The first 3 slots of baking temperatures are to make sure that the cupcakes rise slowly and do not crack, the cupcakes should be risen to it optimum point on the 3rd slot of temperature of 140 degree Celsius, the last slot of 160 degree Celsius is the stage where the top of cupcakes are fully baked and getting the nice golden brown colours. If the cupcakes crack, it means the temperature is too hot or the meringue is too stiff. If the cupcakes deflate after removing from oven, you need to extend the baking time (you can add another 3-5 minutes on the last slot of 160 degree Celsius, if the cupcakes get too dark, extend the baking time on the 140 slot instead, meringue was not whipped properly or over mixing will also caused cupcakes to deflate as well).
@@kenhcuaThamNguyen-cc4mp Is your oven able to fit so many cupcakes？ Chiffon cake needs to be bake immediately otherwise the meringue will deflate. I would suggest that you start with 3 eggs and see if the temperatures and time work for your oven（cause every oven are different），then slowly increase to double the amount and increase the baking time.
I tried baking this cake twice. While baking in the oven, it puffed up to almost double the size of the mold. But afterward, it shrank and wrinkled down to a tiny portion inside the mold. Both of my cakes got ruined this way, even though I carefully followed all the steps each time. I’ve lost interest in baking cakes because of all the wasted ingredients and ruined cakes. Could you kindly help me? How can I make sure the cake turns out properly? It shouldn’t shrink down. The spongy part just becomes a small, dense portion. What’s the solution for this?
There are a few possibilities of deflated cupcakes: 1. Meringue was not whisked properly, if the meringue was too soft, the cupcakes will deflate, if the meringue was too stiff, the cupcakes will crack. 2. Meringue was made by incorporating air into egg white, it will deflate easily. Therefore, incorporate the meringue with egg yolk batter immediately after meringue is whipped. 3. When incorporating meringue with egg yolk batter, DO NOT stir or mix with circular motion, otherwise the meringue will deflate. FOLD gently but quickly, stop folding once the meringue is incorporated with the egg yolk batter, avoid folding the batter for a long time. 4. Once the meringue and and egg yolk batter are well incorporated, pipe into cupcake liners and bake immediately (make sure you preheat the oven before you start whisking egg white). 5. Cupcakes are not fully bake, the baking temperature and time are for your reference only, every oven works differently, kindly adjust the baking time and temperature accordingly. You can add another 3-5 minutes to the final slot of 160 degree Celsius, if the surface gets too dark, increase 3-5 minutes to the slot of 140 degree Celsius. 5. Every oven works differently, you need to slowly figure out the right temperatures and baking time for our own oven. Hope all these help.
@@DessertAlchemyHello! thank you so much for this information,I had no idea about this...but I don't have cake flour available,so I use corn starch to make cake flour substitute,so will this method work with the substitute as well??
@@iwinme9322 You can try adding corn flour but sometimes it will work depending on the % of protein in the flour you use. Certain brands of flour works well with corn flour added some not. Manufacturers normally combined different types of wheat to produce flour, therefore the outcomes vary.
@@DessertAlchemyohh okay... I understand.. thanks a lot for letting me know,these knowledges are very helpful, appreciate it❤.I don't have cake flour available ,so i always use the alternative of it which gives a soft and even texture... still as i have never got the chance to use actual cake flour, can't tell how much the results resembles or differes though.
I am in tropical country，so the milk is room temperature，if it is winter and the room temperature is low，try heating the milk to about 30 degree celsius.
Use canola oil or sunflower oil，other oil might have strong aroma that will affect the taste of the cake. Cake flour is low gluten flour，if you can't find it in your area，use self-raising flour.
Tab on countertop to remove hot air and put the muffin tray on cooling rack to cool down，I leave them in the muffin tray until they have cool down completely
@@cook2ph If you get the baking temperatures right，the cupcakes will not shrink. But every oven works differently，just try to bake following the temperatures in the video and adjust if needed.
Once the meringue is whipped it needs to be incorporated and bake in the oven as soon as possible，otherwise the meringue will start to deflate. I think you have to make 1/2 portion of the recipe for twice. For egg yolk batter you can split them into two equal portion and cover with cling wrap（use it on the same day），but for egg whites，you have to just whip the amount you needed and can‘t whip extra.
