Chinese Food
Cupcakes for beginners
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Share with you a cupcake that doesn't crack or collapse or shrink. But this green cake is not made of Matcha powder. It's made of barley seedling powder. Compared with Matcha powder, this one is more economical. And the finished product is also good. The color is very good. Wheat seedling powder is a kind of emerald green powder, which is made of wheat tender leaves by microwave drying and low temperature air flow pulverizing. Wheat seedling is rich in plant protein and other nutrients.
Cooking ingredients
Cooking Steps
Step1:Stir barley seedling powder + corn oil evenly and then + 10g hot water until the wheat seedling powder is completely dissolve
Step2:Add condensed milk and continue to stir evenl
Step3:Sift the flour into step 2. Mix it evenly by cutting and mixin
Step4:Take 3 yolks and separate the protein completely. Put the protein in a clean beating bowl and freeze for 2 minutes. Put the yolk and the remaining 1 egg into the step batter and mix wel
Step5:Making protein cream - add 3 drops of white vinegar. Add 35g sugar in 3 times. Make dry foaming. Lift the eggbeater to have a stable, firm and sharp angl
Step6:Take one-third of the egg white cream and pour it into the yolk paste. Mix it with the hand beater, then add it into the remaining egg white cream. Mix until the batter is completely mixed, then shake it gently for several times
Step7:Preheat the oven for 120 degrees. Put the paper cup into the 12 even cake mould of the school kitchen. Add the batter into the paper cup. 9 minutes full.
Step8:Finally, lift up the mold and shake it slightly. Shake out the big bubbles in the batter. Bake in the oven. Bake at 120 ℃ for 45 minutes. Turn to 150 ℃ for 15 minutes. Power off and simmer for 3 minutes before taking it ou
Step9:Finished product
Step10:Finished product
Step11:Finished product
Step12:Finished product
Cooking tips:1. Cupcakes need to be baked at low temperature to make their finished products more stable. This is the secret of its success. 2. The last 3 minutes is to prevent cold shrinkage. 3. After the cupcakes are taken out of the oven, they should be taken out of the mould to cool. They should not be put in the mould to cool. There are skills in making delicious dishes.
