Cupcakes are a favorite dessert for children and adults alike, and they are popular all over the world for their high value and good taste.
Learn how to make an easy-to-make cupcake.
Ingredients.
4 eggs
60g sugar
120g of low-gluten flour
Corn oil 30g
Pure milk 30g
Cream appropriate amount
Cooked black sesame appropriate amount
15 paper cups for baking
Recipe-making process.
1. Prepare all the ingredients for the cake, about 65g of eggs per shell, or 5 if the eggs are small.
2. Break four eggs and pour them into a bowl without oil or water.
Take another basin and fill it with hot water, and put the bowl with the eggs into the hot water basin to help heat it.
3. Start by beating the eggs with an electric whisk to make bubbles and pour in all the sugar.
4. Continue beating the eggs with the electric whisk for about 5 minutes, until the surface is fine and free of bubbles.
5. Pour the low-gluten flour into the egg batter in two batches, the egg batter is fluffy, and once the flour is all put in, will not be able to withstand the weight of the flour.
6. Pour the pure milk and corn oil together, using a hand whisk to mix the two to thicken.
7. Pour the emulsified corn oil and milk mixture into the bowl of egg batter and mix well.
8. Pour the cake batter into the prepared paper cups and sprinkle some cooked black sesame seeds on the surface as decoration.
9. Preheat the oven to 300 degrees and place the cups with the cake batter in the oven for the first 15 minutes in the middle of the oven and the next 15 minutes in the bottom of the oven.
Temperature and time are for reference only, please adjust according to the temperament of your oven.
After the cake is baked, remove it from the oven and let it cool in time.
The sponge cake does not need to be inverted, it can be cooled on a cooling net and served with cream.
Tips.
1. It is recommended to use low-gluten flour to make the cake.
If you don't have low-gluten flour, you can use medium-gluten flour and cornstarch in a 7:3 or 8:2 ratio instead.
2. Mix the corn oil and pure milk with a hand whisk for about 1 minute to emulsify, be sure to fully emulsify before pouring into the egg batter along the wall of the bowl.
3. Different ovens have temperature differences, the temperature and time in the recipe for reference, be sure to adjust according to your oven.
If you are not familiar with the new oven, you can use the above temperature test first and adjust it accordingly according to the actual baking situation.
4. If the size of the cupcakes or other cake molds used is different from the recipe, you will need to adjust the baking time accordingly.
5. If you can't finish it at once, be sure to cool it and store it in a sealed bag to prevent moisture loss from affecting the taste.
Thus, the delicious cake is ready, full of shape, fluffy and soft, and delicious.