@@شهيواتنعيمة-ب4ع Yes，this is chiffon cupcake without baking powder. Chiffon cake uses meringue as the leavening agent to increase volume and lighten the texture of the cake，meringue has to be whipped up to the correct consistency and temperature is also very important for chiffon cake.
There are a few possibilities of deflated cupcakes: 1. Meringue was not whisked properly, if the meringue was too soft, the cupcakes will deflate, if the meringue was too stiff, the cupcakes will crack. 2. Meringue was made by incorporating air into egg white, it will deflate easily. Therefore, incorporate the meringue with egg yolk batter immediately after meringue is whipped. 3. When incorporating meringue with egg yolk batter, DO NOT stir or mix with circular motion, otherwise the meringue will deflate. FOLD gently but quickly, stop folding once the meringue is incorporated with the egg yolk batter, avoid folding the batter for a long time. 4. Once the meringue and and egg yolk batter are well incorporated, pipe into cupcake liners and bake immediately (make sure you preheat the oven before you start whisking egg white). 5. Cupcakes are not fully bake, the baking temperature and time are for your reference only, every oven works differently, kindly adjust the baking time and temperature accordingly. You can add another 3-5 minutes to the final slot of 160 degree Celsius, if the surface gets too dark, increase 3-5 minutes to the slot of 140 degree Celsius.
There are a few possibilities of deflated cupcakes: 1. Meringue was not whisked properly, if the meringue was too soft, the cupcakes will deflate, if the meringue was too stiff, the cupcakes will crack. 2. Meringue was made by incorporating air into egg white, it will deflate easily. Therefore, incorporate the meringue with egg yolk batter immediately after meringue is whipped. 3. When incorporating meringue with egg yolk batter, DO NOT stir or mix with circular motion, otherwise the meringue will deflate. FOLD gently but quickly, stop folding once the meringue is incorporated with the egg yolk batter, avoid folding the batter for a long time. 4. Once the meringue and and egg yolk batter are well incorporated, pipe into cupcake liners and bake immediately (make sure you preheat the oven before you start whisking egg white). 5. Cupcakes are not fully bake, the baking temperature and time are for your reference only, every oven works differently, kindly adjust the baking time and temperature accordingly. You can add another 3-5 minutes to the final slot of 160 degree Celsius, if the surface gets too dark, increase 3-5 minutes to the slot of 140 degree Celsius.
Heated oil will break down the intermolecular bonds of starch and allowing hygrogen bonding，reduces the gluten from forming and retain more moisture. It is a process to make the cake fluffy and light.
There are a few possibilities of deflated cupcakes: 1. Meringue was not whisked properly, if the meringue was too soft, the cupcakes will deflate, if the meringue was too stiff, the cupcakes will crack. 2. Meringue was made by incorporating air into egg white, it will deflate easily. Therefore, incorporate the meringue with egg yolk batter immediately after meringue is whipped. 3. When incorporating meringue with egg yolk batter, DO NOT stir or mix with circular motion, otherwise the meringue will deflate. FOLD gently but quickly, stop folding once the meringue is incorporated with the egg yolk batter, avoid folding the batter for a long time. 4. Once the meringue and and egg yolk batter are well incorporated, pipe into cupcake liners and bake immediately (make sure you preheat the oven before you start whisking egg white). 5. Cupcakes are not fully bake, the baking temperature and time are for your reference only, every oven works differently, kindly adjust the baking time and temperature accordingly. You can add another 3-5 minutes to the final slot of 160 degree Celsius, if the surface gets too dark, increase 3-5 minutes to the slot of 140 degree Celsius.
@@brightafterrain_ just add lemon juice and omit corn flour，make sure you freeze the egg white for 10-15 minutes until the side of the egg white starting to frozen，lemon juice will stabilize meringue，freezing egg white will also help to stabilize meringue.
@@DessertAlchemy okay, thank you so much for the answer! Not all account like to give the answer to the question that viewers write on the comment section. Have a great day!❣️
谢谢！
@@pingxiao6377 谢谢🙏 感恩
Thank you for sharing the 4 levels of temperature adjustment . Nobody told me before .
