Chinese Food
Cotton Cupcake
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This cake is very delicious. It's different from Qifeng paper cup cake. The method is basically the same. But the dosage is different. The content of wet material in this cotton cake is very small. Use more white granulated sugar. The taste is relatively soft and moist.
Cooking ingredients
Cooking Steps
Step1:Egg yolk, protein separation. Protein separation in oil-free and water-free containers. Egg yolk and 20 g Sugar are melted by han
Step2:Mix corn oil with egg yol
Step3:Add milk and mix wel
Step4:Sift in low powde
Step5:Use your hands to draw. Do not mix the needles in tim
Step6:Drop a few drops of lemon juice into the egg white, beat until it's rough and add a third of white sugar. Beat until it's fine and add a third of white sugar. Beat until the lines are clear and add the last third of white sugar. Beat until it's dry and foaming with small sharp corners
Step7:Take one third of the egg white and mix it with the yol
Step8:Mix well and pour into the remaining two-thirds of the protein. Mix wel
Step9:Mix well and pour into a paper cup. Fill it with almonds
Step10:Preheat the oven at 170 degrees. Put it in the middle layer and heat it up and down at 170 degrees for 20-25 minute
Step11:It's better to put it out of the oven and refrigerate i
Cooking tips:1. The size of the egg is about 60g. No size. 2. The big almond can be left or replaced with dried fruit. 3. The protein must be beat to the dry hair. 4. It will be a little bit retracted after cooling. There is no need to turn it upside down to make dishes delicious.
