Chinese Food
Cupcake. No water, no oil, one-time pass the whole egg. No shrinkage, sweet and soft.
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Cooking ingredients
Cooking Steps
Step1:Prepare the necessary ingredient
Step2:Beat the eggs into a pan without water or oil. Add sugar. Beat the whole egg
Step3:I spent about 3 minutes in the whole process. Eggs are better at normal temperature. My eggs are taken out from the refrigerator. So the time is longer
Step4:After the volume is increased, check the state of the egg liquid. If there are lines, they will not disappear
Step5:Like this, when the egg liquid is lifted and dropped, the lines will not disappear
Step6:Sift in low gluten cake powde
Step7:Mix the cake powder and egg mixture evenly. Pay attention to the technique. Mix or cut it to prevent defoaming
Step8:After mixing evenly, it can be put into the decoration bag and squeeze into the mold. It can also be put into the paper cup holder with a spoon a little bit. As long as it can be put in quickly, the oven can be preheated up and down for 10 minutes at 160
Step9:Shake each cake a few times. Shake out the big bubbles. Put them in the middle of the oven. Heat up and down at 160 ℃. Bake for 20 minutes
Step10:Every oven has its own temper. I bake it for about 12 minutes this time. It's covered with tin paper. The details can be determined according to my own situation. Just bake it to the color you like
Step11:It's 20 minutes. It's out of the oven. Shake it a few times after it's out of the oven. Then put it on the baking net to cool. The fragrant Cranberry cupcake is ready. No water, no oil, satisfying fragrance. It's easy to pass the whole egg liquid. It's simple. It tastes sweet and soft. It doesn't shrink after baking. It doesn't crack on the surface.
Step12:Break one and taste it. It's very well organized. It's soft and sweet. It's just as delicious as the whole egg.
Step13:This recipe has made 13 in total. In a short time, the baby ate several of them. They are delicious and delicious. Novices never fail. Please try it as soon as you like.
Cooking tips:1. Whisk the whole egg liquid. The egg is best at normal temperature. It takes longer for the refrigerator to take out. 2. The standard of the whole egg is to keep the lines. 3. The sweetness of this cake is just good. If you like high sweetness, you can add 5g sugar. If you don't like high sweetness, you can reduce it appropriately. There are skills in making delicious dishes.
