Chinese Food
Sponge Cupcake
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Beginner level Cupcake tutorial. It's not collapsing, not retracting, simple and not easy to defoaming. It's a sponge Cupcake that can succeed even if the hands are broken. It's delicious enough to lick the cupcakes. Make it quickly-
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients.
Step2:Mix the butter and milk. Heat the butter in water until it melts. Continue to sit in hot water and keep warm.
Step3:Add sugar and vanilla to the whole egg.
Step4:Mix at low speed and then turn to high speed.
Step5:The egg liquid that is sent until the eggbeater is lifted will not disappear immediately.
Step6:Turn to low speed to finish bubbles (set point for 20s, turn basin for 23 minutes) to fine.
Step7:Sift the flour.
Step8:Mix 3540 times quickly and gently until there is no dry powder.
Step9:Pour the milk butter liquid cooled to about 40 degrees along the surface of the scraper.
Step10:Continue mixing 80100 times until the paste is fine and glossy.
Step11:Put it into a mounting bag. Squeeze it into a paper cup. Shake the baking tray to produce big bubbles.
Step12:Put it in the preheated oven for 170 ℃. 20 minutes.
Step13:Take it out to cool and seal it.
Cooking tips:A kind of If the whole egg liquid is not easy to beat, it can be heated with water separated first. While heating, stir it with an egg beater until the sugar melts. The temperature rises to about 38C (the egg liquid is close to the temperature). Then take out the egg liquid and beat it at high speed; A kind of After adding flour and milk, make sure to mix gently. Do not over mix to avoid defoaming. There are skills in making delicious dishes.
