Chi Fung Cup cake
By VicentaLakin
I've had a lot of sandwiches for breakfast these past few days, and I think it's time to change. It's still the sun, but with the door open for a few minutes, it's so cool, it's not hot, it's hot! Two eggs, a piece of flour, it's that simple, it's fun to make the cake. The cake is ordinary, it's still the underlying recipe for the twilight cake, and I used to make it with 6 or 8 inches of mold, and I wanted to show it today, bake it with a cup and put a few more flowers on it, and the cake was so fine. To keep the cake flat, several points are clear: the protein paste is not too hard, the powder is not too much, the temperature is not too high. There's a difference between the temperature and time of baked cake and cake. Because of the size and height of the molds, the time of roasting is extended at the same temperature. Some ovens show temperatures of 150 degrees, while the actual temperature may be 120 degrees or 180 degrees. The formula is dead, the human being is alive, and must be adjusted to the size of the yolk and the eggnog, the water intake of flour, and the temper of the home oven。
- sweetening
- baking
- an hour
- ordinary
Steps for Chi Fung Cup cake
1
All the materials are ready, cold water can be replaced with milk or juice, and I did not open milk bags because of the small quantities I used; corn oil can be replaced with soybean oil, salad oil with no visible scent, and I poured corn oil directly into a bowl of yolk
2
(b) Equation of egg yolk, the discharge of eggs into oil-free and water-free bowls and the incorporation of egg yolk into corn oil basins
3
(b) The mixing of egg yolk and corn oil with a manual egg-pumper, which is then evenly mixed into cold water
4
(b) Sifting low-banded flour into a yolk solution, which can be contained between 40 and 45 grams, depending on the size of the yolk and the water intake of the flour
5
(b) Manual omelet stabbing in an irregular direction, with no visible dry powder and puss, lifting the omelet, slowly and smoothly falling the yolk paste and putting it aside
6
(a) Bumping the egg out of the bubble at a maximum speed of 9 for the KitchenAid 9 and pouring into half of the sugar, continuing the nine-speed break
7
When the egg is turned into a fine white hair bubble, the remaining white sugar is poured in, with a 9-speed break, and when a little resistance is felt and the protein paste appears to have a visible tattoo, then the five-speed break
8
The stripes are becoming increasingly visible, when the protein paste is clearly glamorous, and when it is turned off by an egg-beater, the protein paste is presented with a small bending hook, which ends with a break; the preheat oven begins at 120 degrees of fire
9
One third of the protein is taken into the yolk paste, and it is evenly mixed with a manual omelet
10
Put the mixed paste back into the protein pan, evenly mixed with a razor
11
The cake is fine and glitter, and almost no bubbles are visible
12
Scratch the cake with a small spoon into a cup of about 8 to 9; deliver the cake to the middle of a preheated oven, with 120 degrees of fire up and down for 40 minutes; and adjust the temperature and timing to the situation in the oven and the cake mould
13
(b) Cake in hand will be stunned several times on the table after the stove is out, may be stored in a bag or may be decorated for cake
14
I used a copper model, I put a few small flowers on the face of the cake, and the ordinary cake became beautiful。
15
Chifeng Cupcake, soft and delicateChi Fung Cup cake Make Tips
1. This is the formula for a basic kamikaze cake, which can be modeled for six inches; if the cake is made in six inches, the time is to be extended by about 15 minutes, if the temperature remains constant, or the sentence is to be adjusted by the actual situation in the oven; 2. flour quantities can be measured between 40 and 45 grams, looking at the size of the egg yolk, the water intake, and the preferred taste, which can be adjusted, depending on whether the face falls smoothly or thinly; 3. It is not a problem to judge whether the cake is fully ripe and to see whether the cake is in the oven: when it rises to the highest level, it will be able to remain at around 15 minutes; until it is wet on its teeth, it is not recommended to do so, because once the cake is taken out, even if the furnace warms, it will not return to its desired state。