Chinese Food
Strawberry cream Cupcake
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Super wants to make a Qifeng cake. Just make it. Just squeeze some cream and put the strawberries on it. The more you look, the more you like it. It's also easy to eat. It's very convenient. Afternoon tea or family party will be very popular. These small paper cups should be able to make 1415. I used two bigger cups. So I made 13. If too much is too much, the operation can be reduced by half.
Cooking ingredients
Cooking Steps
Step1:The eggs I use are about 50 grams of peeled ordinary eggs. Separate the 4 yolks of the egg white. Make sure there is no oil or water in the egg white bowl. Then add 20 grams of white sugar to the yolk and stir. Then add 40 grams of sunflower seed oil. Use the hand beater to stir until it is thick. Finally, add 40 grams of milk.
Step2:After adding milk, whisk the yolk liquid quickly until the oil in the milk and yolk liquid is emulsified. Use a spoon to drop it into a thick line. Then you can proceed to the next step.
Step3:Sift 80 grams of low gluten flour into the yolk.
Step4:Use a scraper to cut and mix into a smooth egg yolk paste. Do not draw circles to avoid the flour from glutening.
Step5:Then beat the egg white with the beater. When beating the egg white into the fish eye bubble, add 1 / 3 of the remaining 40 grams of sugar. Continue to send at medium speed.
Step6:When the foam is wet, add 1 / 3 sugar for the second time. Continue to send.
Step7:See that the egg white has been beaten very fine. The beater lifts it. The protein can be hung on the beater. When it doesn't drop, add 1 / 3 of the third white sugar.
Step8:Keep beating until it's hard. There are two small sharp corners in the egg beater. The protein in the bowl also has two small sharp corners. That's all. I don't like to play too hard. If I play too hard, Qifeng is easy to crack. It's not good to make such a small cake that cracks.
Step9:Then mix the egg white into the yolk paste in three times. Cut and mix the egg white into a smooth state every time.
Step10:Add the protein a second time.
Step11:Add the protein for the third time.
Step12:In the process of adding egg white, the speed of cutting and mixing should be faster, but it should be gentle. It depends on personal skill. As long as you don't mix hard, it won't defoaming basically. Spoon the cake batter into the prepared paper cup. Fill the paper cup to 8.
Step13:Put the cake paper mold in the preheated oven at 160 ℃ for about 25 minutes. This time and temperature can be adjusted according to the temper of your oven.
Step14:The paper cup has not cracked. In fact, it's delicious to eat directly.
Step15:Wait for the cake to cool. Squeeze the whipped cream onto the surface of the cake. Put your favorite fruit on it. A small Cupcake will be ready
Cooking tips:The small paper mold is very soft. It's the thickness of a piece of oiled paper. So we need to pad a mold at the bottom. I only have a six connection mold. The rest are large egg tarts. Never bake the paper mold directly in the mold. In addition, this cake is not too sweet because I want to milk oil. If I do it, I don't need to reduce sugar. If the dessert is not sweet, I will lose the fun of eating dessert. -) good cooking skills.
