Chinese Food
Cream sponge Cupcake (egg)
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Cooking ingredients
Cooking Steps
Step1:Prepare all materials. Prepare another basin of hot water. Heat the milk and butter in a hot water basin until the butter melts completely. Keep it warm. Emulsif
Step2:Separate the yolk and egg white. Beat the egg white first. Add the sugar into the egg white three times. Beat until it is hard to foam. As shown in the figure, lift up the beater. It has a small upright hook. The surface of the egg cream is very smooth
Step3:Add the yolk. Mix with the beater at a low speed to make a full batte
Step4:Sift in the low gluten flour. Mix it into a whole egg paste without particles by turning ove
Step5:Take a spoonful of egg paste and put it into the emulsified warm milk. Use the hand beater to stir it evenly. Then pour all the mixed materials back into the remaining egg paste. Continue to mix evenly. The technique should be gentle and fast, so as to avoid defoaming in the process. Lift the batter and lift the scraper. It will slide down in the shape of a ribbon. And the lines in the egg basin will not disappear easily
Step6:Put the egg paste into the mould. Put it into the preheated oven. Heat the middle layer up and down for 140 degrees. Bake for 40 minutes or so. The surface coloring is finished
Step7:The color of the baked cake is very beautiful
Step8:Decorate in the way you lik
Cooking tips:Choose medium-sized eggs. One is about 50g. The total weight of egg white is about 120g. This recipe uses the method of separating eggs to make sponge cake. There are a lot of sugar in it. It's to make the protein cream more stable during the mixing process. It's not easy to defoaming. The cake's sweetness after baking is just good. There are skills in making delicious dishes.
