Minicake
By VicentaLakin
The little cake is an egg-cutting method, each of which is small and cute, and we usually make cupcakes in two ways, with a single egg-cutting and a full egg-hairing approach that is relatively difficult to do, and if you can't do well with hair-cutting techniques and twirling hands, as well as bakery temperatures, prone to collapses, contractions, etc., but if you succeed, the little cake that you make is very soft and offers a sense of impeccable access, the formulas and practices that you have shared today have been tried so successfully, each time, you are recommended to try with a 48-storey piece of cake molds, and if you can't do it with a 24-comer, the taste of this is original, one of which is delicious。
Recipe Recommendations
- eggs of 2
- low-gluten flour 40g
- corn oil 24g
- milk 40g
- fine sugar 35g
- lemon juice few drops
- corn starch 2g
- sweetening
- roast
- an hour
- senior
Steps for Minicake
1
First, the preparatory work, with adequate preparation, would make it easier and orderly, and would save a great deal of time, sifting the low-weather flour and salt evenly into containers, separating the eggs in yellow and white, putting the eggs in the bowl, emptying the eggs into a clean, water-free tank and freezing the freezer for a few hours, weighing the milk and maize starch, respectively, should be noted that the egg yellow and milk should be taken out of the fridge in advance for heating to room temperature, not in cold storage, and the moulds should be placed in a paper-top reserve in advance。
2
The preparation can be done by putting corn oil in a clean tub, heating the insulated water to 70 degrees, which can no longer be high, measured by thermometers, and leaving the fire at almost 70 degrees。
3
Add a sifted mixture of low-banded flour and salt, with a quick and evenly mixed egg, with no requirements, and with no grains of dry powder
4
Add room-temperature pure milk and mix it evenly with eggs。
5
This time the yolk paste is made using a hot-faced method, with a much more delicate taste, with no requirements for the mixing of the paste, using a hand-to-hand method, which is quickly smoothed, and the ready yolk is put aside。
6
Now the protein is frozen, about 5-10 minutes, and there's just a circle of ice on the edge, so we can take a look and avoid freezing
7
A few drops of lemonade or white vinegar have been added to the omelet, and, if not, the electric omelet has been activated at high speed so that the visible textures have appeared and half of the fine sugar has been added。
8
It continues to operate at high speed, with more stereos, with clear textures, with the remaining fine sugar and corn starch, with medium-speed strokes, evenly smoothing, and slowing, and slowly moving the egg basins, which can stabilize the protein well, so that three to five laps can be swung, the egg-beater lifted and the protein can have short and sharp angles。
9
One third of the distributed protein will be added to the yolk paste, which will be more or less smoothed by a blending technique。
10
All of the mixed yolk paste will be poured into the remaining protein cream, mixed using the method of up-to-down plattering, each of which will be as large as possible, with the bottom of the basin stubbed, and each increase in efficiency will reduce the number of twitches, thereby reducing unnecessary bubbles。
11
The made pasta is packed in a large bag of flowers, with a small cut with scissors on the end of the bag。
12
Scrambling into pre-prepared molds, full of eight points, two-squawking molds after all, and a lot of waste of 48 cakes left over from paste, if there are other molds and ovens in the home。
13
The oven is preheated early, 170 degrees in fire, 150 degrees in fire and about 15-20 minutes in roast, depending on the colour on the surface。
14
When the furnace is out, the molds will be stunned on the table and will be cooled on the net。