How to make cupcakes that do not shrink or crack, have a delicate and soft texture, and have a rich egg flavor?

The cupcakes are small and can be stored conveniently, and the cakes do not need to be cut and can be taken out and tasted. It is very suitable for making desserts when receiving relatives and friends during the New Year, and going out to play. It’s also convenient to take with you to satisfy your cravings and hunger.

The cupcake I enjoyed today does not shrink or crack. It has a delicate and soft structure and a rich egg flavor. It only needs 4 kinds of food to make, namely low-gluten flour, eggs, cooking oil and white sugar.

Many people make cupcakes that shrink or crack. In addition to incorrect mixing techniques causing emulsion breakage, the recipe and baking temperature can also affect the finished cake.

In order to make the cake taste more special, I have always added salted egg yolk into the cake. The salty egg yolk has a salty and rustling fragrance. It is the best partner with the pure cake. One is salty and the other is sweet. I can't help but eat three of them without feeling greasy. Step 1

Pour 1 egg, 1 egg yolk and cooking oil into the egg beating basin. Many people ask if other oils can be used instead. Sunflower oil and other odorless cooking oils are fine, but cannot be used. Edible oil and olive oil have a strong smell and affect the flavor of the cake. Mix them well with a manual egg beater. Step 2

Sift in the wheat flour. Make a Z-shape and mix until no powder is visible, then pour in the 2 egg yolks and mix well. Step 3

The mixed egg yolk paste will look like a ribbon. Beat the egg whites in a water-free and oil-free egg-beating bowl, add sugar in three batches, and beat with an electric egg beater until the meringue is dry and foamy. When the egg beater is mentioned, the meringue will be short and deformed. The polished meringue is very shiny.

Fold 1/3 of the beaten meringue into the egg yolk paste with a spatula, use a manual egg beater to stir evenly from the bottom up, and rotate the egg bowl with the other hand. Using a hand mixer to mix the cake batter more evenly than a scraper is highly recommended. If you don’t understand the mixing technique, you can go online and find videos to learn the technique, which will be more intuitive. Step 4

Pour the mixed cake batter into the remaining meringue and mix well using the same technique. Put the mixed cake batter into the paper tray. If you need to add salted egg yolk grains, you need to steam the salted egg yolks for a few minutes, then break the salted egg yolks. Fill the cake batter halfway, add the salted egg yolk grains, and pour it in again. The cake batter should be eight or nine minutes full. Step 5

Put it into the bottom layer of the electric oven that has been preheated to 120 degrees, bake for 45 minutes, then turn to 150 degrees, and bake for 15 minutes. The cake baked slowly at ultra-low temperature will not crack easily. open. (The characteristics of each electric oven are different, and the ambient temperature is for reference only)

Look at this cupcake. It has a smooth and smooth appearance. Is it very tempting? Take a bite and you can taste the rustling salted egg yolk. , hurry up and start learning personal collection.