Chinese Food
Sponge cupcakes with eggs
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Everyone's impression is that sponge cake always tastes solid, rough and dry. This sponge Cupcake will change your understanding of sponge cake. The taste is slightly solid, but not rough and dry. After eating it, you may not love Qifeng alone. -
Cooking ingredients
Cooking Steps
Step1:Melt butter and milk in hot water. Keep warm in hot wate
Step2:Egg yolk protein separation. Frozen egg yolk protei
Step3:Take out the protein and add in the lemon juice. Add in the sugar three times until it is hard to foam
Step4:Add sugar to the yolk and beat until the color turns white and the volume increases
Step5:Pour the yolk solution into the egg white in several times and beat evenly in several times. Even, do not over beat.
Step6:Whipped batter. It's very stereoscopic to lift the batter dropped from the beater. It won't spread out immediately. Preheat the oven at 150 ℃. Take out the warm butter milk liqui
Step7:Sift in low powder in three times. Stir evenly (pay special attention to the technique. Turn the bottom of the bag. Quickly and gently. Otherwise, it is easy to defoaming
Step8:Take a third of the batter and put it into the milk butter liquid and mix it evenly. Then put the batter back into the batter just now and mix it evenly (pay attention to the technique
Step9:Mounting ba
Step10:Pour the batter into the flower mounting bag. Cut a small hole and squeeze it into the mold where the paper cup is placed. Each one is only eight or nine minutes full
Step11:Bake in oven at 150 ℃ for 50 minute
Step12:It's very delicious. It's different from sponge cake with whole egg. It's much better than that.
Step13:It's not like Qifeng. Sponge cake doesn't collapse or crack
Step14:Moist and solid tast
Step15:I love sponge paper cup more than Qifeng. It's fragrant and delicious
Cooking tips:My friends always have the trouble of defoaming when making cakes. In fact, we should pay attention to the following points. The protein is not so easy to defoaming. 1. The eggs should be fresh. There is no water or oil in the egg basin and the eggbeater. Do not mix the egg yolk in the protein. 2. Freeze the protein. It will be more stable after being sent. 3. The amount of sugar should be guaranteed. Enough sugar is the key to stabilizing the protein. My prescription is already sweetened. It's not so sweet. Don't reduce sugar any more. Novice do. Suggest to add 1020 grams of sugar. That protein will be more stable. 4. Pay attention to the mixing technique. Said that no matter how detailed some partners may not understand. It's better to look for the mixing video. After watching it, you will get something. There are skills in making delicious dishes.
