How to Make Cupcake with Genoise Buttercream
New oven The first bake is definitely a chiffon cake egg cake, made with fondant, the cupcakes are cute and appealing, just the right time to try out the rabbit's cupcake baking method that prevents cracking, I can't resist giving it a shot!based on the rabbit's recipe, some adjustments were made according to actual conditions. The uniqueness of this recipe lies in its baking time, using low heat with gradual temperature increase, ensuring the cake is fully cooked while keeping the surface intact and the texture fine, suitable for achieving perfect surfaces on cupcakes. With ordinary mechanical ovens, it can be very troublesome due to the precise control required over temperature and time, but an electronic oven makes it effortless by providing exact temperatures and times right away.
Chiffon Cupcake with FondantCupcake ingredients:
egg whites 80g,
egg yolks 35g,whole eggs 40g, low flour 38g, salad oil 38g, sugar 38g, lemon juice 10g cream 200g, sugar 40g, pandan essence a few drops fondant flowers: fondant paste 20g color as needed Chiffon Cupcake with Fondant method
1. Mix the egg yolks and whole eggs, add 5 grams of sugar and mix well with an egg whisk. 2. Add the salad oil in portions, stir until fully emulsified.3. Sieve in the flour, mix into a uniform batter, then cover with a damp cloth and set aside. 4. Add lemon juice to the egg whites, add the remaining sugar in three portions and beat to stiff peaks, ensuring the surface has a straight peak.
5. Mix the egg whites and yolks evenly.
6. Put the batter into a piping bag and evenly pipe it into cupcake liners.
7. Bake at 110°C for 25 minutes, then increase to 120°C for 10 minutes, 130°C for 5 minutes, and finally 150°C for about 3 minutes; adjust time based on surface coloring.
8. Do not remove from the oven immediately; wait 5 minutes after turning off the oven to prevent shrinking.
9. During this time, color the fondant paste, roll it out into a sheet and use molds to shape, then flatten three small balls and use them as flower centers, let dry on a flat surface.10. Whip the cream with sugar until pipable consistency; take part of the white whipped cream and put it in a piping bag, add pandan essence to the remaining cream and whip it into green colored cream, then fill the other half of the piping bag with this mixture. 11. Use the piping tip to pipe out two-color cream, gently place fondant flowers on top.
Cooking Tip Do not fill the cupcake too full when piping the batter, otherwise it may split and puff up during baking. Food Network
Website Tip
Egg yolks and milk can be consumed together: with both egg and milk flavors, refreshing and nutritious. Milk and egg yolks can be consumed together: with both egg and milk flavors, refreshing and nutritious. Regular consumption of egg yolks benefits the strengthening of the body, promotes growth, enhances memory function in the brain.
Main protein sources
People's daily diet intake of proteins is divided into two categories: plant-based and animal-based.
There are significant differences in quantity and quality among various food proteins.
Food Tip
When pouring batter into the cup, do not fill it too much; otherwise, it may puff up from the edges during baking.
Cooking Network Website Tip
Eggs and milk can be eaten together: both egg and milk aromas are present, refreshing and thirst-quenching, increasing nutrition
Milk and eggs can be eaten together: both egg and milk aromas are present, refreshing and thirst-quenching, increasing nutrition. Eating yolks often benefits the strengthening of the body, promotes growth, and enhances memory function.
Primary food sources of protein
People obtain proteins from their diet mainly through plant-based and animal-based sources. The amount and quality of proteins in various foods differ greatly.
