Cupcake
By VicentaLakin
Today's shared cupcakes use a four-part baking method, i.e., the swelling phase, the excess phase, the stymied phase and the top colour phase, which effectively avoids the cracking of the cake due to the high rate of inflation. Of course, the perfect cake is a top priority in addition to the mastering of the baking temperature, the hair of the protein is the highest, and the protein can be stylished in order for the airhole to have a good level of support, so that the cakes made do not collapse。
Recipe Recommendations
- eggs of 3
- fine sugar 45G
- corn starch 10g
- milk 55g
- low-gluten flour
- corn oil 37g
- white vinegar 2 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Cupcake
1
First, to prepare for the placement of corn oil and milk in a dry tub, with a constant temperature of milk, corn starch added to the fine sugar, and preparation for low-banded flour。
2
The eggs are separated in yellow white and the eggs, which are at constant temperature, are packed in two dry and waterless containers, each with 3 grams of lemonade or white vinegar in the egg cleanup。
3
Prepare a large bouquet to be put on a large cup so that it can be organized by itself。
4
Prepare a cup of paper, this time shared recipes for 12 cupcakes to be added to the grill。
5
Once the preparatory work has been completed, operations can begin, so that the 110 degree preheat oven above can be burned, so that the corn-oil milk can be fully balanced and fully emulsed。
6
IT IS THEN SIFTED INTO LOW-BANDED FLOUR, AND THE EGG IS USED TO DRAW THE WORD “Z”, WHICH AVOIDS THE NOODLE BAND。
7
THE YOLK IS ADDED 2-3 TIMES, EACH TIME BY THE WORD “Z” AND THEN THE NEXT TIME, TO THE POINT WHERE IT IS SMOOTH, AND THE YOLK PASTE IS SET ASIDE。
8
Once again, the protein is processed, the egg-beater opens the top shelf, emits the egg to a large atmospheric bubble, adding a third of the fine sugar corn starch mixture。
9
Once again, the top shelf was opened, the bubble was small enough to appear in shallow textures, and a third of the fine sugar corn starch mixture was added。
10
Once again, the top stage of the egg-beater was opened, and the texture was sent to clear stereois, increasing resistance and adding the remaining third of the fine sugar corn starch mixture。
11
Switching speeds to lift an egg-beater, with a short and sharp little angle, i.e., a rigid hair-breathing state, and a few rounds of hand-stumping in protein frost, which rolls out the atmospheric bubble while stabilizing the protein cream。
12
A third of the protein cream is added to the yolk paste, evenly mixed with the egg, the face of the cupcakes is relatively thick, and it is more efficient to mix it with the egg than with a razor。
13
All the homogenous yolk paste is poured into the remaining protein cream and continues to be evenly mixed with eggs。
14
Load in the bouquet。
15
A one-cm diameter cut to the end of the bag, squeeze the cake into a cup of paper, eight minutes full, and make 12 cup cakes in a formula that shakes each cup a few times over the table, generating bubbles。
16
The oven is 110 degrees, medium level, 20 minutes, and this is the swelling phase。
17
At this point, the cupcakes have swelled out of the cup, turning 120 degrees, baking for five minutes and then turning 140 degrees for 15 minutes。
18
Finally, 150 degrees and 5-10 minutes of roasting. For the top colour phase, attention is given to the desired effect: the temperature and timing of the four-part roast can be fine-tuned to the temper of the oven。
19
It's cool when it's out. It doesn't have to rebut or collapse。
20
Surface smooth and smooth。
21
Squeeze around the cup, and the cake will be easy to remove。
22
The internal organization is so delicate, so soft, so delicious。