Butter Cupcake: a better way to beat the whole egg(huang you zhi bei dan gao huan ge geng hao de fang shi da fa quan dan )

Butter Cupcake: a better way to beat the whole egg

Introduction:

"Recently, I learned a new method of whole egg whipping. After trying, I found that it is much better than the original method. I believe it is also more suitable for novice friends who have just set foot on the road of baking. From then on, I will say goodbye to the trouble of whole egg whipping. Here we first make a comparison with words. The traditional whole egg whipping is to knock the whole egg into the basin, add sugar in several times, and then directly whisk it. The common problem of this method is that it is difficult to continue whipping when it is wet and foamy. If the whole egg whipping is not in place, it will directly affect the defoaming when mixing flour, resulting in the collapse of the final baked cake and so on Not ideal. Now the method we need to use is to separate the egg yolk and protein. First, beat the egg yolk until it foams hard. Then, add the egg yolk and mix it evenly. In this way, the whole egg paste will be more stable and the small cake will be more delicate and soft. If you are not good at killing the whole egg, try it now

Production steps:

Step 1: weigh the butter and milk.

Step 2: keep water away from melting and reserve.

Step 3: separate egg yolk and protein and put them into clean containers without oil and water.

Step 4: beat the protein to the big fish's eye bubble at low speed, then add the sugar in three times, until the hard foam.

Step 5: add the yolk.

Step 6: mix evenly with a rubber scraper by cutting and mixing.

Step 7: sift in the low powder that has been sifted once or twice in advance.

Step 8: mix evenly again by cutting and mixing.

Step 9: along the rubber scraper, slowly add the cooled milk butter.

Step 10: gently and quickly cut and mix evenly to avoid defoaming.

Step 11: divide the cake paste into the prepared paper cup and fill it with 7%.

Step 12: put into the preheated oven, bake at 160 ℃ for 20 minutes until golden.

Step 13: about six or seven minutes, you can see the cake rising.

Step 14: since the baking mode of half top and whole bottom is used, the surface of the cake is very delicate, the color is uniform and does not crack.

Materials required:

Eggs: 2

Fine granulated sugar: 60g

Low powder: 60g

Milk: 25g

Butter: 15g

Note: 1: butter can also be replaced by corn oil, but the milk flavor of the cake will be lighter. 2: Add a few drops of lemon juice or white vinegar to the egg white. 3: When mixing flour, use the method of cutting and mixing, do not draw a circle, gently knead and quickly.

Production difficulty: Advanced

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Huang You Zhi Bei Dan Gao Huan Ge Geng Hao De Fang Shi Da Fa Quan Dan