Chinese Food
Soft Cupcake embryo -- fresh raspberry Cupcake
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In the process of making butter cupcakes, I tested a variety of formulas. Not only do I want to make the cake beautiful (the top is flat and arched, without too big cracks), but also upgrade the taste (not as hard as the traditional muffin) - the organization is solid, but the taste is delicate, dense, soft and moist. It can be made into a beautiful Cupcake decorated with cream. It can be served with warm black tea or coffee. It's also delicious to eat alone. In the baking of happiness in four seasons, I finally found the formula that satisfied me. Now, I'll share it with you.
Cooking ingredients
Cooking Steps
Step1:Accurately weigh and prepare all kinds of materials - 1) cut butter into small pieces. Soften them to room temperature (2025 ℃. Press out a small pit easily with your fingertips; 2) mix flour with fine salt and baking powder. Sift them twice; 3) beat eggs apart. Heat them to 20 ℃ in water. Keep the temperature; 4) crush fresh raspberries in a bowl with a spoon. Keep some small pieces; 5) preheat the oven to 200 photos Degree of surname.
Step2:The butter is softened at low speed with a hand-held mixer. Sugar powder is added twice. The butter is beaten into a fine, smooth, white and bulky feather shape. Add the eggs into the oven 45 times. Stir each time until they are well combined. If necessary, scrape the pan. Mix the egg mixture and the butter paste together. Finally, add vanilla extract. Beat until smooth.
Step3:Mix the flour in the butter and egg batter twice. Use a scraper to turn it up along the basin wall and basin bottom. Stir until the whole batter is blended and delicate. Finally, add the crushed raspberry. Mix the batter until it is smooth and glossy.
Step4:Put the big round flower mouth on the silica gel mounting bag (the size of the flower mouth is suitable to ensure that the raspberry will not jam the flower mouth). Roughly divide it into each paper cup. After putting into the oven, reduce the oven temperature to 180 ℃. Bake for 2528 minutes. Let the whole surface of the cake (including the crack on the top) appear dark golden yellow. Bamboo sticks can be used for testing before being put out of the oven.
Step5:Cream it. Or eat it for nothing. It's delicious.
Cooking tips:1) please make sure that the butter and the egg paste are completely integrated. It is better not to beat flowers. Otherwise, the cake will easily come out of the paper cup and affect the image. Make sure to add a little at the last two times. To fully emulsify the egg and butter, choose to add only 85% of the egg. 2) Keep the egg liquid warm. It is very important for the emulsification process; 3) except for raspberry, strawberry, banana, apple cubes, pumpkin puree and other fresh fruits and vegetables, they are all suitable for adding into the basic batter. Create your favorite taste and style; 4) this formula comes from the book happy baking of the four seasons - raspberry Cupcake 5) in order to make the taste light, soft and soft. Please do not replace sugar powder with sand Sugar. It is not recommended to reduce the amount of sugar powder. 6) Sealed at room temperature. Eat in 23 days. The next day the cake will become more moist and delicious. Refrigerate in hot season. Wait for the cake to warm up before eating. There are skills in making delicious dishes.
