Chinese Food
Cream cupcakes
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Dou Guo is the place where I bake and grow up. I learned so much here that I began to know Dou Guo in the era of wechat. At first, I just thought the name of Dou Guo was fun. Later, I became a fan. I wanted to learn delicious food. I could always find it here. Later, I registered Dou Guo and started to send recipes. When my carefully edited recipes were recommended and collected, I couldn't describe the joy, I will continue to work hard. It's the fifth anniversary celebration of douguo. Cake ceremony. I also present this cream Cupcake in douguo. I wish douguo a happy growth and a prosperous future^_^-
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients for the cupcakes and weigh them. The eggs are 65g each.
Step2:Separate the egg white from the egg yolk. It needs only two eggs. The egg yolk needs three. The more egg white is handled by oneself. I used to make the mask.
Step3:Prepare a clean big bowl. Pour in the milk.
Step4:Add corn oil.
Step5:Beat corn oil and milk well.
Step6:Then add the low gluten flour.
Step7:Mix the flour and then add the yolk. The yolk should be added one by one. Add it after each mixing.
Step8:After mixing, the yolk paste can drip down the eggbeater smoothly. Set aside for use.
Step9:Next, beat the egg whites. Beat with the electric egg beater until the fish eye blisters appear. Add the first sugar.
Step10:Add the second sugar when the protein is sent to the delicate state.
Step11:Whisk until the protein becomes larger and wrinkles appear. Add the last third of sugar.
Step12:It's a good egg white. There are lines on the egg white which are not easy to disappear. The egg head has a small upright sharp angle.
Step13:Take three thirds of the albumen batter and mix it in a bowl filled with egg yolk batter. Do not mix in circles. Use a silica gel scraper to mix it from bottom to top.
Step14:Put the mixture back into the bowl with the egg white.
Step15:It's the same way. Turn it from the bottom to the top and mix it evenly. The speed should be fast to avoid defoaming.
Step16:Spoon the batter into a paper cup and fill it with seven to eight minutes. I have just ten of them.
Step17:Shake the cupcakes lightly and put them in the preheated oven. Bake them at 140 ℃ for about 15 minutes.
Step18:This is the cake that has climbed to the highest point in baking. Wait for the cake to fall back at the highest point and then bake it for another two minutes before it comes out.
Step19:Put the cake in the net to cool.
Step20:Then cream. 250g light cream and 25g sugar.
Step21:Cream is whipped with obvious lines. When the eggbeater is lifted, the cream is wrapped on the eggbeater in a ball shape. The cream is whipped.
Step22:Put the cream in the flower mounting bag. Use the big five teeth flower mouth to squeeze the pattern on the cupcake clockwise.
Step23:Sprinkle with sugar beads to make a decoration. Dedicate this cream Cupcake to the fifth anniversary of douguo. Congratulations to douguo for another year^_ ^
Cooking tips:There are skills in making delicious dishes.
