Cupcakes
Overview
I bought the oven a few years ago and have barely made any cakes. The impulse back then turned into the passion I have now☺️The first time I tried to make cupcakes, due to the hot weather, the whipped cream melted quickly, which was a small failure. However, the children's surprised expressions still made me full of expectations for making Western pastry. Enjoy😍
Tags
Ingredients
Steps
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Prepare the materials, separate the egg yolk and protein, and put the egg white into a water-free and oil-free container.
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Add a little sugar to the eggs and mix well.
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Add about 50ml of milk, melted butter and salad oil to the egg liquid, mix well.
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Add sifted cake flour to the well-mixed egg mixture, and mix until smooth and grain-free.
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Beat egg whites. First squeeze a few drops of lemon juice and beat the egg whites until they form rough foam.
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Beat the egg whites until they are thick and foamy, add a little sugar and continue beating with a whisk.
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The beaten egg whites should be lifted into sharp points.
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Pour 1/3 of the beaten egg whites into the custard liquid and mix well in a cross shape.
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Pour the mixed egg liquid into the remaining 2/3 of the egg whites, and mix the egg whites and milk evenly in a cross shape.
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Put the mixed custard into a piping bag.
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Pour the egg batter into the mold and preheat the oven to 160 degrees for 20-25 minutes. Before putting it in the oven, shake the baking pan several times to get out the bubbles in the egg batter.
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While the cupcakes are baking, prepare a water-free and oil-free container, pour in the whipping cream, add a little sugar and lemon juice, whip the whipping cream and put it into a piping bag for later use.
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After the baked cupcakes have cooled down, pipe the cream onto the surface and sprinkle with some sugar granules.
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A small sense of accomplishment.
