Chocolate bean cupcakes
By VicentaLakin
Recipe Recommendations
- low-gluten flour
- cocoa powder 20g
- eggs 4 pieces
- fine sugar 99g
- vanilla extract two drops
- lemon juice two drops
- pure water
- corn oil
- chocolate beans 45G
- sweetening
- roast
- ten minutes
- simple
Steps for Chocolate bean cupcakes
1
prepare food: 4 eggs, 99 g sugar, 102 g flour with low bands, 20 g cocoa powder, 78 ml pure water, 78 ml corn oil, 2 drops of vanilla, 2 drops of lemonade, 45 g chocolate beans。
2
twenty cocoa powders were added to pure water 78 ml to mix to non-particle-free cocoa paste。
3
Two drops of vanilla are added to the cocoa paste and are evenly mixed。
4
with corn oil 78ml evenly mixed。
5
After a smooth mix of yolk, insert the next one, until all four are evenly mixed。
6
sift in low-banded flour 102g with a rubber razor
7
To the non-particle-free pasta, side by side. The oven's preheated at 155 degrees
8
two drops of lemon juice were added to the four proteins, and the electric omelet hit the fish eyebrow, adding 33g fine sugar。
9
hit the protein to a thick state and add fine sugar 33g。
10
hit to microstate, add fine sugar 33g。
11
Hit the protein to a hard hair bubble and lift the pointy state in the egg-beater container。
12
One third of the distributed protein cream is thrown into the cocoa paste, evenly mixed with rubber razors。
13
Put the mixed cocoa paste into the protein cream and mix it evenly。
14
It's a 12-gauge
15
I'm going to put a good cocoa cake in the paper。
16
Pack the cake
17
You can bake in a pre-heated oven with a smooth surface of chocolate beans
18
Baking: Three hundred and fifty-five degrees medium level for 38 minutes。
19
It's almost ripe
20
The chocolate bean cake is out of the oven when the bake ends
21
You can eat four in one breath..Chocolate bean cupcakes Make Tips
1. Sift the cocoa powder once before adding pure water. If the mixed cocoa paste has lumps, you can sift it again.
2. When beating egg whites, if you prefer cupcakes that don't crack, you can beat the meringue to soft peaks. This is the state where a curved hook remains when you lift the mixer after stopping it.
3. Pay attention to the technique when mixing the meringue with the cake batter. Do not stir in circles to avoid deflating the meringue; just fold and cut evenly using "Z, N, J, G" motions.