Chinese Food
Hokkaido cupcakes (super detailed)
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The amount of sugar increases or decreases according to your taste. I think it's very light. It has been adjusted many times. I do dozens of them, so don't look at the pictures. Just prepare the ingredients according to the formula. Different tempers in the oven. Please observe yourself in the last few minutes. Just add a little color.
Cooking ingredients
Cooking Steps
Step1:Separate the egg white and yolk.
Step2:Add the oil to the yolk in several times and beat evenly.
Step3:Add milk to the yolk and beat evenl
Step4:Sift in the low flour and sugar. Stir it a little. Put it aside for use. Just let the flour have water. Be careful not to stir too much. Don't strain or bake it badly.
Step5:Add less salt and vinegar to kill the protein. I didn't write it in the formula because of the small amount. Personal habit. I think it's the same with lemon juice to enhance the flavor and remove the fishy smell of eggs.
Step6:Add the first sugar to the fish's eye.
Step7:The bubble is smaller, add the second sugar.
Step8:Add the third sugar when the bubbles are dense. At this time, it's about the same time.
Step9:Use egg beater to lift more protein. It's OK to have small triangle on both sides. Don't overdo it. Some students hit a big triangle wet foaming. I think it's good to hit a small triangle. Novices don't mix it so fast. It's almost like defoaming.
Step10:First scoop 1 / 3 of the egg white into the yolk. Pay attention to the gentle action. Cut and mix the zigzag shape. Then scoop 1 / 3 of the egg white into the yolk. Finally, pour the mixed egg liquid into the egg white and mix evenly. (at this time, pay attention to the action and cutting and mixing on OK
Step11:Arrange the square cup. Pour it in inertia. It's easy to pour it out after practice. I can't use a spoon. It's about six or seven minutes. It's so tall. Don't drown.
Step12:Hold the paper cup at a high altitude with one hand for several times. It is conducive to air discharge and surface leveling. What's the matter with this picture? Change it. Preheat the oven for 170 ° 5 minutes. Place the cupcakes in the oven for 14 minutes. (depending on my oven temper, my one is a little bit higher
Step13:Look, it's much higher. Note that the cup should be loose. If it sticks together, it's not easy to make it. (avoid crowding together
Step14:Put it on the table and cool it. It'll shrink back. When it's cool, it'll be Tashi sauce.
Step15:Separate the yolk and break it up. Add 50ml milk into the yolk and sift in the low flour and corn starch.
Step16:Boil the milk over low heat and add sugar. After saccharification, leave the fire immediately.
Step17:Sift the yolk batter into the milk sugar. Separate the bubbles and dregs.
Step18:Boil in a small heat. Stir constantly to avoid the paste. Add vanilla essence after solidification. Add according to your taste. Stir evenly and cool for use.
Step19:Light mil
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Cooking tips:I like this kind of ice-cold Cupcake best in summer. It's like ice cream. It tastes great. Baby school is engaged in activities. I do dozens of things. The children are very happy to eat. I think this is the best dessert. This cake will expand and shrink and climb the eggs to the extreme. In addition, the square cup you use is more conducive to growing up. If you don't learn this cake, you can also call it a roaster. There are skills in cooking.
