Hokkaido Chifeng Cupcake
By VicentaLakin
Hokkaido's Twisting Cake is your first taste of cake while feeling the beauty of the world. This time, the cupcakes used more healthy and bitter cake powder, which could have been coarsed. The more beautiful you eat, the healthier you eat。
Recipe Recommendations
- eggs of 6
- low-gluten flour 52 grams
- sugar 80 grams
- corn oil 45 grams
- milk 45 grams
- egg yolk of 2
- light cream 130ml
- sweetening
- baking
- an hour
- simple
Steps for Hokkaido Chifeng Cupcake
1
We'll start with the casta sauce, and we'll put all the material in the small pot, and we'll heat it up, and we'll stir it up。
2
Gradually, it will be found that it is becoming more dense, that bubbles can be seen and that the state of the ground will not be filled immediately with a razor。
3
A cake section was started, with proteins separated from yolk and placed in two oil-free clean basins。
4
The yellow is mixed with milk and corn oil, with low-banded flour and evenly mixed。
5
The proteins were added three times to the sugar to the hard hair。
6
One third of the protein is added to the yolk paste, evenly folded, and then all of it goes back evenly。
7
Pour mixed paste into a paper cup, until eight minutes is enough, oven preheating, up and down, 165 degrees, bottom floor, about 18 minutes。
8
Casta in a bag of flowers, with a mouth of five and a half, and when the cake's hot, squeeze it into the cake, it's done。