Chinese Food
Sponge cupcakes that don't slouch or shrink
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If you think the separation of egg yolk from Qifeng cake is too complicated and the baking time is too long, try this sponge cupcake. The baking time is short, the time is saved and the taste is good. The difficulty is to pass the whole egg. If not, the cake will lose its soft taste. But as long as you master these skills, you can make sponge cake as soft and delicious as me.
Cooking ingredients
Cooking Steps
Step1:Prepare the required materials. Melt butter with milk. Keep war
Step2:Three whole eggs in a bowl. Add sugar
Step3:Mix evenly with hand beate
Step4:Evenly stir the whole egg liquid and heat it up to about 38 ℃ after water separatio
Step5:Start beating the whole eg
Step6:Use high speed to stir until the hair is swollen. Make an eight character stroke. It will be ok if it doesn't disappear for a long time
Step7:Whisk the whole egg mixture into the sifted flour. Mix well with a scraper
Step8:Take a third of the whole egg liquid and mix it into the warm Buttermilk to form a cake paste
Step9:Pour all the mixed cake batter back into the remaining whole egg mixture. Stir evenl
Step10:Preheat the oven at 160 degrees for 10 minutes in advance. Pour the cake paste into a paper cu
Step11:Put it in the oven and bake for 25 minutes at 160 degree
Step12:The expanding little cut
Step13:Baking complet
Step14:Pay attention to this step. After baking, take out the grill to cool it as soon as possible (otherwise, the high temperature is easy to cause separation of cake body, addiction and photo taking. It's later to take it out. It's a little imperfect. You should pay attention to it when you do it
Cooking tips:After baking, take out the grill as soon as possible to cool it. Otherwise, the high temperature is easy to separate the cake body; there are skills in making delicious dishes.
