CUPCAKE()

CUPCAKE

Introduction:

"Cupcake, as the name suggests, is a cake that can be put in any lovely paper cup. It's small and lovely, and its making method is very simple, which is suitable for us who are new to baking. This is the breakfast I made for my children this morning. With a glass of milk, a nutritious breakfast will be finished. Cupcake is also very suitable for afternoon tea snacks, suitable for office workers. It's just that the surface of cupcakes I've made so far is very good-looking, uneven and not as good-looking as those made by experts. I haven't found the reason so far. I'm looking for advice from experts. I don't know if the temperature is set too high. But fortunately, in addition to the surface of the finished product is not good-looking, there is no impact on the taste, the taste is still very delicious

Production steps:

Step 1: beat the eggs into the bowl and add all the sugar.

Step 2: sift the low gluten flour twice.

Step 3: beat the egg liquid with the beater until it is not easy to fall down when lifting the beater.

Step 4: pour the sifted low gluten flour into the egg paste 3-4 times, cut and mix evenly, I sift it in with a powder sieve (remember not to circle, otherwise it will defoaming)

Step 5: select some chopped and mixed egg paste into a small bowl, add 15g corn oil, cut and mix well.

Step 6: pour the mixture of step 5 into the egg paste of step 4, cut and mix evenly.

Step 7: pour the mixed cake paste into a paper cup and sprinkle with black and white sesame seeds. Place in a 180 degree preheated oven and heat for 20 minutes.

Step 8: Ding, the cake is out of the oven.

Step 9: put it in a fresh-keeping bag and you can give it away.

Materials required:

Eggs: 4

Low gluten flour: 120g

Fine granulated sugar: 78g

Corn oil: 15g

Note: when mixing the cake paste, it must not be circled. It should be cut and mixed evenly like stir fry.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet