Chinese Food
Whole egg sponge Cupcake
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The whole egg sponge cake can be made without separating the egg white and yolk. It does not need warm water in the process of beating. Compared with Qifeng cake, it is relatively simple and easy to operate. This menu picture. I updated it on February 16, 2020.
Cooking ingredients
Cooking Steps
Step1:Prepare and weigh all kinds of materials. All materials, including cake cups, should be prepared in advance to avoid delay in cake making.
Step2:Sift the flour through a sieve at least twice.
Step3:Preheat the oven. Set the temperature a little higher when preheating. I set it at 200 degrees.
Step4:Put eggs in the bowl of the eggbeater. Add 1 / 2 teaspoon salt.
Step5:Start to beat the eggs. Stop halfway. Add sugar three times. This step is very important. When sending, utensils and food materials should not be stained with water or oil. Otherwise, foaming of egg liquid will be particularly affected. The electric egg beater works for two minutes. Let it stop a little. The service life of the electric motor is longer. When is the best time to beat the egg? Lift the eggbeater and let the egg liquid flow down slowly. You can write the word. It will disappear after a few seconds. That's about it. Don't overdo it. It's fast and compact.
Step6:Pour the egg mixture into the sifted flour. Turn it up slowly from the bottom. Mix gently and evenly to make the batter. This step must be soft enough. It is just like the baby in the swaddle. Take care of it gently. Otherwise, it will be easy to defoaming on the flour. It will have a great impact on the final product. Prepare another utensil. Add 1 / 3 of batter, milk and salad oil. Squeeze a little lemon juice. Do not use lemon juice. Mix them. Stir gently. Then mix into another 2 / 3 of the batter. Stir again. The whole process should be gentle. The key cake paste making is over.
Step7:Put a paper cup in the baking tray. Scoop in the batter. Don't fill it too full. About 80%. I'm a little violent. I pour it directly. It's a little violent. So it's a little uneven. Hee hee.
Step8:Put the work in the preheated oven. Set 180 degrees to bake for 18 minutes. It's my obsessive-compulsive disorder to set this time. In fact, it doesn't matter if I go in and out for 2 or 3 minutes.
Step9:It's time to bake. It's the perfect moment for the cake to come out of the oven. These ingredients for the recipe. I baked 13 cupcakes. The rest of the cake paste. Poured into the mold. Baked an oval cake. If you bake all the cupcakes, you should be able to bake 17 or 8 cupcakes. Cubic meter ^
Step10:This is the way the cake just came out.
Cooking tips:The whole production process is in one breath. There is no pause. It is easy to cause the egg paste to defoaming. Preheat the oven before serving. Add flour and mix gently. Turn it up slowly from the bottom. Do it several times more and you will have experience. During the egg beating stage, do not touch water or oil. Freshness is also important. Try not to use eggs that have been refrigerated for too long. That is, when using refrigerator eggs and making cakes, eggs should also be taken out of the refrigerator in advance and placed at room temperature for more than half an hour. There are skills in making delicious dishes.
