Chinese Food
Oil free cupcakes simple and healthy
(87808 views)Chiffon Cake Kwai is my enemy, but I have done five or six times is not perfect, but sponge cup cake I am still confident that it will not collapse, taste is also very good, the key is simple, quick hands, beginners must do it.
Cooking ingredients
Cooking Steps
Step1:Prepare materials, sift flour in advanc
Step2:Beat the eggs in a clean basin without water or oil and add all suga
Step3:Use the egg beater to whisk at high speed until the eight character mark won't disappear
Step4:Put in flour twice and mix it evenly with a scrape
Step5:Then put it into the mold, full eight points to preheat the oven in advanc
Step6:Then it's about 150 degrees and 20 minutes
Step7:Finished product drawing
Step8:Finished product drawing
Step9:
Cooking tips:1. It's good that the trace of the whole egg is not easy to disappear. 2. If there is only a cupcake with a paper holder like me, they must put it in the cupcake mould to bake or two paper holders and make one for use. Otherwise, the cake liquid will be expanded because one paper holder is too soft. 3. The mixing method is right like workers shoveling cement or cooking at home. 4. The whole egg is easy to defoaming After reading the comments, it is said that this cake is hard. Indeed, the sponge cake is not as soft as Qifeng, but it has a thick taste. But Qifeng is easy to collapse. The sponge cake does not have its own advantages. It is better to squeeze cream on the cake cup to make dishes.