Babeczki wyglądają perfekcyjnie! Super filmik. Najważniejsze,że bez dodatku proszku do pieczenia, sody, czy temu podobne.Pozdrowienia z Polski.❤
シフォンケーキをカップケーキにしちゃうの天才です‥！！✨ふわしゅわで美味しそう🤤
Soy Mexicana estado de Oaxaca pero me gusta todo tus recetas gracias 🙏😊vendiciones
Thanks
@@DessertAlchemylo lo II
I have 2 questions
Can I use butter milk?
Are the cupcakes moist?
@@MACADDICTRAY Yes，you can use buttermilk，the cake is soft and fluffy.
Can you explain the effects of the changes in baking temperatures? What visuals should I look for when adjusting the times?
The first 3 slots of baking temperatures are to make sure that the cupcakes rise slowly and do not crack, the cupcakes should be risen to it optimum point on the 3rd slot of temperature of 140 degree Celsius, the last slot of 160 degree Celsius is the stage where the top of cupcakes are fully baked and getting the nice golden brown colours. If the cupcakes crack, it means the temperature is too hot or the meringue is too stiff. If the cupcakes deflate after removing from oven, you need to extend the baking time (you can add another 3-5 minutes on the last slot of 160 degree Celsius, if the cupcakes get too dark, extend the baking time on the 140 slot instead, meringue was not whipped properly or over mixing will also caused cupcakes to deflate as well).
@@DessertAlchemy Thanks, really helpful.
@@DessertAlchemyif make cake with 10 eggs, have the temperature any changed?
@@kenhcuaThamNguyen-cc4mp Is your oven able to fit so many cupcakes？ Chiffon cake needs to be bake immediately otherwise the meringue will deflate. I would suggest that you start with 3 eggs and see if the temperatures and time work for your oven（cause every oven are different），then slowly increase to double the amount and increase the baking time.
@@DessertAlchemy thanks for replying.
Hello mam, please can i use all purpose flour?
Nice good baking ma'am
pls have a chocolate version of this recipe 😊
just add cacao
I tried baking this cake twice. While baking in the oven, it puffed up to almost double the size of the mold. But afterward, it shrank and wrinkled down to a tiny portion inside the mold. Both of my cakes got ruined this way, even though I carefully followed all the steps each time. I’ve lost interest in baking cakes because of all the wasted ingredients and ruined cakes. Could you kindly help me? How can I make sure the cake turns out properly? It shouldn’t shrink down. The spongy part just becomes a small, dense portion. What’s the solution for this?
There are a few possibilities of deflated cupcakes:
1. Meringue was not whisked properly, if the meringue was too soft, the cupcakes will deflate, if the meringue was too stiff, the cupcakes will crack.
2. Meringue was made by incorporating air into egg white, it will deflate easily. Therefore, incorporate the meringue with egg yolk batter immediately after meringue is whipped.
3. When incorporating meringue with egg yolk batter, DO NOT stir or mix with circular motion, otherwise the meringue will deflate. FOLD gently but quickly, stop folding once the meringue is incorporated with the egg yolk batter, avoid folding the batter for a long time.
4. Once the meringue and and egg yolk batter are well incorporated, pipe into cupcake liners and bake immediately (make sure you preheat the oven before you start whisking egg white).
5. Cupcakes are not fully bake, the baking temperature and time are for your reference only, every oven works differently, kindly adjust the baking time and temperature accordingly. You can add another 3-5 minutes to the final slot of 160 degree Celsius, if the surface gets too dark, increase 3-5 minutes to the slot of 140 degree Celsius.
5. Every oven works differently, you need to slowly figure out the right temperatures and baking time for our own oven.
Hope all these help.
Hello, your recipe is amazing. May I know the size of the cup you use in the video?
The liner size is 7cm (Top diameter),4.9cm (bottom diameter), 3.3cm (height)
Hi beautiful, im just curious, Why does oil have to be heated? Is that make a difference if the oil not heated? Thank you for lovely video ❤
The hot oil will destroy the protein in flour and preventing gluten from forming（this only work for low gluten flour）.
@@DessertAlchemyHello! thank you so much for this information,I had no idea about this...but I don't have cake flour available,so I use corn starch to make cake flour substitute,so will this method work with the substitute as well??
@@iwinme9322 You can try adding corn flour but sometimes it will work depending on the % of protein in the flour you use. Certain brands of flour works well with corn flour added some not. Manufacturers normally combined different types of wheat to produce flour, therefore the outcomes vary.
