Chinese Food
Kui's buttercupcakes
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When making this paper cup, it's just on the day when the temperature of Yantai is the lowest. After the butter is softened and sent away, it slowly forms into small particles. The effect is worse. But even so, the finished product is still very normal ~ -
Cooking ingredients
Cooking Steps
Step1:The butter is cut into small pieces and softened at room temperature. The softening degree is as long as the butter can be pinched and deformed by han
Step2:Beat the softened butter and sugar until the butter is white and plumage twice as large
Step3:Pour in the egg liquid in several times. Beat until the egg liquid and butter are fully blended each time, and then add the next egg liquid. Add in a small amount in several times until the butter and egg yolk become smooth and smooth
Step4:Sift in low flour and baking powder and mix them evenly. The batter is dry at this time. Add warm water and mix until the batter and water are completely integrated
Step5:Put the batter into the flower mounting bag. Squeeze it into the paper cup. It's only half full
Step6:Preheat the cake 180 degrees up and down in the oven for 5min, then put the cake into the oven for 2025min. Finally, insert the toothpick into the tissue that is not taken out, and then it will be out of the oven
Step7:The baked cake is delicious whether it's hot or cold. I like to eat it when it's cold. It doesn't matter. What's important is that this yellow Cupcake conquers the whole family's stomach
Cooking tips:The reason why I wrote 23 eggs is that the eggs I bought this time are too small. I added three eggs. Usually two eggs with larger size can be used. If they are not sure, I will break up the three eggs. Add them in small amount in several times. Mix them well and then add the next time. Until the butter and eggs are mixed smoothly, you can cook well.
