Chinese Food
Non retractable yogurt cupcakes
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Mom Bo learned from other recipes and experimented many times, and finally mastered the essence of making the cake round and rolling - that is, baking by several temperature adjustments during baking. Of course, the temperature should also be adjusted according to the temper of my oven. Because my oven is relatively large (Siemens hb23ab521w), and I often want to smoke him if my temper is slow... Then I suggest that the temperature and time given by hemp people do a reference to set it. If you have a hot temper, please reduce the baking temperature automatically. Cupcakes are small. They are very suitable for babies. My mold caliber is also relatively small. It's about 4cm. So the baked cake is super mini. It's better to make snacks for the baby. I'll have one when I coax the baby. The quantity is just good. A total of 12 continuous molds + 1 square cup were made with this formula.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. I use yoghurt as it is. Homemade yoghurt is also OK. One egg is about 60g.
Step2:First pour the vegetable oil into the container. Then pour in the yogurt. Stir well.
Step3:Sift in the low gluten flour.
Step4:Then use the hand beater to mark Z and stir evenly. After mixing, it's just like the picture.
Step5:Separate the yolk from the egg white. I use the back egg method here. The batter mixed with egg method is more delicate. Flour is not easy to produce particles. Every time an egg yolk is separated, it is poured into the batter basin just mixed. Stir evenly with a stroke of Z.
Step6:This is the mixed yolk paste. It's very delicate.
Step7:Pour 8g of coconut into the egg yolk paste. Stir well with a spatula.
Step8:Start beating the egg whites. When beating the egg whites, you can start warming up the oven. Drop a small amount of lemon juice into the protein basin first. It helps to stabilize the protein and remove the egg smell.
Step9:Electric egg whisk, low speed and 1 stalls. Stir until the big beer froth. Add 1/3 granulated sugar.
Step10:Continue to drive low. When the foam starts to thin, add 1/3 granulated sugar.
Step11:Drive at high speed. When there are fine lines, add the remaining sugar.
Step12:Keep driving at high speed for a while. When lifting the eggbeater, turn to low speed gear 1 when there is a big bend. Until the small hook like figure appears. The egg basin will not drop the protein.
Step13:Take 1 / 3 of the beaten protein. Mix it with the yolk paste. Use the turning method. Do not stir it in circles to avoid protein defoaming.
Step14:I'll use the diagram made by Qi Feng of black sesame here. Add the egg yolk paste in three times. The mixing method is as shown in the figure. From the two o'clock position, cut the back of the scraper (that is, the curved side) into the egg batter. When the scraper moves straight from the two o'clock position to the eight o'clock position, turn the scraper over, turn the egg batter up, and then turn the left hand anticlockwise to beat the egg Basin. First the right hand, then the left. Repeat this action. Quickly mix the batter.
Step15:This is a mixed cake paste. It's very fluffy and thick. If it's thinner and smaller, it may be defoaming during mixing.
Step16:Pour the cake paste into the paper cup from a height of about 15cm. Then shake the mold gently with your hand. Shake the cake paste flat. Do not appear a
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Cooking tips:* you must pay attention to the mixing technique. Otherwise, the cake will not be hard and long. *Preheat the oven when beating white. Make sure to put the cake into the oven in the shortest time. The waiting time protein will also defoaming. *When you come out of the oven, you need to drop the mold. You need to shake out the heat in the cake to make it difficult for the cake to collapse. *Do not open the oven door during baking. It is easy to cause the cake to retract. *Hot temper of the oven can reference temperature 110 degrees 25 minutes. 130 degrees 15 minutes. 150 degrees 10 minutes. There are skills in making delicious dishes.
