Water cup cake
By VicentaLakin
From a good food friend, a cake baker's box, different from the past, is made of twilight cakes, with an egg in it. In order to test the difference between it and the Twilight Cake, a plate was made that afternoon, and it was found that it tasted good and tasted softer than Twilight. This square makes me wonder what it's called -- clean-water cupcakes. It's called a glass cake, but there's no water in it. Then I thought that the name might have something to do with its taste and taste, like a population thirsty and suddenly drinking sweet and fresh water, to make it feel so comfortable. I'm going to share this with you today, and I'm hoping to give you a fresh and beautiful spring and summer
Recipe Recommendations
- sweetening
- baking
- three-quarters of an hour
- senior
Steps for Water cup cake
1
The raw materials are ready as shown。
2
Protein and yolk are separated into two oil-free and water-free basins。
3
Put a full egg fluid in the yolk。
4
Put corn oil in yolk。
5
Pair it with a hand-plug。
6
Scan low powder。
7
Combination into yolk paste。
8
Salt in protein。
9
Add a few drops of white vinegar to the protein。
10
Add sugar in the proteins。
11
Hit the protein to dry hair。
12
Take a third of the volume of protein and pour it into the yolk paste。
13
Cut it evenly。
14
2/3 of the mixed paste in step 13。
15
Once again, we'll cut into cake。
16
Pour the cake into a cup with a little sesame on it。
17
The oven is 150 degrees, mid-level, 20 minutes。
18
Take out the baked cake and eat it cold。Water cup cake Make Tips
1. Adding salt and white vinegar to the egg whites helps whip them to a stiff peak state in a short time.
2. When adding the flour to the yolk mixture, mix until just combined. Do not overmix, or the flour will develop gluten.
3. When pouring the yolk batter into the whipped egg whites, fold or cut to combine. Do not stir in circles to avoid deflating the batter; otherwise, the cake may shrink.
4. The test for stiff peaks is: lift the whisk and observe a small, upright sharp peak, which indicates that the egg whites are properly whipped.
5. Baking temperatures cannot be taken as absolute; you must adjust them according to your own oven.