This is the 16th recipe published "Until the Edamame Is Cooked". Make a chiffon cupcake that doesn't collapse, doesn't retract, is round and boo-boo, and is pretty and cute. When you send a circle of friends to show your craft, you no longer have to match the "although not good-looking, but delicious" heart plug copywriting, learned this "round boo", can show calmly, show generously, it is beautiful and delicious, the appearance and connotation are not lost, just like you and me (cover your face).
by until the edamame is cooked
Refrigerate 2 eggs
Caster sugar a 5 g
Caster sugar b 20 g
Corn oil 25 g
Milk 25 g
Low gluten flour 40 g
Lemon juice to taste
1, prepare the mold, pad the paper cup; weigh all kinds of raw materials; egg yolk and egg white separately, egg white in the refrigerator refrigeration or freezing.
2, corn oil, milk stir slightly, sift into the low powder, add caster sugar a, stir until no dry powder, do not stir too much, to prevent reinforcement. (The post-egg method is used here, in fact, the first egg and then the egg are OK, depending on personal habits).
3: Add two egg yolks and continue to gently slide the egg yolk until the yolk paste is delicate and shiny.
4, to this extent on the line, do not stir again; put aside, cover with plastic wrap or lid, prevent drying.
5: Remove the frozen or refrigerated egg whites, squeeze in about 5 ml of lemon juice and add one-third of the caster sugar b.
6: Whisk at high speed until the fish eye bubbles come out, then add half of the remaining caster sugar b and continue to beat.
7. When the whiskers are striated, pour in all the remaining granulated sugar b and continue to dispatch.
8, at this time need to observe and feel the egg white, it becomes delicate and shiny, like cream, stable, "tight", at this time pull up the egg beater to see, into this upright sharp corner, you can stop.
9: Add a small portion of the beaten egg whites to the egg yolk paste to "sacrifice", stir well, and pour the egg yolk paste into the egg white basin.
10, mix up and down evenly, this square is relatively stable, all actions are calm, do not panic afraid of defoaming (that can not be too rubbed); the cake paste into the framed bag squeezed into the cup, or with spring ice cream spoon, or directly poured, in short, in your favorite way into the paper cup.
11. After installing it, the ball came over and said that he wanted to eat chocolate, so he sprinkled baked chocolate beans on top of several of the cakes.
12, into the oven on the heat of 120 degrees, bake for 50 minutes, then turn 130 degrees, 10 minutes, and then simmer in the oven for another 10 minutes, see the cake colored evenly, the surface is slightly hard, you can.
13, the oven temperature is the most important, it is best to put a thermometer in the oven; I use the "20 degrees high is hot" brand oven, the first 50 minutes are used in the oven "100" degrees Celsius position, so be sure to find out the temper of your own oven and then do.
1, low temperature long time baking is the key to the cake "round boo", no matter what kind of temper your oven is, the middle of the baking time is adjusted at any time according to the state of the cake, the first 45-55 minutes are not very colored, the last 5-10 minutes are colored to the surface becomes strong; but no matter how to adjust, the overall baking time is more than one hour; 2, this recipe can make 9 bottom diameter 4.5 cm cupcake; also a 6-inch round mold cake quantity.
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