For many baking novices, making Qifeng cake is really crazy. I have never understood why the cakes made by others are tall and fluffy, and the taste is delicate and soft, while the finished products made by myself are always just the opposite. After countless times of practice, they can only choose to give up. Don't worry, today the chef will share with you a zero-failure Qifeng cupcake method, which is not difficult at all, does not crack or shrink. Practical skills are all here.
I learned how to make this cupcake, so I don't have to go out to buy cupcakes anymore. I make breakfast and afternoon tea for my children every once in a while, which is very delicious. I made it myself, without adding it, delicate and soft, and all the skills were summarized by the chef. Beginners can succeed once.
Cupcakes
Formula: 5 eggs, 70g fine sugar (egg yolk 30g, egg white 40g), 45g coconut oil, 40g milk and 85g low-gluten flour.
Exercise:
1, egg white and egg yolk are placed in two water-free and oil-free pots, the egg white is frozen in the refrigerator, and 30 grams of fine sugar, 45 grams of coconut oil and 40 grams of milk are added to the egg with egg yolk.
2. Stir evenly with a manual stirrer. There is no skill in this. You can stir at will until no grease floats on the surface.
3. Sieve 85g of low-gluten flour into a bowl filled with egg yolk paste, and the flour must be sieved. The taste of things made in this way is also more delicate and soft.
4. Beat into a delicate batter with a manual whisk to avoid drawing circles, otherwise the batter will easily harden.
5. At this time, the oven is preheated to 130 degrees, and the egg white is taken out from the freezer. It doesn't matter whether there is frost or not. Send it to the big bubble with electric egg beater Expressway, pour in one third of the sugar, then send it to the small bubble, and pour in half of the sugar. When the dew appears, pour in the last remaining sugar. Beat until barbs appear, and the frost on the basin will not fall off.
6. Take one third of the egg white cream and put it in a bowl with egg yolk, stir it evenly by stirring, and then pour it all into a bowl with egg yolk and stir it evenly. Remember to move quickly and lightly. Avoid defoaming.
7. Pour the prepared batter into a paper cup, 8 minutes full, and shake it a few times to shake out bubbles.
8. Bake in a preheated Hays oven at 130 for 25 minutes, and then at 150 for 25 minutes. After coming out of the oven, gently fall a few times to prevent retraction. It's simple. Great for children's breakfast. Just try it.
The secret of the kitchen
1, corn oil can be used without coconut oil.
2. The basin containing egg white must be clean, without water or oil.
If you want the cake not to crack, you must bake it at low temperature.
4. This is an eight-inch formula, and you can also use an eight-inch mold directly.