Chinese Food
Cupcake (novice zero failure)
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This is a proportion that I have experimented with many times. It has a delicate taste like marshmallow. This recipe is the quantity of 20 cupcakes. If you use the 8-inch cake mold, you can make two cupcakes. My friend left a message and asked about the cracking and retraction of the cake. Here, I'd like to summarize two main reasons A kind of The reasons and solutions for the cracking of cake 1. The baking temperature is too high (or the oven is too small to cause uneven heating) (1) reduce the oven temperature appropriately. The cooling range is about 10-20 ℃. At the same time, pay attention to the need to extend the baking time to prevent the cake from not being baked. (2) Small household ovens may be unevenly heated. High heating temperature may cause surface cracking. If this is the reason, you can reduce the position of the baking tray to solve it. Two A kind of Inadequate protein delivery. In the process of sending protein, if the method of sending protein is not proper, there will be more gas in the protein
Cooking ingredients
Cooking Steps
Step1:Get all the ingredients read
Step2:Prepare two clean containers. No oil, no water (remember) especially the bowl of egg white. When you touch water, the eggs will not beat. Separation of egg white and yolk.
Step3:Let's deal with the yolk first and mix it wel
Step4:Come on. I use corn germ oil here. If I don't have it at home, I use ordinary salad oil. As long as it's not peanut oil, which has a strong flavor, it's O
Step5:Mix wel
Step6:Add milk and stir wel
Step7:Sift in low gluten flou
Step8:Use the method of drawing Z words to stir until the flour is fully integrated into the egg liquid without particles.
Step9:Prepare to pass the egg white. Put in the sugar three time
Step10:Pour in a third of sugar when presenting the bubbl
Step11:After the second 20 seconds, the bubbles are slightly delicat
Step12:The third time you add sugar, the egg white doesn't have many big bubbles. Most of them become delicate bubbles (if you can't master them well, pour them together when you add sugar for the first time. I've tried. It doesn't have much effect either
Step13:Send to hard foamin
Step14:The basin is buckled upside down. The protein will not drip and slide. It's ready
Step15:First put in half of the beaten egg white. Stir well in the way of drawing Z
Step16:After mixing evenl
Step17:Pour in the remaining half of the egg white and stir in the same way
Step18:Thoroughly stirre
Step19:You can prepare a measuring cup. It's convenient to pour into a paper cup. You can also use a mounting bag to squeeze it out
Step20:Pour it into a paper cup. It's about eight minutes full. Full is OK. When it's roasted, it will increase in size. When it's cooled, it will return to full size. Because my paper cup is bigger. So I pour it eight points full. If your paper cup size is too small. According to the amount of my formula, it can be filled to the full.
Step21:Show me the size of my paper cup. You can compare it with the one at home
Step22:Gently pick up and fall down slowly. Shake out bubble
Step23:Put it in the middle of the oven. My home is a three-layer oven 1 A kind of Preheat for 10 minutes. Bake for 3540 minutes. (if the same recipe is baked in an eight inch mold, it needs to be baked for 40-45 minutes.). Two A kind of Preheat for 10 minutes. Bake at 130 ℃ for 3540 minutes. Bake at 150 ℃ for 510 minutes. Baking at low temperature will reduce the degree of shrinkage. You can try i
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Cooking tips:This is a proportion that I have experimented with many times. It has a delicate taste like marshmallow. This recipe is the amount of 20 cupcakes. If you use the 8 inch cake mold, you can make two delicious dishes with skills.
