Ingredients
Pure cocoa powder ( 10g ) | Low-gluten flour ( 40g ) |
80 degrees Celsius hot water ( 35g ) | Vegetable oil ( 20g ) |
Chocolate beans ( 15g ) | Protein ( 2 ) |
Egg yolk ( 2 pieces ) | Fine sugar (in egg whites) ( 60g ) |
Fine sugar (in egg yolk) ( 30g ) | Lemon juice ( 1g ) |
Chocolate How to make cupcakes
1. Add cocoa powder to hot water Mix well and dissolve until there are no lumps, let cool and set aside
2.Add egg yolks to sugar and mix well, then add vegetable oil and mix Until emulsified
3.Add the cooled cocoa melt and mix well
4.Sift in the low-gluten flour and mix until there are no grains
5. (Preheat the oven at this time) Add lemon juice to the egg whites, add sugar to the beaten egg whites in three batches, and beat until the meringue pulls up and becomes a small curved hook p>
6.Add 1/3 of the meringue and chocolate beans and mix well (leave 5 grams of chocolate beans for On the surface of the cake)
7.Pour into the remaining meringue and stir.Mix gently
8.Use a spoon to spoon the cake batter into 80% of the paper mold.Place the remaining chocolate beans
9.Pick up the mold with both hands and shake it gently a few times.Put into the preheated oven and bake at 145 degrees for 18 to 20 minutes (the time and temperature are for reference only, please refer to the actual conditions of your own oven)
Tips
The recipe can make 12 cups of cupcakes with a bottom diameter of 5cm and a height of 3cm.The size of the mold Please adjust the amount of the recipe according to your personal needs.The cake batter can be put into a piping bag and squeezed into the mold, or you can use a spoon to spoon it in.Be sure to pay attention when whipping the meringue and don’t overbeat it.Just beat it until it can pull up a small bend.Just tick it.The chocolate beans you buy can be put in the oven.Those that cannot be baked in the oven will melt when put in the oven
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