Chinese Food
Condensed milk Cupcake (no shrinking, no cracking)
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My friend told me that every time she made cupcakes, she would fail. And every time she came out of the oven, she would shrink back. This made her very upset. I believe that in addition to my friends, there should be many new bakers who have been bothered by this trouble. In fact, it doesn't matter. Failure is the mother of success. After each failure, carefully find out the cause of failure and record it. Pay attention to it next time you do it. It will definitely succeed. Let's learn how to make this cupcake. Just pay attention to these three points. The cake will not shrink, crack or collapse. Like friends may as well do the last time. Maybe this time you can make a non retractable cupcake.
Cooking ingredients
Cooking Steps
Step1:There is no liquid such as water or milk in this formula, but the taste is not dry at all.
Step2:It's hot stamping here. First sift the low gluten flour. Then heat the corn oil to about 85 ℃ to the temperature. Try not to exceed 85 ℃. Pour the heated corn oil into the flour. Stir until there is no dry powder.
Step3:Beat an egg into a bowl. Add the remaining three egg whites and yolks into the batter. Stir well.
Step4:Add condensed milk to the egg yolk batter, pour in a few drops of lemon juice, and mix well. At this time, preheat the oven. Heat up and down for 120 degrees.
Step5:Next, start to beat the cream. Add the sugar into the protein in three times. First, use the electric eggbeater to beat the protein at high speed. Add the first sugar when there is a big bubble. Continue to beat until the bubble becomes thin, add the second sugar. Add the third sugar when there is a pattern. At the same time, adjust the eggbeater to the low-grade position. Continue to beat.
Step6:When the protein cream becomes fine and glossy, you can lift the eggbeater and check the status of the protein cream. The status of small sharp corners and big hooks is finished.
Step7:First scoop a scraper protein cream into the egg yolk batter. Mix well.
Step8:Then add all the remaining protein cream into the yolk batter. Continue to mix quickly and evenly.
Step9:Then pour the mixed cake paste into the grinding tool of the paper cup. Pay attention not to be too full. 8 minutes is enough. After the paste is all installed, shake the mold slightly. Finally, send the mold to the middle layer of the oven.
Step10:Bake at 120 ℃ for 45 minutes. Then bake at 150 ℃ for 10 minutes. Turn off the heat and simmer for 5 minutes. Then come out of the oven.
Step11:After this cake is baked, the surface of the cake will not crack or shrink. The key is the temperature control of baking.
Cooking tips:This cupcake is between sponge cake and Qifeng cake. It has a strong flavor of egg. My children can eat three cupcakes at a time. Do you agree? Here are some tips for you to pay attention to. 1. It is one of the key factors to decide the success of cake to send the protein. The albumen basin must be clean, free of water and oil. 2. Baking at low temperature for a long time is the second key to making cupcakes without cracking, collapsing or concave bottom. But because of the different tempers of each oven, the specific time and temperature should be adjusted according to the situation. 3. When baking at 150 ℃, it's better to observe the coloring at the same time. If the cake is already golden yellow, you can adjust the temperature to about 130 ℃, or cover the surface with tin paper to avoid the rhythm of baking into carbon. 4. Turn off the fire and simmer for another 5 minutes. It's the third key to keep the cake wrinkle free
