This time, I baked some lovely cupcakes for the children. They were sweet, soft and especially delicious. Only three eggs, 1 bowl of flour, some milk, sugar and cooking oil were used to make 12 cupcakes, one for each bite, which was especially popular with children.
This kind of cake is relatively small, using a whole egg sponge cake. It tastes especially like the old-fashioned cake I used to eat. Sprinkle some black sesame seeds or white sesame seeds on the surface and bake for 15 minutes. It's simple and delicious to cook.
I've seen this kind of cupcakes in supermarkets before, but there are too many food additives. I think it's better to make them myself. In order to adjust the most suitable recipe, I made three cupcakes in a row, used nine eggs and made 36 cupcakes. I feel that the last recipe is the most suitable. I will record it here and share it with you.
Ingredients list: 3 eggs, common flour 100g, sugar 35g, pure milk 40g, corn oil 25g, cooked sesame seeds (optional);
Detailed method for making cupcakes:
1, prepare the required ingredients, one * * is five kinds, all of which are eggs, milk, flour, sugar and corn oil commonly used at home. Among them, corn oil can be replaced by other edible oils, and animal butter is the best; It is recommended to use low-gluten flour to make cakes. If not, ordinary flour at home can also be used. It is not recommended to reduce the amount of sugar, because white sugar can help deliver eggs, and too little sugar will also affect the delivery and stability of eggs;
2. Take a clean oil-free and waterless egg beating basin, beat the eggs in it, and then add sugar;
3. Beat the egg liquid with electric egg beater, the whole egg liquid is milky white, and the lines are clear and not easy to disappear. The whole egg is not easy to send, about 5 minutes. It is suggested to put the egg beating basin in a big basin with warm water of about 40 degrees, and it will be better to send it away from warm water.
4. Sieve half of the flour into the basin with a fine sieve, and the flour must be sieved to prevent caking and stir evenly;
5. Stir evenly with a scraper from bottom to top, and stir lightly quickly to prevent defoaming;
6. Sieve the other half of the flour into a small pot;
7. Continue to stir with a scraper from bottom to top, which is faster and lighter;
8. Take a small bowl, pour the milk and corn oil into the bowl, and stir evenly with chopsticks or a manual blender to make it milky white;
9. Pour the mixture of milk and corn oil into the basin and pour it against the edge of the basin, not in the middle;
What needs to be mentioned here is that you can also put a spoonful of the egg batter prepared in step 7 into the cream mixture in step 8, simply stir it evenly and then pour it into a basin for stirring; You can also directly pour it into the pot and mix it with the egg batter without stirring in advance. As long as the speed is fast and the technique is correct, both methods can be used, and the latter is more convenient.
10, continue to use a scraper to stir evenly from bottom to top, requiring fast speed and light action to prevent the cake paste from defoaming. After stirring evenly, the cake paste is ready;
1 1. Prepare the baking tray, put the paper cup holder into a special cake mold, put the prepared cake paste into a small paper cup, and sprinkle some cooked black sesame seeds on the surface. Black sesame or white sesame can be used or not, optional.
When repackaging the cake paste, because this paper cup is relatively small, it is suggested to pour the cake paste into a framed bag or a fresh-keeping bag, and then cut a small mouth and squeeze it into the paper cup, which is more convenient. You can also use a small spoon to help repackage it for your convenience.
12. It is suggested that the oven should be preheated to 150 degrees in advance, and the baking tray filled with cake paste should be put into the oven for 150 degrees 15 minutes;
I use Murphy's new multifunctional electric oven. The space is small, and only the upper tube can be baked, so the bottom of the baked cake is not colored. If it is an ordinary oven, the upper and lower tubes can be heated at the same time, and there is a temperature difference between ovens, which is generally adjusted between 150 degrees and 180 degrees. Just do it according to the temperament of your oven. Pay attention to the color change of the cake and adjust it in time during the production process.
13. The cake is taken out of the oven. Does it look nice? This kind of cupcake is small, soft and slightly sweet, and most children will like it.
I baked three plates with nine eggs, and the final formula has the best taste evaluation, and the sweetness is also what our children like. After the cake is baked, put it on the drying net to dissipate heat. After cooling completely, put the cake in a bag and seal it. When you take it out the next day, the cake will be softer and taste better, which is more delicious than just baked.
When taking children out to play, it is also very good to make a big bag of cupcakes and take them out as snacks. The method is simple, short in time consumption, common in ingredients and easy to operate. I suggest that friends must give it a try.