Butter cake... ❤❤❤
@Bunny_Kitchen
3 ай бұрын
I'm glad you like the video🌹🌹🌹 I'll try to make your favourite cake😋 Thanks for your message! Happy weekend💓
How fluffy and delicious they look. One question, if I want to put cocoa powder, how much should I put ? Thank you for sharing the recipe and for your response. 🙏🌻
@Bunny_Kitchen
2 жыл бұрын
Hello! You can use 10g cocoa powder instead of Cake flour🙂
@narelaldara3809
2 жыл бұрын
@@Bunny_Kitchen oh, thank you so much. 😘🙏🌻 Blessings
@Bunny_Kitchen
2 жыл бұрын
@Narel Aldara Welcome☺️
@jessc3897
2 жыл бұрын
@@Bunny_Kitchen Does the same amount apply to matcha powder?
@Bunny_Kitchen
2 жыл бұрын
@@jessc3897 Sorry for the late reply, 2-4g matcha powder 🙂
你好 想請問一下 烤出來外面跟底部口感都比較乾 裡面是很鬆軟好吃 是不是要調整烤箱溫度還是烤的時間？ 謝謝 ❤
@Bunny_Kitchen
Жыл бұрын
您好，可以在蛋糕晾涼還有一點點餘溫的時候裝入密封袋或密封盒里回潤一下，如果是裝密封袋注意袋子不要貼到蛋糕表面，讓袋子裡有點氣，鼓起來
Dried strawberry 🤔
老師妳好 請問在打發蛋白時 是用哪個速度比較剛好 謝謝妳
@Bunny_Kitchen
2 жыл бұрын
您好，我一般使用十來秒最低速將蛋清打散，再使用中高速打發，最後再用最低速攪打半分鐘左右整理蛋白霜🙂
您好 ~~請問一下如果烤箱是分上下火的，只需照食譜上每個階段調整成一致的即可嗎~~🥹
@Bunny_Kitchen
11 ай бұрын
您好，我的烤箱是不能單獨調上下火的，所以上下火的烤溫都是一樣的🙂
老師請問一下葵花籽油可以用椰子油代替嗎？
@Bunny_Kitchen
10 ай бұрын
您好，可以的🙂
請問烤完等待冷卻卻中心下凹怎辦😢是哪邊錯了嗎
@Bunny_Kitchen
Жыл бұрын
您好，蛋白打發不足造成消泡，或蛋糕沒有完全烤熟烤透，是比較容易造成回縮塌陷的主要原因🙂
請問蛋白打到小彎勾就可以了嗎？
@Bunny_Kitchen
2 жыл бұрын
是的唷🙂
Hello, can I use all purpose flour ?
@Bunny_Kitchen
Жыл бұрын
Although the texture wouldn't be the same but yes you can. You can use 35g all-purpose flour + 10g corn starch, and the cake will be softer🙂
Hi, do you bake with the oven fan on or off?
@Bunny_Kitchen
Жыл бұрын
Hello! Bake for the last 3-5 minutes and turn on the fan🙂
@pinkkparadisee
Жыл бұрын
@@Bunny_Kitchen thanks!
@Bunny_Kitchen
Жыл бұрын
Welcome😊
不好意思想請問一下，我時常有烤蛋糕沒有長大的狀況，想詢問一下是否有什麼特別的問題需要注意的嗎😢今天用了這個配方還是沒長高😂我的烤箱上上下火都有開
@Bunny_Kitchen
Жыл бұрын
您好，蛋糕長不起來原因有很多種，常見的是蛋白打發過度或打發不到位，蛋糕糊消泡，使用不粘模具或淋膜紙杯都會造成戚風長不起來🙂
@w5021
Жыл бұрын
@@Bunny_Kitchen 好的，非常感謝
@Bunny_Kitchen
Жыл бұрын
不客氣😊
请问为什么纸杯蛋糕冷却后表面会粘湿？如果放在有盖的容器，隔天粘湿度更严重。 要如何预防这样的问题？
@Bunny_Kitchen
2 жыл бұрын
紙杯蛋糕要烤透，表皮烤乾，徹底放涼再裝盒，冷卻後表皮就濕黏，如果蛋白打發和翻拌過程沒有問題的話，說明蛋糕沒有烤透，下回你試下延長烘烤時間🙂
