Chinese Food
Honey milk Cupcake
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Honey milk cupcake. Strong honey flavor. Sweet taste. It's a good choice for breakfast or afternoon tea and snacks. Use the whole egg method. Because the temperature is still high, it's all at room temperature. If the room temperature is low, it's easier to beat with water. -
Cooking ingredients
Cooking Steps
Step1:Prepare raw material
Step2:Beat the eggs in a bowl. Break them up and add honey and sugar
Step3:Hand-held electric egg beater. First, beat with high speed until the texture appears. Then turn to low speed. Stir until the foam is fine. It can make clear lines and not disappear easily
Step4:Put corn oil and milk in a bowl. Pour in a little batte
Step5:Mix evenly with scrape
Step6:Pour the batter back into the batter. Mix wel
Step7:Sift in low gluten flour. Use the scraper to mix evenly until there is no dry powder
Step8:Pour the evenly stirred egg paste into the paper cup for eight minutes. You can squeeze it into the paper cup with the aid of the flower mounting bag or the fresh-keeping bag
Step9:Preheat the oven 180 degrees. Place the pan in the middle and lower layers of the ove
Step10:Bake for 20 minute
Step11:Apply color to the surface, and then take it out for coolin
Step12:Write production step
Cooking tips:1. Low gluten flour must be screened to prevent caking. 2. During the whole egg beating, you can warm the egg liquid with water to improve the speed of beating. The whole egg is not served as sharp as the egg white. It only needs to be sent to the foam. It is not easy to cut out the grain. The egg paste drips. It can keep the texture not easy to disappear. 3. When mixing the batter, the way of turning should be used. The scraper should be cut from the top right to the bottom of the bowl. The way of turning the bowl is not allowed. It will make the eggs defoaming quickly. 4. The baking time and temperature shall be determined according to the temper of the oven. There are skills in making delicious dishes.
