Ingredients
About 60 grams of eggs ( 3 pieces ) | Choose one fluff strawberry or caramel flavor ( 75g ) |
Cake flour ( 90g ) | Pure milk ( 35g ) |
Corn oil ( 20g ) | Dried cranberries ( appropriate amount ) |
Salt ( appropriate amount ) |
How to make fluff sponge cupcakes
1. Prepare hot water of about 30 degrees and put it into the egg beating basin, as shown in the picture.
2.Put the above into another clean egg-beating basin without water or oil......As shown in the figure 2, the stacked pots can be kept warm by hot water
3.3 only Pour the eggs and a little salt into the stacked egg-beating bowl, then pour in the fluff and set aside.Fluff is a syrup that is relatively viscous at first.So soak it in egg whites for a few minutes to make it easier to whip.
4.Take this time to prepare milk...
6.fluff is here now The time for the egg liquid to relax is almost over.Next step 3 is to beat the whole eggs.Be patient.As shown in Figure 5 below, when the egg beater is lowered, the lines of the egg paste will be clear.
7. Pour in low-gluten flour and sift directly into the egg yolk paste, beat by hand Lift the egg beater from the edge to the middle.If any batter sticks to the mixer, tap it gently on the edge of the bowl until no flour is visible.It is forbidden to draw circles to avoid defoaming.
8.Pour the emulsified oil and milk from the edge of the basin and mix evenly with a rubber mixing knife.Preheat the oven to 150 degrees in advance.
9.I didn’t use a piping bag, I just used a pot and slowly poured it into the paper cup I filled the mold quite full...I like to garnish it with cranberries, but I don't have to leave it out if I don't.Feel free to play!
10. Bake the lower and middle layers of the mold at 150 degrees for about 23 minutes.
11.The taste is soft...full of elasticity.It makes up for the shortcomings of sponge cake that is solid and not fluffy.To be precise, it neutralizes the advantages of chiffon cake and sponge cake.Friends who like it, try it!
5.1: Pour corn oil into the milk and stir evenly.Be sure to stir evenly, otherwise the cake will have a pudding layer......2: Weigh the low-gluten flour and sift it...
Tips
Oven temperatures vary, the above temperatures are for reference only.The temperature of the cupcakes is not easy to be too low, just adjust the temperature to a familiar temperature.The recipe makes exactly 12 tissue paper cups with a bottom diameter of 4.5 cm.If it is not filled enough, it means the liquid has defoamed.I use two egg beaters and add hot water to the egg beaters to heat them up so that the whole eggs are easier to beat.It is recommended to use room temperature eggs.A little salt, less than one gram, can be added.The salt is added to sterilize the bacteria in the egg yolk and neutralize the sweetness of the sugar.I still like the texture of this sponge cake, and using the whole egg method seems to be much more convenient.Everything you do with your heart will always bring surprises, I hope your friends will like it.Ordinary heart...
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