Cupcakes, a dessert that many children and adults like, can always attract people's attention by relying on its high value and good taste. Today, I'm going to teach you a simple and easy-to-make cupcake. The cake is fluffy and soft, with a full cup, and the surface can be decorated or eaten directly. It is the most popular explosion in private houses. Let's share with you the detailed production method of cupcakes.

Egg yolk paste: 5 yolks, 2 grams of fine sugar, 4 grams of corn oil and 4 grams of milk. 3 drops of lemon juice, 4g of fine sugar

Auxiliary tools: 12 continuous-mold baking pans, 1 paper tray

Making method:

1. Prepare the ingredients used, 4 large eggs can be used, 5 smaller eggs can be used, and frozen eggs can be used.

2. First, separate the eggs, put the protein in a waterless and oil-free basin, put the yolk in a waterless basin, and put the protein in the freezer for later use.

3. Making egg yolk paste: Add the separated egg yolk into the fine sugar and stir with the egg until the fine sugar melts.

4. Pour in the corn oil, and emulsify the oil with egg whipping until there is no oil flower at all.

5. Pour in the milk, whisk it with eggs and mix well.

6. Finally, sift in the low-gluten flour twice, remove the word "Z" with the egg and mix the flour well. After the first complete mixing, add the next one.

7. Finally, the well-mixed egg yolk paste is fine and smooth without dry powder particles.

8. Making protein cream: Take out the frozen protein cream, and you can see a little ice residue on the surface, which is the best state. With electric egg beater, beat the egg whites until fish bubbles appear, add 3 drops of lemon juice and 4 grams of fine sugar in three times. Beat the egg whites until they are hard and frothy, and lift the beating head. The 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 scraper. Do not stir in circles, and stir it at the bottom with a scraper.

1. Mix well the cake paste and pour it into a measuring cup with a pointed mouth, so that it can be conveniently poured into a paper tray.

11. 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 for 13 degrees, put the baking tray in the middle and lower layers, bake at 13 degrees for 25 minutes, and then bake at 15 degrees for 25 minutes.

13. Take out the baked cupcakes and put them on the cooling rack. They will not shrink or crack after cooling thoroughly, and they will be fragrant and delicious.

rain mom's tip:

1. The separated protein is frozen in the refrigerator for a while, which is more stable and saves time.

2. The baking temperature is the actual temperature of the oven. If there is a temperature difference in the oven, please adjust it automatically.