Less than a month before the Spring Festival, the purchase of New Year goods is the top priority of the family, eating, wearing, using, playing, which must be prepared in advance.
I like to bake, and every year the candy and cakes that entertain guests at home are made by myself, such as today's sponge cake, whether it is hospitality or daily regular consumption is good. Baking in a cup matures faster than with a large mold, and can also be shaped in a variety of shapes, and it is easy to take and eat.
3 eggs, 1 bowl of flour, and then replace the flour with a part of the almond flour, and the sponge cupcake with a rich almond aroma is ready.
The traditional sponge cake requires butter, which is a bit cumbersome to make, so I used vegetable oil instead, which is simple to make and the taste is also refreshing. Freshly baked cakes will taste a little dry, but after refrigeration overnight, the taste will be even more fragrant.
<h1 style="text-align: left;" >----- ----- of almond sponge cupcakes</h1>
【Ingredients】 3 eggs, 60 grams of caster sugar, 60 grams of low gluten flour, 20 grams of almond flour, 30 grams of corn oil, 40 grams of milk
【Quantity】 12 of 12 consecutive molds
【Baking】 Heat up and down 150/160, 35-40 minutes
【Production】
1. Prepare the ingredients: beat the eggs into the beaten egg bowl, weigh the fine sugar, milk, corn oil, low gluten flour, almond flour;
2. Pour the granulated sugar into the egg mixture;
3. Use an electric whisk to beat at high speed first, turn to medium speed when you can't see the egg white liquid, until the egg liquid is sent to the volume expansion, the color becomes lighter, lift the egg beater, and the egg paste will not disappear for 10 seconds;
4. Use an electric whisk to pass 60 seconds at a low speed in the egg paste, and send a circle at an imperceptible speed, so that the large bubbles can be sorted out, the egg paste is more delicate, and the stability is better;
5. Sift the low gluten flour and almond flour into the egg paste;
6. Stir well from bottom to top with a spatula;
7. Milk and corn oil are put into the same bowl, beaten with eggs evenly, oil-free and water-free;
8. Take a little batter into the milk corn melt, mix well and pour into the batter, stir evenly; at this time, the oven begins to preheat 160 degrees;
9. Scoop the cake paste into a paper cup, 8 minutes full, lift the baking pan and gently shake it a few times to shake out large bubbles;
10. Put into the middle layer of the preheated oven, heat up and down 150/160 degrees, 35-40 minutes;
11. Judge whether the cake is baked, look at the surface of the cake, fall from the highest point of the rise and last for 10 minutes without collapsing, that is, baking;
12. Bake the cake immediately, pour it on the rack without buckling it, and let it dry to eat or decorate.
<h1 style="text-align: left;"></h1>
1. Eggs are ordinary eggs in supermarkets, with shell scales are generally about 65 grams, some are even larger; if you use chai eggs, the clear rhubarb is small, and the total weight is also small, so it takes 4-5 to match 3 in the recipe;
2. If you want the whole egg to be beaten quickly and stably, you can put the egg liquid basin in hot water at 40-60 degrees; the last 60 seconds of sorting the egg paste is very important, which can make the egg paste more delicate and stable;
3. Almond flour can be replaced with an equal amount of low-gluten flour;
4. The baking temperature and time are adjusted according to the actual situation of the oven used.
"Make food with love, record the beauty with your heart, and use simple methods to present the mellow taste of ingredients." I am Meggy Dancing Apple, an English teacher for 18 years, and now a home cook, gourmet self-media, and a special original food author of "Kitchen for Love". In the days of dealing with oil, salt, sauce and vinegar, the heart has become more and more gentle, and I have become more and more aware that "companionship" is the most beautiful and important in the world.
#Eat in China ##吃在北京 #