Chocolate cupcakes
By VicentaLakin
This cupcake is made according to the Twisty Cake method: ChiffonCake, which is an English translation, is of a sponge cake type, which is very light, using vegetable oil, eggs, sugar, flour and powder as basic materials. Since vegetable oil is not as easy to bubble as butter (traditional cakes are used in butter), there is a need to provide sufficient air to support the size of the cake by cleaning eggs into foam. The kamikaze cake is full of vegetable oil and eggs, warm, wet, light, very soft and flexible, not as hard as traditional butter cakes. It's still a short cake on the third day. Owing to the lack of fragrance of butter cakes, kamikaze cakes are fed with jam and chocolate sauce or cream are better。
Recipe Recommendations
- low-gluten flour 55 grams
- corn flour 5 grams
- vegetable oil 30 grams
- milk 40 grams
- eggs of 3
- Chocolate sugar powder 50 grams
- Medium paper cups of 10
- baking powder 3 grams
- vanilla essence 0.5 teaspoon
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Chocolate cupcakes
1
Main material. I forgot to put the powder in
2
Emelter and yolk separated
3
The yolk mixed a few times, sifting into low-banded flour, hawks, chocolate sugar powder, powdered powder. No chocolate powder can replace chocolate powder
4
Come on
5
Milk
6
Three drops of vanilla. Nothing
7
All materials are fully mixed
8
Eggregation, low-speed to high-speed, about four to five minutes, and the protein remained unscathed until the plate was rebutted
9
The protein mixed with the yolk paste
10
Scratch it slowly and evenly
11
Finally, it's a thicker paste and the bubbles inside it
12
Put the pasta carefully in a paper cup
13
The oven's 180 degrees, 25 minutes
14
It's dark when it comes out. Don't be nervous. It's chocolate
15
Put it in the ventilation
16
Put it in the ventilation，隔夜也没有关系，不影响口感
17
Squeeze some chocolate powder by squeezing it into the supermarket。