@@DessertAlchemyohh okay... I understand.. thanks a lot for letting me know,these knowledges are very helpful, appreciate it❤.I don't have cake flour available ,so i always use the alternative of it which gives a soft and even texture... still as i have never got the chance to use actual cake flour, can't tell how much the results resembles or differes though.
Why is the oil heated before mixing with flour? Is just it to avoid lumps?
To prevent gluten from forming，so the cake will be soft and fluffy.
Love you too much ❤️❤️❤️
W jakiej temperaturze powinno być wlewane mleko do ciepłej masy:oleju z mąką.Dziękuję.
I am in tropical country，so the milk is room temperature，if it is winter and the room temperature is low，try heating the milk to about 30 degree celsius.
If I like to double the recipe, are the baking temperatures and times stay the same? Thanks!
Baking temperature will remain the same but extend the baking time
ماشاءالله تبارك الرحمن حبيبتي ❤😊👍👍👍👍
Dear i use cooking oil i have no corn oil &cake flour sy simple flour can i use it its amazing recipe plz reply me
Use canola oil or sunflower oil，other oil might have strong aroma that will affect the taste of the cake. Cake flour is low gluten flour，if you can't find it in your area，use self-raising flour.
@@DessertAlchemy ok dear thanks Alots lots of love
Hi.. May I know how do you cool down the cakes after removing the muffin tray from oven.
Tab on countertop to remove hot air and put the muffin tray on cooling rack to cool down，I leave them in the muffin tray until they have cool down completely
@@DessertAlchemy thank you so much for your reply! Will try out soon.. ❤️
@@DessertAlchemy hi, the cupcakes will not shrink?
@@cook2ph If you get the baking temperatures right，the cupcakes will not shrink. But every oven works differently，just try to bake following the temperatures in the video and adjust if needed.
@@DessertAlchemy thank you so much😊
Hi, due to my oven quite small only can bake for 6pcs per time. Can I put the rest of batter to refrigerator than bake again. 🙏 Thanks
Once the meringue is whipped it needs to be incorporated and bake in the oven as soon as possible，otherwise the meringue will start to deflate. I think you have to make 1/2 portion of the recipe for twice. For egg yolk batter you can split them into two equal portion and cover with cling wrap（use it on the same day），but for egg whites，you have to just whip the amount you needed and can‘t whip extra.
@@DessertAlchemy thanks a lot
Nice recipe thanks for sharing stay healthy and connected
您好，我今天採用的是配方兩倍的量製作。我的烤箱是威寶。溫度和時間分別實110（20分鐘），120（20分鐘），130（20分鐘），150（10分鐘）表面和底部都是直挺挺的。現在口感方面有點不盡人意，邊邊吃起來有點乾乾的，反正就是吃起來乾乾的，請問一下，我是烤的太久了嗎？求指導。謝謝
试试120 减少5-10分钟
@@DessertAlchemy 好的，立馬來實驗
請問您，溫度往上爬，那要如何預熱? 時間上怎麼算🤔
打蛋白的时候开始预热烤箱，预热温度为110摄氏度（家用烤箱打开烤箱门温度会降低，可以预热120摄氏度），蛋糕入烤箱后110摄氏度开始烤，然后跟着视频里的时间去调温度就可以。
@@DessertAlchemy thank you 😊
Hello this cake without piking powder
@@شهيواتنعيمة-ب4ع Yes，this is chiffon cupcake without baking powder. Chiffon cake uses meringue as the leavening agent to increase volume and lighten the texture of the cake，meringue has to be whipped up to the correct consistency and temperature is also very important for chiffon cake.
look beautiful , I will try.😋
I made this today but when they came out of the oven, they deflated 😢 I'd have to try making it again
why is that happening, it happened to me aswell
There are a few possibilities of deflated cupcakes:
1. Meringue was not whisked properly, if the meringue was too soft, the cupcakes will deflate, if the meringue was too stiff, the cupcakes will crack.
2. Meringue was made by incorporating air into egg white, it will deflate easily. Therefore, incorporate the meringue with egg yolk batter immediately after meringue is whipped.
