Chifeng Cupcake

1

Corn oil, sugar powder, milk, low-banded flour (or cake powder) materials are ready in grams。

2

Five eggs are separated from yolk and the egg is placed in clean and oilless containers。

3

The yolk added 25 grams of sugar powder。

4

Just mix it with an electric omelet。

5

We'll add 45 grams of milk and 45 grams of corn oil。

6

It's evenly mixed with an eggbeater。

7

Flour filtering is a one-time fall (or three-time fall) and it is evenly rolled up and down with a razor (in order to avoid bubbles, never draw circles)。

8

Next, we prepare for egg cleaning, so that the head of the eggbeater can be cleaned before the oven can start preheating (up and down at 160 degrees and 10 minutes)。

9

The sequence of the process of ejecting the protein with an electric puncher should be (low, medium, high, low) at such a rate that it cannot always be the same。

10

In the first step, a single third of the sugar powder is added to the thick bubble with a low-speed blow to the full dissolved。

11

In the second step, a half of the remaining sugar powder is added to the thin foam at a medium rate and continues to be distributed to all dissolved。

12

In the third step, when you hit a tattoo at a high speed, you add the remaining sugar powder and send it to all dissolved。

13

In the fourth step, you can use a low speed until you have a wet hair bubble, with a small bending of the distributed protein cream, and then take out the egg-cutting device slowly (do not overstretch)。

14

One third of the protein cream is added to the yolk paste。

15

Scratch up and down。

16

Put the whole yolk paste in two thirds of the protein cream。

17

Once again, it's evenly rolled up and down, and no protein cream can be seen。

18

The pasta goes down to the paper cup, and the 7.8 is full。

19

A few strokes and a bubble in the face。

20

The oven is pre-heated, and it's under fire at 160 degrees for 20-30 minutes. (The oven is different from the one in the home and controls itself at the exact time)。

21

The cake can come out with toothpicks and no glue。

If the eggs are taken from the refrigerator, put them in room temperature before use. 2. An egg-cleaning basin must be free of water and oil, and the egg-clean must not be mixed into the egg yolk, otherwise it may affect its distribution. 3. It is said that 1.2 drops of white vinegar or lemonade are added to the poaching of the omelet, which is easier to pass and more stable (I did it when I forgot to release it and did well). 4. When mixed pasta, it should be mixed with a bottom-up platter, rather than with a hard mix, never circle, easy to melt. 5. The temperature of bakery is for reference purposes only, and the oven power varies from one home to another。