Preheat the oven in advance 150℃ and bake at 200℃ for 30 minutes. Preheat the cupcakes in advance to ensure that the cakes are heated evenly, and there will be no scorched skin and immature inside. Put the cupcakes in the oven and bake them at high and low temperatures. If the oven is small, the baking time can be reduced appropriately. On the contrary, if the upper and lower space of the oven is relatively large, the baking time can be appropriately increased.
Extended data:
Cupcakes usually rely on baking powder and baking soda to help the batter foam and swell, but this is limited because it has not naturally fermented for a long time. If you stir too much, the limited expansion force will weaken and the batter will be more difficult to expand. A cake that does not swell will shrink when it is baked, resulting in an unusually tight texture.
This ointment must be refrigerated. The cream just taken out of the refrigerator is hard and the temperature is too low. It is not easy to mix with other substances, and because the temperature is too low, it is more difficult for oil and water to be compatible. Different methods are suitable for different cream states. The basic mixing method is suitable for liquid emulsifiable concentrate, which needs to be heated in water first.
References:
Baidu encyclopedia-cupcakes