Cheese cupcakes
I didn't add oil to the cake baked this time, and it tasted more moist and delicious.
Recipe Recommendations
- cream cheese 50 grams
- low-gluten flour 100 grams
- milk 120 grams
- egg yolk of 3
- protein of 3
- fine sugar 50 grams
- baking powder 1 teaspoon
- milk fragrance
- roast
- an hour
- ordinary
Steps for Cheese cupcakes
1
Prepare the required ingredients; separate egg yolk and egg white into different bowls, mix low-gluten flour + baking powder and sieve twice, set aside.
2
Place the cream cheese in a stainless steel bowl, add the milk and half of the fine sugar, and stir in insulated water until the cheese melts without particles.
3
After the cheese milk liquid cools a little, add the 3 egg yolks and stir well.
4
Sift in the sifted low-gluten flour several times, mix well with a rubber spatula to form a batter, and set aside.
5
Add a few drops of white vinegar and a little salt to the egg white, and beat with an electric egg beater on medium speed until a rough foam.
6
Add the remaining general fine sugar in 2 times, and continue to beat at high speed with an electric whisk until wet and foamed.
7
Mix 1/3 of the meringue and cheese egg yolk paste with a rubber spatula until evenly.
8
Pour the egg yolk paste back into the meringue basin, and use a rubber spatula to stir evenly until it becomes a cake paste.
9
Divide the cake batter into paper cups until about 8 minutes full.
10
Send into the oven at 180 ° C, the middle and lower layers, and bake for 40 minutes until the surface is golden brown (preheat the oven to 180 ° C for about 10 minutes, and then add the cake paste to bake).