Mascarpone Cheese Cupcakes

Overview

Mascarpone cheese is the key ingredient for making tiramisu. When making tiramisu in cold weather, it needs to be refrigerated because it will be too cold. I decided to use 250g of mascarpone cheese as the main raw material to try out the taste of cupcakes. The cake body of mascarpone is softer than the cake body of 250g cheese. It has a full milky flavor and a good taste with the aroma of rum.

Tags

• baking
• egg
• low gluten flour
• mascarpone cheese
• milk powder
• rum
• powdered sugar
• water

Ingredients

Steps

1. 1 250g mascarpone cheese, softened at room temperature.

   

2. 2 Add 3 egg yolks, 10g milk powder, 25ml water, and 10ml rum to 250g of mascarpone cheese.

   

3. 3 Stir the above ingredients evenly.

   

4. 4 Sift in 50g of low-gluten flour and mix evenly.

   

5. 5 Add 3 egg whites to 75g powdered sugar in three batches and beat well.

   

6. 6 Add the beaten egg whites to the cheese batter in three batches. Stir evenly until the mascarpone cheese paste is relatively thick and textured.

   

7. 7 Divide the stirred cheese protein paste into paper cups.

   

8. 8 Set the upper temperature to 170 degrees, the lower temperature to 180 degrees, and bake on the middle shelf for 30 minutes. Then put it on the lower layer and bake for another 10 minutes. Observe the baking process during the baking process. The cake body slowly expands and is higher than the paper cup.

   

9. 9 Before you prepare to bake it, test it first to see if the cake is baked properly. The temperature of each oven is different. Adjust it appropriately according to the situation. It has a rich milky and rum aroma, and the cake is soft and soft (softer than a cake made with 250g of cheese).

   

10. 10 It's out of the oven. When baking, some paper cups were placed close to each other and there was a phenomenon of adhesion, which was slightly insufficient. When baking, I put 9 pieces in. I tried one before taking it out of the oven, and there were only 8 left.