A cup cake is a type of cake that is made by mixing eggs, sugar, and salt into a container. After breaking up, sift in all-purpose flour, baking powder, vanilla powder, and then pour the mixed materials into the mold and send it to the oven for baking.
To make cupcakes, follow these steps. First prepare the required materials, separate the egg white and yolk, put them in two water-free containers, and then use an electronic scale to weigh out 68g of cake flour, white sugar-egg yolk 16g, white sugar-egg white 30g, Milk 32g, oil 15g. After that, beat the egg whites with a whisk, hand beat for about 5 minutes and machine for 2 minutes, and beat the egg whites until white and foamy.
Second, stir the egg yolk, add 16a of white sugar and 15g of oil and stir together, add 32a of pure milk and continue to stir until the white sugar is almost dissolved. Then beat the egg whites and put the sugar in three times. Use the 5th gear to beat, and beat until it is firm, and there is a strong right angle. Make sure that no water is involved in the process of whipping the egg whites.
Third, pour the beaten egg whites into the egg yolk solution twice, stir along, do not use circular motions, and finally put the semi-finished product into the cup. Then use the oven to preheat at 150 degrees for 5 minutes, then put the cupcakes in the middle layer and bake at 150 degrees for 40 minutes. ready to eat.
Besides cupcakes, everyone also likes chiffon cakes. Chiffon cake is a dessert, which belongs to the type of sponge cake. The main raw materials are vegetable oil, eggs, sugar, flour, baking powder, etc. However, due to the lack of the rich aroma of butter cakes, chiffon cakes usually require rich juices, or toppings such as chocolate and fruit. Since vegetable oil is not as easy to foam as butter (traditional cakes are made of butter), it is necessary to beat the egg whites into foam to provide enough air to support the volume of the cake. Chiffon cakes contain a sufficient amount of vegetable oil and eggs, so the texture is very moist and does not become hard like traditional butter cakes. Chiffon cakes also contain less saturated fat.