Chinese Food
Rye Red Velvet Cupcake
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I like pink and tender things better. So I put less red velvet this time. It's a light color. My big treasure and small treasure love it. It's eaten in two or three times. I have to make two or three dishes a day.. This recipe can also be made into 6-inch Qifeng.
Cooking ingredients
Cooking Steps
Step1:Separation of yolk and egg white. Milk and corn oil are added to the yolk. Stir until emulsifie
Step2:Sift in low gluten flour and rye flou
Step3:Z-way mixing to dry powder free stat
Step4:Put in the red velvet liquid and mix with the z-word technique. Set aside for later us
Step5:Now start to beat the protein - squeeze a few drops of lemon juice into the protein. Add the sugar into the protein three times. Beat the protein cream to the hard foaming. As shown in the figure, the small sharp corner. The beaten protein cream is fine and glossy. If it is not fine enough, finish it at a low speed
Step6:Mix 1 / 3 of the egg white cream with the egg yolk paste. There is no particular technique here
Step7:Pour the batter back into the batter. Use the mixing method to mix it evenly. Pay attention to the mixing method here. Otherwise, it is easy to defoaming
Step8:Turn the batter evenly, it's delicate and thic
Step9:Pour the cake paste into a paper cup. Knock it lightl
Step10:Preheat the oven at 150 ℃. Bake at 145 ℃ for 28 minute
Step11:The cake is ready. Is the color beautiful
Step12:Another angle. 360 ° no dead angle. Ha ha ha. Just kidding.
Step13:Have you learne
Cooking tips:If the cake is sticky for a while, it means that it's not dry enough. You can add some temperature next time. Or you can extend the time for cooking.