@yunchinwong8298
2 жыл бұрын
@@Bunny_Kitchen 好的，我再试一试。 谢谢你的意见。
請問蛋黃糊的部份想在加一點糖，步驟應該在哪裡下呢？
@Bunny_Kitchen
2 жыл бұрын
您好，您可以在倒入牛奶和植物油的那一步同時加入糖🙂
@gracema5238
2 жыл бұрын
@@Bunny_Kitchen 謝謝回覆：）
請問妳的開心果乾怎麼弄的
@Bunny_Kitchen
2 жыл бұрын
用刀把開心果切成細細的就可以啦🙂
求問，因為烤箱一次最多也只能烤10顆，可否先做好2倍其他麵糊冰起來備用呢？ 60mins 後再烤剩下10顆。
@Bunny_Kitchen
3 ай бұрын
您好，不建議這樣做唷，因為蛋白霜在打發完畢的那一刻起就在消泡，混合製作好的蛋糕糊需要盡快進行烤製
請問一定要用葵花籽油嗎？玉米油可以嗎？想說很多食譜都是玉米油，如果可以就不用再去買了😅
@Bunny_Kitchen
11 ай бұрын
玉米油當然可以呀，我也經常用玉米油製作蛋糕，只不過是錄製這部影片時正好用的是葵花籽油🙂
@user-lw8qy5fx4z
11 ай бұрын
@@Bunny_Kitchen 太好了～～謝謝解惑❤️
@Bunny_Kitchen
11 ай бұрын
不客氣☺️
烤箱需要先預熱嗎
@Bunny_Kitchen
Жыл бұрын
您好，無論烤任何東西，烤箱都是需要提前預熱至需要烘烤的溫度的🙂
請問若還是會回縮，會是什麼原因？
@Bunny_Kitchen
2 жыл бұрын
你可以嘗試把蛋白打得再硬一點，蛋糕要烤到十分的熟才不會回縮唷，如果把握不准，烤好後在烤箱裡放十分鐘再出爐
Who will tell me the measurements in cup ? Anyone, pls?
@Bunny_Kitchen
Жыл бұрын
Cup size: 6. 3×3cm🙂
請問打蛋白部分 可以不加檸檬汁嗎？ 會影響蛋糕嗎？
@Bunny_Kitchen
2 жыл бұрын
蛋白加檸檬汁是以酸性中和鹼性，降低蛋白PH值，提高蛋白穩定性幫助打發，您可以用白醋代替檸檬汁，或者不加也沒有關係🙂
請問蛋糕還是會回縮 是哪裡需要調整？
@Bunny_Kitchen
8 ай бұрын
您好，可以嘗試把蛋白霜打硬一點點，但不要打得太過，容易造成蛋糕開裂，翻拌時注意手法，不要消泡了，蛋糕要烤熟，蛋糕沒熟也容易回縮，每台烤箱溫度略有差異，適當調整烘烤溫度和時間🙂
用真柠檬可以吗？
@Bunny_Kitchen
Жыл бұрын
您好，可以的
@seutekkiyeoreogae4214
Жыл бұрын
@@Bunny_Kitchen 好的谢谢😊
@Bunny_Kitchen
Жыл бұрын
不客氣唷🙂
請問 烤箱只有130度跟140度 的話時間要怎麼調整
@Bunny_Kitchen
4 ай бұрын
您好，可以用130度，時間延長3-5分鐘🙂
放在中层烤？
@Bunny_Kitchen
10 ай бұрын
我的烤箱很小，所以我放下層，如果您的烤箱比較大，可以放中下層
@wwdeep1410
10 ай бұрын
不会凹陷吗？我的烤箱也是小的
@Bunny_Kitchen
10 ай бұрын
@wwdeep1410 通常杯子蛋糕凹是蛋白打發不足，蛋白霜太軟或不穩定，烘烤不足也會凹
請問為什麼我做了6顆 有3顆開裂呢 謝謝
@Bunny_Kitchen
10 ай бұрын
您好，烘烤溫度高，蛋白霜打得太硬，蛋糕糊裝得太滿，這幾個是常見容易造成杯子蛋糕開裂的原因🙂
@mosquitotriton3786
10 ай бұрын
@@Bunny_Kitchen 謝謝～ 再努力！！
@Bunny_Kitchen
10 ай бұрын
不客氣～加油！很快妳也可以成功的做出杯子蛋糕😊
@mosquitotriton3786
10 ай бұрын
@@Bunny_Kitchen再請教一下老師， 放涼以後中間會凹陷，底部也上凹。 請問是因為烤溫，還是因為蛋白霜太軟 ？
@Bunny_Kitchen
10 ай бұрын
@@mosquitotriton3786 您好，蛋白霜可以再打得硬一點，蛋糕多烤一會，烤熟一點
How many grams does an egg weigh?
@Bunny_Kitchen
14 күн бұрын
Sorry for the late reply. About 62g with shell🙂
請問保存方式？
@Bunny_Kitchen
4 ай бұрын
您好，無擠花裝飾的話，室溫可保存3天，包括烤好的當天，冷藏保存5天，冷凍保存1個月，如果量不大，兩三天內吃完就好了，時間久口感不是很好，特別冷凍過的