1, the egg whites are not whipped in place
2, the mixing is defoamed
3, the milk or oil is too much
4, the oven door is opened too much, resulting in the cake being cold
5, the cake is not baked
Cotton Cupcakes How to Make
Materials
Eggs 5
Low gluten flour 85g
Milk 30g
Vegetable oil 30g
Sugar 60g (40g to egg whites, 20g to egg yolks)
1. Eggs Separate the yolks from the whites and put them in separate bowls. The bowl containing the egg whites must be free of oil and water and no yolks, and the head of the electric beater must also be free of oil and water to whip.
2, egg white add 40g granulated sugar, with an electric beater, high speed whipping to wet foam, is to lift the beater protein playing the state of the bend, turn to medium speed or low speed continue to beat to stiff foam, is to lift the beater into the state of the tip of the corner.
3, egg yolks add 20g granulated sugar, with an electric whisk, high-speed whipping to the white expansion state. Add vegetable oil and mix well at high speed, then add milk and mix well.
4. Sift in the low-gluten flour and mix with a spatula until there is no dry powder and no particles. Add the whipped egg white in 3 batches and mix well with a spatula.
5, fill paper cups 8 minutes full, into the oven 160 degrees, 20 minutes (temperature and time, according to their own oven adjustment)