The method for making cupcake
Cup Egg Cake is a very delicious simple dish Home-cooked meal, but how to make this dish taste good, the method and steps are crucial. Below CookWeb editor will tell us about Cupcake preparation process, see how to make cupcake both delicious and tasty.
Cupcake Ingredients Introduction
Main ingredients:
Low-gluten flour (40 grams) Milk (30 grams) Sugar (30 grams) Vegetable oil (10 grams) Egg (2 pieces (120 grams)) Lemon juice (a few drops) Silver threads and pearls ( )The preparation process for cupcakes: 1. Prepare the required ingredients.
Egg white
,
2.Egg yolk Separate, egg whites must be in a clean container without water or oil.3. Beat the egg yolks. 4. Add vegetable oil and mix well.
5. Add 10 grams of sugar and milk and mix thoroughly.
6. Sift in low-gluten flour.
7. Gently stir to form a smooth batter without lumps.
8. Add a few drops of
lemon juice
.9. The remaining sugar is added in three parts, starting with the first third when frothy bubbles appear. 10. Add another third of the sugar when fine bubbles form.
11. Add the final third of the sugar when patterns begin to show.
12. Beat until soft peaks form; do not overbeat, or the cake will crack.
13. Take one-third of the batter and mix it with the egg whites.
14. Gently fold from bottom up without circular motions to prevent air loss.
15. Mix well and pour into remaining egg white batter.
16. Spoon the mixture into paper cups, filling about 80% full.
17. Bake in a preheated oven at 150°C on middle rack for 60 minutes, or until golden brown; adjust time based on your oven's characteristics.
18. Remove and let cool.
19. Sprinkle with silver threads and pearls as decoration.20. Finished product. Tips:1. Egg whites must be in a clean container without water or oil for proper foaming.
2. Beat the egg whites until soft peaks form; overbeating will cause cracks.
3. Mix the batter gently from bottom up to avoid losing air bubbles.
4. Adjust baking time based on your oven's characteristics.
2Tips:
1.|Make sure the protein is in a clean, dry container; otherwise, it won't whip well.
2.|Whip the protein to a slight peak (small hook stage). Over-whipping will cause cracks in the cake.
3.|Fold the batter gently from bottom to top. Avoid circular motions to prevent deflation.
4.|Baking time may vary depending on your oven's characteristics.
4. The exact time depends on the temperament of your own oven.
