Cup Cake(zhi bei dan gao )

Cup Cake

Introduction:

Production steps:

Step 1: separate the egg yolk, and make sure that there is no oil or water in the basin.

Step 2: add 10 grams of sugar to the yolk and beat it gently with the beater. Don't beat the yolks.

Step 3: add 25g salad oil in turn (add twice and mix well), add 25g milk and mix well. Then add the sifted flour and gently mix with a rubber scraper.

Step 4: hold the electric egg beater to beat the egg white in low gear, add the remaining 30g sugar in three times. Beat the egg white to the curved tail.

Step 5: add 1 / 3 protein to the egg yolk paste. Gently stir with a rubber scraper (from the bottom to the top, do not stir in circles, so as to avoid protein defoaming).

Step 6: stir well and pour the egg yolk paste into the bowl. Stir from the bottom in the same way until the egg yolk and protein are well mixed.

Step 7: pour the cake paste into a large flower mounting bag and tie the hole tightly. Squeeze the cake paste evenly into the paper cup, not more than 70% full, to prevent the paste from expanding and overflowing during baking.

Step 8: put into the oven preheated 170 degrees, middle layer, bake for 15 minutes.

Step 9: add 200 grams of light cream to 20 grams of sugar

Step 10: add the color you like, mount the flower on the cake with the flower mounting mouth, and sprinkle the decoration.

Materials required:

Eggs: 2

Low gluten flour: 40g

Milk: 25g

Tata powder: right amount

Light cream: 200g

Sugar: 20g

Fine granulated sugar: 40g

Salad oil: 25g

Baking powder: 1 / 2 teaspoon

Salt: right amount

Note: 1, oven temperature according to the actual oven temper to adjust 2, no Tata powder, you can use a few drops of white vinegar to replace 3, send protein, must not seep into the egg yolk, otherwise cannot send

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Zhi Bei Dan Gao