Chinese Food
Coconut Qifeng Cupcake (egg separation)
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Cupcakes should be a must for every baking beginner, because they are simple and delicious. Muffin Cake is usually made with baking powder. Today's Cupcake is made with Qifeng's method. It's more difficult than baking powder. But it's healthier. The taste is also soft and delicate. I add coconut in the cake paste. I can chew the fragrant coconut when eating. In addition, it also adds raw melon seed kernel and black sesame. The taste is richer. It's delicious. Please follow me as soon as you want.
Cooking ingredients
Cooking Steps
Step1:Tools to prepare. Electric egg beater, kitchen scale, silica gel scraper, egg white separator, paper cup and screen for sifting flour.
Step2:Weigh all materials. Prepare two basins without water and oil. Separate the yolk and the egg white with seven eggs. I have one yolk scattered when I divide them. Fortunately, it didn't flow into the egg white. You must be careful. Make sure there is no water, oil and yolk in the egg white. Otherwise, the egg white can't be sent.
Step3:Add 20g sugar and 2G salt to the yolk.
Step4:Mix well.
Step5:Add vegetable oil and milk in turn.
Step6:This is the state after mixing.
Step7:Add 40g coconut and stir well.
Step8:Sift the flour and add it. Stir it quickly until there is no dry powder. Be careful not to stir it for too long to avoid gluten. At this point, the yolk paste is finished. Set aside.
Step9:If you have lemon juice or vanilla essence, you can add a few drops of it before beating the egg white. I didn't add it this time. 50g sugar should be added in several times in the egg white. Beat the egg white at low speed until it is thick and then add the first sugar.
Step10:Shift to high gear. Add sugar for the second time when you hit the bubble.
Step11:Add sugar for the third time when you hit the tattoo at high speed. 50g sugar has been added up till now.
Step12:Shift to a lower gear. Stop when there is a small hook when you lift the eggbeater. Muffin didn't have to hit a strong hook like Qifeng. In the end, make sure to play at a low speed to avoid over playing. The oven can now be warmed up. 150 degrees for 10 minutes.
Step13:Add a third of the egg white paste to the yolk paste.
Step14:Mix quickly and evenly, then add one third.
Step15:After mixing, add them all into the remaining egg white paste. Stir quickly. Pay attention to the mixing technique. Do not circle. Use the method of cutting and mixing. Mix from the bottom up.
Step16:All mixed cake paste
Step17:I have made 12 large cupcakes in this amount. Generally speaking, they are full at 7 or 8 points. But I found that when the eggs are baked and cooled, they will shrink back. So I put them at 9 points.
Step18:Then add the seeds and black sesame seeds. Is it enough? People with intensive phobia should be careful. Do you want to eat by yourself? It's just enough to eat.
Step19:Put in the preheated oven and bake at 150 ℃ for 3040 minutes
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Cooking tips:Generally speaking, cupcakes are made by baking at 180 degrees for about 2530 minutes. But my cup is relatively large and deep. If the temperature is high and the time is short, I'm afraid that the surface will be scorched, but the interior is not cooked yet. So, lower the temperature. It's safer to bake for a long time. If your paper cup is smaller and lighter, it can be roasted at 180 ℃ for about 25 minutes. Judge whether the interior is cooked. You can insert a toothpick to see if it will bring out the moist batter. If not, it is cooked. If so, extend the baking time properly. There are skills in making delicious dishes.
