Chinese Food
No water, no oil, no shrinkage, no cracking Cupcake
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This cake is very suitable for novice bakers. It has simple ingredients, no water, no oil, no shrinkage, no cracking. It's easy to operate. It's also a good appetizer for MM who has lost weight. PS - it's hard to pass the whole egg for this cupcake. I've been passing it for more than 20 minutes. When the cupcake is just finished, its skin is a little hard. When it's cold, it's packed in a fresh-keeping bag. After a few hours, the taste of the cake will be very soft.
Cooking ingredients
Cooking Steps
Step1:Prepare the materials. (the eggs should be at room temperature. If the refrigerator is just taken out, it needs to be reheated at room temperature for 2 hours before making the cake.
Step2:Put the eggs into a stainless steel basin without water or oil. Add some lemon juice. (if there is no lemon at home, white vinegar can be used instead
Step3:The sugar is added to the egg liquid three or four times. It is always sent at high speed.
Step4:When the eggbeater is lifted, the liquid on the head of the eggbeater will not drip quickly, and the pattern drawn in the basin will not disappear soon. A lot of friends say that it's hard to pass the whole egg. Here I'd like to share a trick with you - put a pot of warm water under the egg beating. It's easy to pass the egg
Step5:Sift the low gluten cake flour into the batter; (if you want the cake to be more delicate and fluffy, you'd better sift the low gluten flour twice
Step6:Spoon the batter into a paper cup. It's about 78 minutes full. Finish all in turn
Step7:Preheat the oven at 160 ℃ for 5 minutes. Put the batter mold in the middle layer of the oven and bake it at 160 ℃ for 20 minutes. (the specific temperature should be adjusted according to the oven temperature)
Step8:Paper cupcakes out of the oven; (check whether they are cooked inside. They can be identified with toothpicks. Insert the toothpick into the cupcake and pull it out quickly. There is mucus on the toothpick. It means it's not cooked. If it's clean, it's cooked.)
Step9:Finished product. Not bad. No retraction, no cracking. (the cupcake just baked is a little dry. After all, it has no water or oil. When it's cold, it's put into a fresh-keeping bag and sealed. It'll be delicious in a few hours.
Step10:The internal organization is very soft. (many friends question that my cake is so yellow. In fact, I use my own eggs. The yolk is yellow. So the cake made is very beautiful.
Cooking tips:1. If you want the cake to be more delicate and fluffy, you'd better sift the low gluten flour twice; 2. The specific temperature should be adjusted according to your own oven temperature; 3. Check whether the cake is cooked inside. You can use toothpick to identify. Put the toothpick into the cupcake and pull it out quickly. There is mucus on the toothpick. It means it's not cooked. If it's clean, it's cooked. There are skills in making delicious dishes.
