Passion Fruit Cupcakes

Overview

People ask me about recipes all the time. Many people read recipes on the Internet and most of the temperatures are 150-180. I personally think it is a bit unreasonable. I have tried it before and found it easy to step on. Later, an elder baker told me that normally, it is easier to succeed when baking at a low temperature and then turning to high temperature. So now when I bake cakes, I basically start baking at 110 degrees and then turn to 150 degrees

Tags

• baking
• children
• breakfast
• afternoon tea
• corn oil
• egg
• low gluten flour
• passion fruit
• white sugar
• water

Ingredients

Steps

1. 1 Prepare the materials. Take out the passion fruit pulp

   

2. 2 Put the passion fruit into a food processor and add 10ml of water and smash

   

3. 3 Separate the egg yolks and egg whites well. Remember that the egg white basin must be oil-free and water-free. Try not to drop egg yolk into the egg whites as this will affect the whipping

   

4. 4 Add corn oil and passion fruit to the egg yolk part and mix

   

5. 5 Sift in low-gluten flour. Then mix into a fine paste and set aside

   

6. 6 Add sugar to egg whites and beat

   

7. 7 Beat until stiff. Generally, if you can stand a chopstick and hold it up, it means it is well beaten

   

8. 8 First put a spoonful of egg white into the egg yolk batter and mix evenly

   

9. 9 Then pour it all back into the egg white part and keep turning it from bottom to top using cutting and mixing techniques

   

10. 10 Remember to chop and mix. Not stir in circles. Chop and mix until fine

    

11. 11 Prepare the mold. Put it in a paper cup. Pour in eight-tenths of the cake batter. Then gently tap it to level it

    

12. 12 Preheat the oven to 110 degrees five minutes in advance

    

13. 13 Bake at 110 degrees for 10 minutes. Turn to 150 degrees and bake for 20 minutes until browned

    

14. 14 Pair it with passion fruit drink. Enjoy afternoon tea