Chinese Food
Zero failure Qifeng Cupcake for novices
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It's a delicious cupcake. It's made in strict accordance with the formula. It won't crack on the surface. It's soft and not greasy. Knock on the blackboard. 1. The eggs should be refrigerated in the refrigerator. It is better to refrigerate for more than 8 hours; 2. Drop a few drops of lemon juice before the protein is sent; 3. Clean the tools and containers before use. Make sure there is no water or oil during use. Only in this way can the protein be qualified. The cake is not smelly. If it's still fishy, please remember when you last bought eggs. Each oven has a different temper. You need to explore it slowly. My one is ACO's atoeaf22a.28l. Different brands and capacities may lead to different temperature settings. Those with larger capacity than my oven can increase the temperature and time properly. For the first time, observe the state of cake in the oven frequently and adjust the time or temperature in time. In a word, you need to get in touch with your oven and find out its temper so as to make it fragrant
Cooking ingredients
Cooking Steps
Step1:Prepare the necessary ingredients. Weigh the eggs with skin. It's better to refrigerate the
Step2:Protein and yolk are separated into two containers. Note. The container must be free of water and oil. There should be no egg yolk in the protein solutio
Step3:Beat the egg beater to high speed. Stop beating until there is a big bubble. Add a third of sugar powder (about 16g). Continue to beat
Step4:Beat until it turns white and has small bubbles. Put sugar powder for the second time. Put half of the remaining sugar powder (about 16g)
Step5:Continue to send. Hit the foam becomes very fine. Mention the egg drier with a drop of crooked hook, add the remaining 18 grams of sugar powder
Step6:Turn down the beater to medium speed. Continue to beat until the egg whites have the texture left by the beater. The egg whites in the basin can pick up the small sharp corners without bending. The egg whites are thick cream like, and the buckles in the basin are not moving, scattering or dropping (be careful when making the buckles. If the buckles are not in place, they are buckled). Then put the beaten egg whites into the refrigerator for refrigeration
Step7:Start to deal with the yolk. Break up the yolk. Add 20 grams of sugar powder all at once (less or no sugar for those who don't like sweetness. It won't affect the effect). Use the hand eggbeater to stir until the sugar powder is all melted. Some friends bake the cake easily to crack. If you are afraid of cracking, you can add a gram of salt in this step. It's not easy to crack to increase the gluten. I didn't add it
Step8:Pour in 40 grams of milk. Stir quickly
Step9:Add 40 grams of oil in three times, about one third of each time. After each time, stir until it is fully absorbed. There are fine bubbles on the surface
Step10:Sift 65g flour in three times. Each time about 22G. After each time sifting, draw a cross or Z word to mix. Never circle. Never circle. The surface will be reinforced. There will be small particles after the first screening and stirring. It doesn't matter. The second screening and stirring will gradually disappea
Step11:After the third screening, continue to draw cross and Z characters to form yolk paste. Never circle. The cake will crac
Step12:Take one third of the protein and put it into the yolk paste. Cut and mix, turn and mix well
Step13:Pour the mixed yolk paste into the blank space of the container containing the remaining two-thirds of the protein. Do not pour it directly on the protein to make it defoaming
Step14:Continue to press the fron
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Cooking tips:There are skills in making delicious dishes.
