Cupcakes, can be said to be the basis of the introduction of baking. But there are a lot of people have not been able to do well, the reason in the end where it appears? Let's discuss today how to make cupcakes without retraction.

Learn to make cupcakes with me, pay attention to these 3 points, do not shrink, do not crack, do not collapse, do not concave bottom

Yesterday, my child's school went on a spring trip, I made some condensed milk cupcakes for my child to take to school and share with the children. I also made some to give to friends as afternoon tea snacks. While we were eating and chatting, we talked about how to make cupcakes that don't shrink. My friend told me that every time she makes a cupcake, it fails and shrinks back every time it comes out of the oven, which makes her very frustrated.

I believe that in addition to my friend, there should be a lot of newbies who like to bake have been plagued by this trouble. Cupcakes are baked by whisking and mixing together ingredients such as flour, eggs, corn oil, milk and sugar, while flour is made from cereal crops such as wheat, corn or oats. Cereal crops are a good source of dietary fiber, and regular consumption of foods rich in dietary fiber can aid intestinal digestion, strengthen metabolism and reduce obesity. Another advantage of making your own cake is that you can see the goodness and safety of the ingredients, and you won't have to add substances that are harmful to your body. So this is why more and more people like to make their own cakes for their children to eat.

But there are also many people who have made cakes countless times and still end up with failure. It's okay, failure is the mother of success, after each failure, carefully find out the reason for failure and record it, pay attention to the next time you do it, you will surely succeed. Let's learn how to make this condensed milk cupcake! As long as you pay attention to these 3 points, the cake will not shrink, not crack, not collapse, not concave bottom. 2 minutes to learn how to make cupcakes without shrinking, cracking, collapsing, not concave bottom. If you like it, you may want to follow the last time, maybe this time you can make cupcakes without shrinking back oh!

Condensed milk cupcakes

Required ingredients: 50 grams of low gluten flour, 45 grams of corn oil, 4 eggs, 30 grams of condensed milk, 3 to 5 drops of lemon juice, 35 grams of granulated sugar.

Making steps:

1, this condensed milk cupcake recipe does not add water or milk or other liquids, but the texture is not at all dry to eat. It is between the sponge cake and chiffon cake between the cake texture, egg flavor is quite strong, my children can eat three in one breath, you say delicious? Also, the scalding method is used here.

2, the first low-gluten flour sifted once, and then the corn oil heated to almost 85 degrees to the temperature, try not to exceed 85 degrees. Pour the heated corn oil into the flour and stir until there is no dry powder.

3, one egg into the bowl, the remaining 3 eggs separated from the egg white and egg yolk, egg yolk into the batter, mix well.

4: Add condensed milk to the egg yolk batter, drizzle in a few drops of lemon juice, and mix well. At this point, start preheating the oven, up and down heat 120 degrees.

5. Next, start whipping the meringue. Sugar in three parts to add egg whites, first with an electric whisk high speed whipping egg whites, large bubbles when adding the first sugar, continue to whipping to the bubble thinning when adding the second sugar, began to appear lines when adding the third sugar, at the same time, the whisk to low speed gear, continue to whipping.

6, when the meringue becomes fine and glossy, you can lift the whisk to check the state of the meringue, small sharp corners of the state of the big curved hook is the whipping is complete. First scoop a spatula of meringue into the egg yolk batter, tossed evenly.

7. Add all of the remaining meringue to the yolk batter and continue to toss quickly. Then pour the mixed cake batter into the mill fitted with paper cups, pay attention not to too full, 8 points full can be, the batter all loaded, gently shock the mold, and finally send the mold into the middle of the oven.

8, this cake baked, the cake surface is not cracked, and will not retract, the key to baking temperature regulation. First 120 degrees bake 45 minutes, then change 150 degrees bake 10 minutes, turn off the fire and then simmer for 5 minutes, and then out of the oven.

Tips

1, the whipping of the egg white is one of the keys to the success of the cake, so the egg white must be whipped into place. The bowl for the egg whites must be clean and free of water and oil.

2. Baking at a low temperature for a long time is one of the keys to making cupcakes that don't crack, collapse, or dent on the surface. But because of the temperament of each oven is not the same, the specific time and temperature or depending on the situation to make appropriate adjustments.

3, in exchange for 150 degrees temperature baking, it is best to observe the color while, if the cake is already a golden state, you can adjust the temperature to about 130 degrees, or the surface covered with tinfoil, to avoid baking into the rhythm of carbon.

4, turn off the fire and then simmer for 5 minutes, is to make the cake does not wrinkle the skin of the key to the three, I took the test of the cake in two ovens, the first oven simmered for 5 minutes out of the oven, the surface is smooth. The second oven did not stew directly out of the oven, after cooling the surface of the wrinkled skin.