Chinese Food
Cupcakes
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Here comes the cupcake recipe that doesn't shrink or collapse. It's better to beat the whole egg.
Cooking ingredients
Cooking Steps
Step1:Normal temperature eggs. Put the eggs into a stainless steel basin without water or oil. Add some lemon juice. (if there is no lemon in the house, white vinegar can be used instead.) to beat the eggs, you need to put a basin of warm hot water under it. It's very easy to beat.... The recipe is made of eight eggs. I took 6 eggs. Please follow the square. The picture is only for referenc
Step2:The sugar is added to the egg liquid three or four times. It is always sent at high speed. I'm a one-time sugar addic
Step3: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. Sift the low gluten cake powder into the batter (to make the cake more delicate and fluffy, it is better to sift the low gluten flour twice
Step4:Put the batter into the paper cup mould in a decorative bag. It's about 78 minutes full. Finish all in turn
Step5:Preheat the oven at 160 ℃ for 5 minutes. Put the batter mold in the middle layer of the oven and bake at 160 ℃ for 20 minutes. (the specific temperature should be adjusted according to the oven temperature
Step6:I should have put the purple paper cup directly into the cake paste. Forget it. Just put the paper cup on the oiled paper holder in the lavender paper cup, and then cover it with a layer of lace hollow lace
Step7:Squeeze on the whipped cream. Simple decoration
Step8:It's simple and delicious, but it won't shrink and collapse. It's the necessary self-cultivation of cupcakes
Cooking tips:1. Check whether the cake is cooked. It can be identified by toothpick. 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. 2. No retraction, no cracking. (the cupcake just baked is a little dry. After all, it's waterless and oil-free. After it's cold, it's put into a fresh-keeping bag and sealed. It'll be delicious in a few hours.) I have skills in cooking about 30 paper cups of 3 or 8 eggs.
