cupcake
It's a very simple cake, but it's nothing difficult to talk about
Recipe Recommendations
- eggs 5个(约50 grams/个)
- low-gluten flour 85 grams
- salad oil 40 grams
- fresh milk 40 grams
- fine sugar 30 grams(加入蛋黄中)
- milk fragrance
- baking
- an hour
- simple
Steps for cupcake
1
Prepare materials. The flour needs to be sifted, the egg whites and the egg yolks separated, and the basin holding the egg whites must be oil-free and water-free. It is best to use a stainless steel basin. Use an egg beater to beat the egg white until it becomes fish-eye bubble, add 1/3 of the fine sugar (20 grams), and continue to beat until the egg white begins to thicken and form a coarse foam, then add 1/3 of the sugar. Continue beating until the egg white is thicker and the surface has lines, add the remaining 1/3 of the sugar. (If you add too much sugar at one time, it will hinder the foaming of the egg white, so when beating the egg white, it is generally customary to use the method of adding sugar in several times. Of course, this doesn't mean that if you add all the sugar at once, the egg whites won't be able to be made, but it will take more effort.)2
Continue beating for a while. When the egg beater is lifted and the egg white can pull out the curved sharp corner, it means that it has reached the level of wet foaming. If you are making Qi Feng cake rolls, you can beat the egg whites to this level. But if you make regular Qi Feng cakes, you still need to continue to stir. When the egg beater is lifted, the egg white can pull out a short upright corner, indicating that it has reached a dry foaming state and can stop beating. After beating until dry and foaming, don't continue beating. If you beat too much, the egg white will start to form lumps, which will cause Qi Feng's production to fail. Put the beaten egg whites in the refrigerator and start making egg yolk paste.
3
Add 5 egg yolks to 30 grams of fine sugar and gently beat with an egg beater. Don't beat the egg yolks. Add 40 grams of salad oil and 40 grams of milk in turn and stir well. Add the sifted flour and gently stir well with a rubber spatula. Do not stir too much to avoid gluten (if the flour becomes gluten, it may make the cake taste too tough and affect the cake's softness).
4
Pour 1/3 of the egg white into the egg yolk paste. Gently stir evenly with a rubber spatula (stir from the bottom up, do not stir in circles to avoid the egg white foaming). After stirring evenly, pour all the egg yolk paste into the basin holding the egg white, and stir evenly using the same technique until the egg white and egg yolk paste are fully mixed.
5
Put small lace paper in the mold, pour in the mixed egg liquid, and put it in the oven!
6
Remember to preheat the oven first! Look at the cupcakes in the oven! So cute!