Cooking Steps

1. 

   Step1:Prepare materials according to formula.

2. 

   Step2:Put the paper tray on the two 12 continuous molds for standby.

3. 

   Step3:Cream cheese melts in water. It's smooth. OK.

4. 

   Step4:Heat the corn oil over low heat until there is a small bubble around the edge of the pot. Leave the heat alone. Don't boil it.

5. 

   Step5:Pour the heated oil into the low gluten flour sifted in advance. Stir evenly with hand pump.

6. 

   Step6:Add the whole egg to the batter and stir well.

7. 

   Step7:Then pour in the cream cheese. Mix it by hand until there is no particle. Finally, press it with a scraper for several times. Press and mix the small particles to make it completely particle free. Then the yolk paste is ready.

8. 

   Step8:Start to pass the egg white.

9. 

   Step9:First beat to the big bubble at a low speed, add corn starch and some young sugar. Then beat to the dense state at a high speed, add the second sugar. Continue to beat to the 45 distribution at a high speed, add the last sugar. Beat until the 9 distribution. See the protein texture state, add lemon juice. Change to a low speed to finish the bubble.

10. 

    Step10:Add the egg white into the yolk paste in three times. Gently cut and mix. It's not easy to defoamer. The first mixing doesn't need to be particularly uniform. It's about 80% uniform. Add the second time, cut and mix first, then mix.

11. 

    Step11:Finally, pour it back into the egg white. Mix well.

12. 

    Step12:Put the mixed cake paste into the decoration bag.

13. 

    Step13:Squeeze the cake paste into the mold. 9 minutes full. Shake it lightly and send it to the preheated oven.

14. 

    Step14:Up and down the fire 130 degrees. Bake 35 minutes. Turn 180 degrees.3 minutes.

15. 

    Step15:Mini Cheese Cupcak

16. 

    Step16:One at a tim

17. 

    Step17:Deliciou