When it comes to cupcakes, everyone should be familiar with it, after all, this is a small dessert that is a must-have at home. Whether it's a daily relief or a small casual snack to take out, it's great. Paper cup chiffon cake is also an entry-level baking delicacy in terms of preparation. But today we're going to make a better meal based on that.
The ingredients are richer and the taste is more attractive, and it is a creamy chiffon cupcake. In terms of collocation, it will be more diverse, and the appearance is extremely attractive, and children will really scream when they see it! Adults also love to eat, and it is even more amazing to take it to guests!
Let's take a look at it today, this classic little food is even better than the cake shop's! Qifeng cupcakes, do not crack or retract, squeeze on the cream that melts in the mouth, the value is high and delicious! Sweet and seductive cupcake, paired with a variety of fruits, look good and more delicious, hurry up and try it, don't miss it.
【Cream paper cup chiffon cake】
Ingredients: 2 eggs Low flour 45 g Milk 35 g Corn oil 30 g Sugar 35 g Cream 130 g Sugar 12 g
Preparation Method:
1. Prepare the ingredients needed for the cake;
2, corn oil poured in a bowl, the low gluten flour sieve into it, stir until smooth and particle-free state;
3, then add the egg yolk and milk to it, stir well together;
4, the last is this smooth and particle-free state;
5, when separating the egg whites, the basin should be clean and oil-free and water-free. Put the egg whites in the refrigerator for 10 minutes and whisk, squeeze a few drops of lemon juice into it, beat until it is coarsely soaked, and add 1/3 of the caster sugar;
6, continue to send to the delicate state of the meringue, and then add 1/2 of the remaining white sugar, continue to send to the obvious lines, add the remaining white sugar to continue to send, and finally the meringue is this small sharp corner state;
7, divide 1/3 of the meringue into the egg yolk paste, mix well;
8, pour back into the remaining protein basin and continue to mix evenly, and finally this delicate and fluffy batter state;
9, pour the batter in the framed flower bag, squeezed in the paper cup, 2 eggs can be squeezed into 7 paper cups, 6 will be more full;
10, the oven preheating, on the heat 125, under the heat of 130 first baked for about 35 minutes, and then turn up and down the heat 140 baking for about 15 minutes; after baking, take out, put on the grill to cool;
11, light cream 130 grams add 12 grams of sugar, a few drops of lemon juice, whisk to the obvious texture, lift the whisk with sharp corners;
12, the beaten cream is added in the mounting bag, squeezed on the cake, and finally decorated with your favorite fruit; our cream chiffon cupcake is ready, cotton-like chiffon cake, with the cream that melts in the mouth, it is simply a fairy match! Kids really love to eat!
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