Cup Cake
Egg yolk paste: 5 egg yolks, 20g fine sugar, 40g corn oil, 40g milk and 85g low-gluten flour.
Cream: 5 egg whites, 3 drops of lemon juice and 40 grams of fine sugar.
Auxiliary tools: 12, 1 baking tray, 12 paper holder.
Production method:
1. Prepare the ingredients used. You can use 4 large eggs, 5 smaller eggs, and you can use frozen eggs.
2. First separate the eggs, put the protein in a waterless and oilless basin, put the yolk in a waterless basin, and put the protein in the freezer for later use.
3. Making yolk paste: Add the separated yolk into the fine sugar and stir with the eggs until the fine sugar melts.
4. Pour in corn oil and emulsify the oil with egg pumping until the oil flower is completely invisible.
5. Pour in the milk, stir well with the eggs and blend together completely.
6. Finally, sieve the low-gluten flour twice, remove the word "knowledge" with eggs, and mix the flour well. Mix thoroughly for the first time and then add the next time.
7. Finally, the egg yolk paste is stirred evenly, fine and smooth, and there are no dry powder particles.
8, making protein cream: take out the frozen protein cream, you can see that there is a little ice residue on the surface, this state is best. Beat the egg whites with electric egg beater until fish bubbles appear, and add 3 drops of lemon juice and 40 grams of fine sugar in three times. Beat the egg whites until they are hard and foaming, and lift them to stir. Egg white cream is a short and sharp right angle.
9. Take one third of the egg white cream and put it into the egg yolk paste, and stir it evenly with a spatula. Don't stir in circles, stir at the bottom with a scraper.
10, stir the cake paste evenly and pour it into a measuring cup with a pointed mouth, which is convenient for pouring into a paper tray.
1 1. Pour the cake paste into the paper tray until it is nine minutes full, and knock down the mold hard to shake out the bubbles in the cake paste.
12. preheat the upper and lower tubes in the oven 130℃, put the baking tray on the middle and lower floors, bake at 130℃ for 25 minutes, and bake at 150℃ for 25 minutes.
13. Take out the baked cupcakes and put them on the cooling rack. They are cold, do not shrink or crack, so they are fragrant and delicious.
Rain mom tips:
1, the separated protein is frozen in the refrigerator for a period of time, which is more stable and time-saving.
2. The baking temperature is the actual temperature of the oven. If there is temperature difference in the oven, please adjust it automatically.