Chinese Food
Cake doughnut A kind of New guide to cupcakes
(101951 views)
The amount of this recipe. I made six doughnuts and six cupcakes. It's easy to remember. The main character is 50g. Each step has the weight of the material. I do it when I look at it. I don't need to turn it up. It's very convenient.
Cooking ingredients
Cooking Steps
Step1:If the egg beater is small, you can put a chopstick in the basi
Step2:Because the egg white needs absolutely no water and no oil to be sent, it's better to take three containers, divide the egg white, and then pour the egg white into the egg white basin. In case that the egg yolk falls into the egg white, it will fail completely (such as breaking the egg yolk by mistake, the egg is not fresh, accidentally flowing out, etc.
Step3:Yolk bowl. 1 whole egg. 3 yolk
Step4:3 egg whites. Spar
Step5:Put the yolk bowl on the scale. Return to zero (no need to weigh any ingredients separately. It's more suitable for lazy students like me. You can wash less dishes
Step6:Add 50g edible oi
Step7:Mix wel
Step8:Sift the powder onto the yolk bowl on the scale. Set the scale to zero
Step9:Add 50g low powde
Step10:Sift into the basi
Step11:Mix the powder well. Now you can preheat the oven. 175 degrees. Put in the empty mold. It can't be written here. See the final explanation
Step12:Put the egg white bowl on the scale. Return to zero. Pour in 50g sugar (I'm not used to adding sugar while beating, because I always forget
Step13:Pour 1g sal
Step14:Send to this state. Dry foaming. Lift the eggbeater. It has sharp corners
Step15:Take a third of the beaten egg white and put it into the yolk bowl. Mix wel
Step16:Then mix all the egg white with the yolk bowl. Mix it evenly. For the sake of safety. The purpose of dividing time is to prevent the separation of water and oil. Maybe it doesn't matter (I don't divide time sometimes. It's OK
Step17:Take the mold out of the oven. Pay attention to prevent scalding. Brush a layer of oil (because I didn't brush, so I didn't take a picture) if the paste is squeezed in with a mounting bag, it's more convenient than pouring it in. Because my son and I squeezed the paste together, I forgot to take a picture
Step18:But cupcakes. Don't shake them. Otherwise, it's like me. The cupcakes are shaken out
Step19:Put the batter in place. Leave the baking tray 10 meters from the ground. Shake it. Otherwise, there will be many bubbles. I'm still shocked. There's a little bubbl
Step20:Now you can prepare the materials for decoration. Cut a few pieces of chocolate and warm them to melt. Microwave oven and insulated water are all OK. It's better to keep hot water away. It won't solidify during the manufacturing process. If it's a piece of chocolate, it will be broken if you scrape it with a knif
Step21:After the doughnut is baked, cool it to the hand temperature. Stick on the chocolate liquid and sprinkle the decoration
Cooking tips:PS1. Because I did it for the first time. I forgot to brush the oil. I used three non stick molds. Although there was no stick on the edge of one button, the cake button was ugly. The tips I saw from the Internet. When the high-temperature molds meet the cold paste, they will separate in advance without oil painting. It is also easy to demould. 2. The eggbeater can be cleaned and cleaned with a sponge brush. It's better to use the kind with petals. 3. I'm Xiaobai. I just started to learn Baking. Every time I make a new product. No matter the success or failure, I will upload it to you for reference (especially Xiaobai). What are your problems and suggestions? Welcome to leave a message. Learn and progress together. Welcome to pay attention to me. Don't forget to share. There are skills in taking photos and handing in homework... Making delicious dishes.
