Today to share a delicate and soft, not cracked and not retracted, super soft once successful, Xiao Bai can also easily control the cupcake
By ✨ Rock Sugar Sydney Pear 8074✨
<h2>Royalties</h2>
Egg white 68 g
Caster sugar 40 g
Egg yolks 35 g
Low gluten flour 40 g
Corn oil 25 g
Milk 30 g
<h2>Practice steps</h2>
1, first prepare the ingredients, separate the egg white and egg yolk, put the egg white in the refrigerator for 10 minutes, then make the batter part, put corn oil and milk in the egg bowl, and mix the emulsification well
2: Add sifted low gluten flour
3: Add egg yolks and stir well
4: Remove the frozen egg white from the refrigerator and add caster sugar three times
5: Whisk the egg beater quickly, and when bubbles of different sizes appear, add the first granulated sugar
6: Continue to develop, when a dense and delicate foam appears, add the second fine granulated sugar
7. Add the last granulated sugar when the grain appears, wait for the sugar to dissolve, and change the whisk to a slow speed to make the stomata more uniform and delicate
8, send to the small bend hook state to stop the hair, do not send too much, if the hair is too hard, the cake will be too dry, the pores will be larger, the cake will be relatively rough, and because the hair is too hard, there will be a burst or headshot in the baking process
9: Put part of the egg white into the egg yolk paste and mix well
10: Pour the mixed batter back into the egg whites and mix well
11. Mix the batter evenly into the framed flower bag
12: Then squeeze into the paper cup and put all the paper cups into the baking dish
13, the baking tray into the lower layer of the oven, 120 degrees 35 minutes, and then turn 130 degrees for about 20 minutes, until fully mature, you can bake, do not have to buckle, directly cool, the same will not retract and crack
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