Chinese Food
Goat cream Cupcake
(159278 views)
I had nothing to do after supper yesterday. I made some sponge cake without water for children's breakfast. I didn't finish a few of them this morning. There was light cream left in the fridge. With chocolate, I decorated it as a cute goat cream cupcake. Children can't let go of it. They are very happy. In fact, it's not difficult at all. It mainly consists of cake embryo and cream decoration. There are ovens or baking mothers at home. Make them for the kids. Sponge Cupcake (8 pieces) - 2 eggs, 60 grams of sweet garden double carbon white sugar, 18 grams of lemon juice, 25 grams of corn oil, 85 grams of low gluten powder and 1 gram of salt; decoration - 200 grams of light cream, 20 grams of white sugar, 50 grams of black chocolate and a little red chocolate.
Cooking ingredients
Cooking Steps
Step1:Make sponge cupcakes first - prepare all kinds of ingredients. Preheat the oven at the same time. Heat up and down at 170 ℃ for 10 minutes.
Step2:Mix the lemon juice with corn oil. Beat it with eggs until it is emulsified, i.e. the color is white, and there is no obvious oily flower on the surface. Tip - lemon juice is used to enhance the aroma. And increase the moist taste of cupcakes. Corn oil can also be replaced by salad oil. Don't use smelly soybean oil or peanut oil.
Step3:Whole egg beating - beat the whole egg into an oil-free beating bowl. Add sugar and salt. Beat in a circle in one direction with an electric beater.
Step4:Whisk the whole egg liquid to the extent that the volume expands about 3 times, the color is white and the pattern is obvious, and the drop marks will not disappear soon after lifting the beating head. The whole egg is finished. Tip - whole egg is easier to handle and has a higher success rate than split egg. The whole egg liquid is easy to beat at 40 ℃ and has the highest stability. Therefore, it's best to take the eggs out of the refrigerator in advance and refrigerate them. Put them at room temperature and then beat them. Or sit in the beating bowl and beat them in warm water.
Step5:Sift in low gluten powder twice in the whole egg mixture. Gently turn over from the bottom to dry powder free state. Pour in the mixture of lemon juice and corn oil twice (mixed in step 2). Mix gently. Tip: the volume of the mixed cake paste should be roughly the same as that of the whole egg after it is baked. If the volume is obviously reduced, or the mixed cake paste is very rough and has large holes, it means that the whole egg is not enough to be pasted. Or the mixing method is not correct, resulting in defoaming. Such cupcakes will shrink and collapse after baking.
Step6:Put the cake paste into the cutting and mounting bag. Squeeze it into the metal mold with a soft paper holder. It's full. Put the mold into the middle layer of the oven. Start the upper and lower fire and heat at the same time. Bake for about 18 minutes. The specific temperature and time should be adjusted according to the actual oven temperature. Tips - my soft paper tray is a kitchen brand. The bottom diameter is about 4.5cm. It can be brown or white. It needs to be used with metal mold. This time, I used a white paper holder. The operation steps are exactly the same as those of the previous brown paper holder. So I won't repeat the shooting steps.
Step7:Cup to be roaste
Step8:
Step9:
Step10:
Step11:
Step12:
Step13:
Step14:
Step15:
Step16:
Step17:
Step18:
Step19:
Cooking tips:1. If the room temperature is low, it is easy to solidify in the process of drawing the pattern of chocolate. At this time, you can blow the flower mounting mouth with the warm wind of an electric blower, so as to maintain the fluidity of chocolate and make the painting more smooth. Because the line pattern is very simple. Just draw with chocolate. If you are afraid of not drawing well, you can also use toothpick to punch holes in the surface of Cupcake to make a draft. It doesn't matter if you make a mistake when you shake your hands. After the chocolate solidifies, pick out the wrong part with a toothpick and you can redraw it. 2. as the natural cream used for mounting flowers will melt under high temperature, the prepared cupcakes need to be refrigerated and stored, and eaten within three days. 3. I use Bicarbon white granulated sugar. Bicarbon refers to its decolorization process. It is safer and healthier than the traditional sulfide decolorization. When whipping cream, white sugar is more suitable than frosting. Through the rotation and friction of the eggbeater, more air can be brought into the egg liquid or cream. It can effectively shorten the whipping time. White sugar baking
