Chinese Food
Soft and delicate Cupcake like sponge. Super detailed method
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Hi, everyone. Today is February 2. It's a month since the Spring Festival. It's a month since the house. I like to eat cakes, but I don't want to cut them. I want to have a picnic or a party anytime and anywhere. The whole cake is too troublesome. It's still convenient for cupcakes. If you want milk flavor, you can add 10g milk powder (preferably baby milk powder or milk powder without sweet taste. If the milk powder is very sweet, remember to reduce sugar). This formula can make about 19 cupcakes. If you think the quantity is large, you can press low gluten flour - 55g. Eggs - 3. Milk - 30g. Sugar - 50g. Oil 20g. This formula is just sweet. If you have a parent who has lost weight or is light, you can reduce the total amount of 510g sugar at most. Sweet friends can add it by themselves. But the taste is not guaranteed.
Cooking ingredients
Cooking Steps
Step1:The best choice for preparing materials is tasteless or light oil, such as salad oil / rapeseed oil or corn oil. Sesame oil or peanut oil is too strong and will cover the flavor of eggs; eggs are best placed in the refrigerator (not frozen). Because frozen eggs are easier to separate yolk and protein; the basin for yolk and protein should be a little big without water drop.
Step2:Prepare two large basins for the separation of egg white and egg yolk. The basin containing egg white must be a little deeper (the basin containing egg white should be sent when the time comes). There must be no water in the basin. The egg white must be kept free of water. Separate the egg white and egg yolk with egg separator (without parent door, egg shell can be used. As long as the egg white and egg yolk can be separated), and put them in one basin; Please be careful when separating egg yolk from protein. There should be no water and yolk in the protein. Otherwise, the whole protein will fail.
Step3:To make the yolk liquid, pour 30g sugar, 30g oil and 60g milk into the yolk in turn. Stir evenly. Melt the sugar until there is no obvious particle. Sift in the flour with low gluten. Stir evenly (don't stir too long to avoid making the gluten, resulting in rough cake). In fact, this step can start to preheat the oven at the same time. Slow kiss. Warm up later. Preheat oven temperature - upper and lower tube 180 °. Preheat for 1520 minute
Step4:Drop 13 drops of lemon juice (white vinegar) into the protein solution to beat the protein. In this way, it is easier to beat the 70g white granulated sugar of the protein in three times. Start the electric egg beater to beat the protein to the fisheye like bubbles with many dense big bubbles, as shown in figure 4 (1). Add 1 / 3 white granulated sugar 2 to beat the protein, etc. to the dense vesicles, the protein is delicate, as shown in Figure 4 (2). Add 1 / 3 white granulated sugar 2 to beat the protein; When the protein is sent to the striated, pour all the remaining white sugar down until it is sent to the deep striated, as shown in Figure 4 (3). Pull out the barb and tilt the egg basin. The protein can't be dropped without dropping (please think of it as the lovely cotton candy with milk white and milk white
Step5:Mix the egg white and yolk (1) as shown in the video. (one hand processing is not suitable. Please ignore the unsmooth technique in the video.
Step6:Mix the egg white and yolk (2) the egg white and yolk must be well mixed. Do not leave any lumpy egg
Step7:
Step8:
Step9:
Cooking tips:1. There should be no water and yolk in the protein solution, so make sure there is no water in the basin. Be careful when beating eggs. 2. Don't stir the yolk for too long to avoid tendon. 3. Do not mix the cake liquid in circles. Instead, mix it up and down. The mixing force should be light. 4. Do not open the box frequently when baking the cake. There are skills in making delicious dishes.
