Material:
Egg whites 155 grams
Honey 35 grams
35 grams of granulated sugar
Salt 1 gram
Egg yolk 90 grams
Whole egg 1 piece
Cake flour 75 grams
Vegetable oil 75ml
Baking powder 1 tsp
Lemon juice 1-2 drops
Mold:
Paper cup mold 4.7X3.7cm or 4.4X3.5cm 12-14 pcs or 22-25pcs
Method:
1. Mix the whole eggs, egg yolks, 35g of honey, salt and vegetable oil.
Tips: This cupcake is a room temperature cake, using honey can help moisturize, replace cream with vegetable oil, and also prevent the cake from drying out and hardening for a long time.
2. Add the sifted cake flour and mix well until smooth, then sift the egg yolk paste.
Tips: The mixing process for novices is easy to be uneven, and the step of sieving is very important.
3. Add granulated sugar to the egg whites 3 to 4 times, beat until hard foam (obvious surface lines and hooks), and then drop a few drops of lemon juice.
4. Dig a part of the egg white and egg yolk paste and mix it gently, then pour the remaining egg whites into the egg yolk and mix gently in a chopping and mixing way.
Tips: Be careful not to stir excessively, so as not to defoam, and the cake will not be fluffy.
5. Take an appropriate amount of cake batter and pour it into the paper mold, fill it for about 7-8 minutes, and then knock out the bubbles. Put in the oven and bake at 110 degrees Celsius for 25 minutes, then 130 degrees Celsius for 10 minutes, then 150 degrees Celsius for 10 minutes.
Tips: The stepped heating method can avoid the temperature being too high all at once, causing the surface of the cake to crack or collapse after baking, and the cupcake needs to be turned in the direction when baking to avoid uneven baking temperature.