Cupcakes are believed to be the favorite of many girls and children! Small and cute, it is a must-have on the afternoon tea or dessert table, whether it is at home or take it out! Many mothers, also often make cupcakes, the most common is, when the oven is clear, the drum is very cute, a cool collapse and retract, all kinds of problems have come, in the end how to bake the perfect cupcake?
Yes, cupcakes as an entry-level baking dessert, although the method is simple, but also become a lot of people's obstacles, baked cupcakes are either cracked or collapsed, not good to look at or delicious, wasted a lot of time but failed, no sense of achievement at all.
When baking cupcakes, many people like to bake at high temperatures, think that saves time, in fact, low-temperature baked cakes are suitable for children to eat, because low-temperature baking is not easy to get on fire, the nutrients inside can also be retained more, and low-temperature baked cupcakes are round and not cracked, not retracted, and the appearance is better.Oh~
Today Taro to share with you the detailed method of cupcake, from the protein sent to baking detailed without reservation, the baking method is divided into three stages, using different temperatures, low temperature slow baking, effectively avoid the cake paste baking process, the cracking problem, to make the perfect water light muscle cupcake, the degree of egg white is also very important, must be sent in place, there is support to make the perfect cupcake that does not collapse and does not retract.
Today's cupcake is made in the Jiuyang Hello Kitty co-oven. Although this oven is only 12 liters, the space capacity is still good! Not only can you bake cupcakes, all kinds of biscuits, bread, even if you bake a 6-inch cake, you can also rub more than enough, there is no need to worry about the top will be burned Oh. Quartz tube heating rapidly, 0-60min accurate timing, 100-200 degrees temperature selection, face value explosion, full of functions, the essential artifact of the small kitchen!
【Latte Cupcake】
Ingredients; 3 scoops of ground coffee, 37 g vegetable oil, 3 eggs, 20 g of pure milk, 60 g of low gluten flour, 8 g of cocoa powder, 45 g of caster sugar, a few drops of white vinegar.
Surface decoration: 5 grams of cocoa powder, 150 grams of light cream, 10 grams of caster sugar, a few sugar beads.
Preparation Method:
1. Plug the coffee machine into the power supply, and then fill the tank with pure water.
2. Press the ground coffee into the funnel and attach the funnel to the coffee machine.
3. Extract espresso.
4. Pour the extracted coffee liquid into the milk and mix well, take 55 grams and set aside.
5. Stir the vegetable oil in the coffee liquid until it is fully emulsified.
6. Sift the low powder into a bowl and draw a "Z" and mix well.
7. Separate the eggs in two clean bowls without water and oil. Mix the egg yolks to the batter and make a coffee batter and set aside.
8. Add corn starch to the fine sugar and mix well.
9. Plug in the oven in advance, set it to 110 degrees above and below the tube, and preheat for 6 minutes.
10. Add white vinegar to the egg white, whisk until the fish eye bubble state, add fine granulated sugar three times, whisk until the meringue is delicate and stiff, lift the beaten egg head to pull out the sharp and small sharp corners.
11. Remove 1/3 of the meringue, put it into the egg yolk paste, mix well with a spatula, pour into the meringos, and mix well.
12. Put the batter into a framed bag and squeeze it into a paper cup for 8 minutes, put it on the oven baking sheet, and gently shake the baking pan to remove the bubbles.
13. Place the baking tray in the lower middle of the oven and bake at 110 degrees for 20 minutes to slowly expand the cake.
14. Turn 140 degrees to bake for 20 minutes to expand the stereotype, and finally turn 155 degrees for 5-10 minutes to color, and the ideal color can be baked.
Light cream with fine granulated sugar, cocoa powder, put into a glass, with an electric whisk at low speed, the obvious lines will not disappear, 8 distribution. Fill the pouch with your favorite mounting spout, put in the whipped light cream, and cut a small opening. Squeeze the cream on the surface of the cake, squeeze out your favorite flower shape, and decorate it with sugar beads.
Tips:
1. Want the cupcake not to crack and not to collapse, the degree of protein distribution should be appropriate, too soft will collapse, too hard will crack, must be a right angle on it.
2. The temperature of baking cupcakes can not be too high, 110 degrees is the actual temperature of the oven, to be fine-tuned according to the temper of their own oven, and finally heat up to ensure that the baking is thorough and colored.