The autumn tour is essential, the taste is soft and delicious, the roundness is full and not shrinking, the organization is even and delicate, and the weight is 6 pieces.
Whole egg and egg yolk
Fully beaten with egg
Add corn oil
Continue to beat the egg to the mix and hit without oil and water separation.
Sifting into low-gluten flour
The low-gluten powder after sieving is not easy to agglomerate
Hit to smooth, no particles, set aside
Start playing protein
When you see a thick bubble, put 3 points of sugar.
Put 3 points of sugar when you see the grain
Put the last sugar when there is resistance
Hit hard foaming, the protein tip is straight
Use a spatula to scrape a portion of the protein and add the egg yolk paste. Mix well.
Take a third of the protein into the egg yolk paste and mix it.
Like cooking, turn up from the bottom until it is completely mixed
Repeat all the above actions, so that the batter of the cupcake is ready.
Pour into the flower bag, squeeze into the paper cup, squeeze out the big bubble
I can do a total of 12, I am too full, you can squeeze 8 points, you can make 16
Preheat 110 degrees, put the middle layer first for 16 minutes for 25 minutes, then 130 degrees for 15 minutes, then 150 degrees for 10 minutes, and finally for 5 minutes.
After being baked, put it on the grill and dry it.
Paper cup selection
The paper cup should be selected in this picture. The low-temperature roasting and non-cracking protein should be sharpened, and the non-retracted Guanjian should pay attention to the batter speed.