Chinese Food
Cocoa cupcakes
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This cocoa cupcake is full-bodied and mellow. I fell in love with it. Because cocoa powder is added, it is difficult to melt, easy to produce particles, and the mixing time will be a little longer. Therefore, it's better to mix cocoa powder with other powders and sift them three times to make 6-7 medium sized oil paper holders before starting to make. If you make 12 molds, the weight will be doubled to
Cooking ingredients
Cooking Steps
Step1:Prepare all material
Step2:Mix and sieve all powders three times for standb
Step3:Place the oiled paper holder in the mould for standb
Step4:Prepare a goblet. Cover the mounting bag. Then pour the batter for a while, and you won't be in a hurry
Step5:Separate the yolk from the protein. Put it into a container without water or oi
Step6:Add a few drops of lemon juice to the protein. Beat with the electric eggbeater at low speed until it bubbles
Step7:Pour 30g of fine sugar into the egg white at one time. First add it slowly and gradually to the high speed to stir. While beating, turn the egg white bowl. Beat until you can see the clear texture. Turn to the medium speed to stir. Observe the state of the egg white at any time. Don't overdo it. Beat until the egg whites are hard. Lift the beater to pull out the short, upright corners.
Step8:Protein ready. Set asid
Step9:Add milk, corn oil, sugar and salt into the yolk containe
Step10:Just beat the egg beater for a few seconds at a low speed.
Step11:Put the sifted powder into the beaten yol
Step12:Use the egg beater that is not electrified to mix it first, so as to avoid that the powder will gradually come out. Then, electrify it and mix it at a low speed until the powder and egg mixture are evenly mixed. If you are afraid of over hitting, you can use a scraper to mix it evenly.
Step13:Add 1 / 3 beaten egg white to the egg yolk paste. Turn it over with a spatula and mix well
Step14:Then pour it back into the rest of the protein. Use the scraper again to make it even. Use the method of 2 ~ 8 ~ 10 o'clock. The technique should be light and quick to avoid defoaming.
Step15:Mix the batter evenl
Step16:Pour batter into the decoration ba
Step17:Cut the flower bag with a small mouth. Let the mask flow into the oil holder.7 to 8 minutes full
Step18:Shake the mould left and right for a few times, and then shake out the bubble. The figure is made of double square. The mold is the 12 consecutive mold of the chef. The amount of square can be adjusted according to the size of the mol
Step19:Preheat the oven in advance. Put it in the lower layer. Heat it up to 150 degrees. Heat it down to 140 degrees for 30 minutes.
Step20:Shake the mould on the table a few times after it is put out of the oven, and then pour the cupcakes to cool
Step21:Finished produc
Step22:Can be made into cupcakes with crea
Cooking tips:1. The powder must be screened in advance, so that the batter can be quickly mixed evenly without particles. 2. You can also add fine sugar in several times to beat the egg white. 3. Do not pour too much batter into the oil holder paper cup, or the finished product will be higher than the paper cup. 4. The baking temperature and time should be adjusted according to the spleen of the oven. There are skills in making delicious dishes.