3. When incorporating meringue with egg yolk batter, DO NOT stir or mix with circular motion, otherwise the meringue will deflate. FOLD gently but quickly, stop folding once the meringue is incorporated with the egg yolk batter, avoid folding the batter for a long time.
4. Once the meringue and and egg yolk batter are well incorporated, pipe into cupcake liners and bake immediately (make sure you preheat the oven before you start whisking egg white).
5. Cupcakes are not fully bake, the baking temperature and time are for your reference only, every oven works differently, kindly adjust the baking time and temperature accordingly. You can add another 3-5 minutes to the final slot of 160 degree Celsius, if the surface gets too dark, increase 3-5 minutes to the slot of 140 degree Celsius.
Delicious recipe
My cake will shrink how to avoid
There are a few possibilities of deflated cupcakes:
1. Meringue was not whisked properly, if the meringue was too soft, the cupcakes will deflate, if the meringue was too stiff, the cupcakes will crack.
2. Meringue was made by incorporating air into egg white, it will deflate easily. Therefore, incorporate the meringue with egg yolk batter immediately after meringue is whipped.
3. When incorporating meringue with egg yolk batter, DO NOT stir or mix with circular motion, otherwise the meringue will deflate. FOLD gently but quickly, stop folding once the meringue is incorporated with the egg yolk batter, avoid folding the batter for a long time.
4. Once the meringue and and egg yolk batter are well incorporated, pipe into cupcake liners and bake immediately (make sure you preheat the oven before you start whisking egg white).
5. Cupcakes are not fully bake, the baking temperature and time are for your reference only, every oven works differently, kindly adjust the baking time and temperature accordingly. You can add another 3-5 minutes to the final slot of 160 degree Celsius, if the surface gets too dark, increase 3-5 minutes to the slot of 140 degree Celsius.
Thank u... For ur kind reply mam
What is the purpose of boiling the oil?
Heated oil will break down the intermolecular bonds of starch and allowing hygrogen bonding，reduces the gluten from forming and retain more moisture. It is a process to make the cake fluffy and light.
@@DessertAlchemy Is it necesary to be corn oil ?
@@mariaguerrero1654 You can replace it with sunflower oil or canola oil.
@@DessertAlchemy thank you
你好，想请教您如果要做成巧克力味道的杯子蛋糕应该加多少可可粉和巧克力？
低筋面粉的分量应该多少呢？其它材料的分量有影响吗？感谢🙏
你可以加10克可可粉，低筋面粉减10克。其他材料不影响的。低粉和可可粉混合过筛，加入热油搅拌均匀。加了可可粉容易消泡，动作快一些。温度和烘烤时间供参考，毕竟每个烤箱脾气不一样。
@@DessertAlchemy 谢谢分享
First it comes very gud , later it shrinks , what mistake I did?
Most of the mistakes it’s you beaten egg white not enough fluffy
There are a few possibilities of deflated cupcakes:
1. Meringue was not whisked properly, if the meringue was too soft, the cupcakes will deflate, if the meringue was too stiff, the cupcakes will crack.
2. Meringue was made by incorporating air into egg white, it will deflate easily. Therefore, incorporate the meringue with egg yolk batter immediately after meringue is whipped.
3. When incorporating meringue with egg yolk batter, DO NOT stir or mix with circular motion, otherwise the meringue will deflate. FOLD gently but quickly, stop folding once the meringue is incorporated with the egg yolk batter, avoid folding the batter for a long time.
4. Once the meringue and and egg yolk batter are well incorporated, pipe into cupcake liners and bake immediately (make sure you preheat the oven before you start whisking egg white).
5. Cupcakes are not fully bake, the baking temperature and time are for your reference only, every oven works differently, kindly adjust the baking time and temperature accordingly. You can add another 3-5 minutes to the final slot of 160 degree Celsius, if the surface gets too dark, increase 3-5 minutes to the slot of 140 degree Celsius.
@@DessertAlchemy thank you so much 😊
Can i use avacado oil ??
If you dont have corn oil，replace it with canola oil or sunflower oil，other oils might have strong aroma that will affect the taste of the cake.
Thank you. I tried to stay away any type of seed oil because the way they make it is toxic and cause the body have inflammation.
Can we make a merengue without corn flour?
Corn flour absorbs liquid in egg white，it helps to stabilize meringue. You can omit corn flour if you don't have that.
