Chinese Food
Coffee cupcakes
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When I got a call from my brother and said it was my birthday, I realized that I was one year old again. Anyway, I have to make myself a cake. I haven't made a cake for a long time. First, make a cupcake hot hand. It's much easier than the eight inch Qifeng. This Cupcake uses pure coffee instead of milk. It's just because the daughter wants to eat it. So the coffee is diluted. The final cake has no coffee taste. The color is also very light.
Cooking ingredients
Cooking Steps
Step1:1. Raw materials: 4 eggs, 50ml coffee, 40ml oil, 20g white sugar for yolk, 60g white sugar for protei
Step2:2. Low powder 80
Step3:3. Separate the egg protein and yolk into a bowl without oil and wate
Step4:4. Put oil in the yolk to break it u
Step5:5. Add suga
Step6:6. Add sifted low flour and coffe
Step7:7. Mix into a smooth and delicate stat
Step8:8. 1g salt added to protei
Step9:9. Add 1 / 3 sugar to the fish's eye bleb with the eggbeate
Step10:10. Add a third of sugar when the texture is reache
Step11:11. Continue to beat and add the remaining suga
Step12:12. Continue to beat until it is dry and foamy. When the eggbeater can pull out the small upright horn, it is OK
Step13:13. Put one third of the protein cream into the yolk past
Step14:14. Mix well by turnin
Step15:15. Then pour the mixed yolk paste into the remaining protein crea
Step16:16. Continue mixing until unifor
Step17:17. Fill the paper cup with the mixed cake paste. Shake out the bubbles. Then put it into the preheated oven. 170 degrees. 20 minute
Cooking tips:The cake paste must be mixed by turning. It is not allowed to stir in circles. Avoid defoaming. There are skills in making delicious dishes.
