Chinese Food
Sponge cupcakes that don't retract
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I like making cupcakes. I have tried many kinds of cake bodies. I have used muffin, emulsification, sponge cake and Qifeng cake bodies. I like to use the recipe of whole egg sponge cake. The flavor of the egg is strong. The ingredients used are also super simple and easy to remember. There is no need to eat too much grease. The shape does not shrink or crack. Because of the hot weather, the Italian cream which is easy to set is selected for the decoration part. The taste is a little greasy. It is also very good if you directly use fresh cream to send the decoration taste. -
Cooking ingredients
Cooking Steps
Step1:Add sugar to two eggs. Eggs are best served at room temperature.
Step2:Use the electric beater to beat the whole egg until the beater is lifted and the egg drops on the surface. The pattern drawn will not disappear for a long time. Generally, the liquid can be piled up in the shape of 8 along the beater's head for a long time.
Step3:There is also a test method. Insert the toothpick into the center of the egg paste. Let it go. It can last for 23 seconds. It proves that the egg paste is completely pasted.
Step4:Sieve the low powder 23 times.
Step5:Every time you sift in low powder, turn it over with a scraper until no powder is seen.
Step6:Put the butter in a small bowl. Put the small bowl in hot water and heat it to melt.
Step7:After adding the low flour, add the liquid butter into the cake. Mix gently and evenly.
Step8:Preheat the oven for 170 degrees. Put the cake paste into the paper mold and bake in the oven for 2025 minutes. Take it out and cool it. Prepare for mounting.
Step9:Add 20 grams of sugar to 50 grams of protein. Beat until neutral.
Step10:Sugar 20g. Water 12g. Turn on medium and low heat. Boil sugar water until the surface is bubbly, then to small bubbles. About 110116 degrees. Pour into the protein in step 8. Continue to whisk at high speed. Beat until it is neutral and nearly hard to foam.
Step11:Butter.
Step12:Mix the protein with the butter twice. Use the beater. Add the blue pigment. Put it into the mounting bag.
Step13:Flower mounting. Squeeze flowers from the outside to the inside. Garnish with almond slices. (the previous mounting pictures are used. The method is the same
Cooking tips:You can use milk oil to send flowers directly. The taste is more light and not greasy. There are skills in making delicious dishes.