@@DessertAlchemy i see.. then can we change corn flour to other ingredient?
@@brightafterrain_ just add lemon juice and omit corn flour，make sure you freeze the egg white for 10-15 minutes until the side of the egg white starting to frozen，lemon juice will stabilize meringue，freezing egg white will also help to stabilize meringue.
@@DessertAlchemy okay, thank you so much for the answer! Not all account like to give the answer to the question that viewers write on the comment section. Have a great day!❣️
What is the substitute of corn oil please reply
Sunflower oil or canola oil
今天做了這個 但攤凉之後 表面潮濕粘手 華氏260度-20分鐘、285度-10分鐘、300度-10分鐘 失敗. 請問 我問題出在哪裡呢?謝謝
烘烤时间不够，要不您试试按照我的配方温度和时间烤看看，就是按照230华氏度-20分钟，250华氏度5分钟，285华氏度15分钟，320华氏度5-10分钟。
@@DessertAlchemy 好的 我試試 非常謝您
@@amysuen201 不客气
Very good
ขอเป็นภาษาไทยบน video ที่คุณได้แสดงแล้วด้วยค่ะ
您好，想请问说如果烤箱最低温只有160度要如何分配烤的时间?
160度烤不出这种圆滚滚的效果，160度烤20分钟左右，但是应该顶部应该会裂。温度时间只供参考，如果20分钟没熟，可以延长烘烤时间。
Nice ❤
你好，请问烘好的蛋糕隔一天蛋糕有些表面会粘粘，是是什么原因呢？我应该怎么办？
应该是没烤熟够，多烤1-2分钟试试。烤好凉透后可以放冷冻保存，提前拿出来解冻就好。冷冻可以保存一周。
@@DessertAlchemy 最后的160度我是烘15分钟。可是隔天还是会粘粘。
烘好的蛋糕是不适合放在室温下储存，对吗？
请问烘蛋糕时，在什么时段（不会影响蛋糕的情况下）我可以开炉转盘。
@@leemc3816 你的烤箱多大，大烤箱（比如100L）可以放中层烤。你可以试试最后160度改成165 或170度烤10-15分钟，时间到了放烤箱里闷5分钟再出炉（必须确保烤箱没有继续加热）。室温储存如果天热就会很快变质或者发霉。冷冻最好。
@@DessertAlchemy 好的，我试试。谢谢你的分享💕
Delicious 😋😋
您好，想請教下，您的烤盤多大的呢？謝謝
是指整个烤盘尺寸吗？还是每个杯子的尺寸？这个烤盘是Chefmade学厨品牌的，你可以去淘宝学厨旗舰店搜一下学厨大号12连不沾马芬模，产品描述有具体尺寸。
@@DessertAlchemy 好的，感謝啦
Кто может перевести рецепт на русский язык ? Буду очень благодарна.
6:23
烘好的蛋糕可以收几天？不需要放冷藏的对吗？
常温2-3天，冷藏3-4天 冷冻1周。
@@DessertAlchemy有声音更好👍👍👍💯👍
請問烤盤入爐是放到哪一層呢?
可以放中下层，如果烤箱大（比如100L）可以放中层。
請問老師模型底部多少cm謝謝
我现在在外面没办法给到实际尺寸，这个烤盘是Chefmade学厨品牌的，你可以去淘宝学厨旗舰店搜一下学厨大号12连不沾马芬模，产品描述有具体尺寸。
我量了底部大概4.9厘米
Kue yang lezat😋😋
How long was your oil boiling for because I don’t have a way of measuring the temperature?
When the oil reaches 60 degree Celsius, it will start to ripple, continue boiling for another 10-20 seconds.
Напишите рецепт пожалуста🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗
Hi，kindly check out the English recipe in the description box below the video.
Почему нет перевода на русский язык ?
How did the chiffons rise without baking powder?
Chiffon cake uses meringue as the leavening agent.
No add baking powder??????
Since she was using cake flour, it already has baking powder in it.
Chiffon cake does not need any baking powder，the meringue acts as the leavening agent.
Cake flour is low gluten flour，it does not contain baking powder.
@@DessertAlchemy ok thank you
4 different cooking temperatures!? These are some high-maintenance cupcakes...
To get a rounded top cupcakes without crack.