This 6-piece mold cup cake introduced to you today was made by accidental one night. It was lightly bitten, soft and delicious, and the aroma of orange was on the tip of the tongue. It was a great feeling. Sometimes, I feel too fortunate, and I am so close to success. For the cup cake, many people are afraid, either collapsed or ripbed, and the taste may be worse. Today, bring this recipe to everyone, really Yes, share it with everyone, have a friend you like, you can try it, definitely worth doing, the taste style is absolutely good!
Preparation: Fresh orange juice is squeezed and ready for use. Low-gluten flour is sieved twice for use (in order to make the cake taste more fluffy), egg white yolk is separated and placed in different containers (the protein container is said to be oil-free, Otherwise it will affect the protein);
Add freshly squeezed orange juice, corn oil and 20g white sugar to the egg yolk, and evenly beat it with a manual egg beater (corn oil can not be replaced with heavy oil such as peanut oil, this is a taboo for cakes);
Add the sifted low-gluten flour to the stirred egg yolk solution, and whipped a few times with a manual egg beater to smooth and no granules, without excessive agitation, otherwise the batter will gluten and affect the taste of the cake;
Put the prepared egg yolk paste on the side, and then send the protein, first use the electric egg beater to send the protein into the fish eye bubble state;
Then add the first white sugar 20g, start the egg beater and continue to beat until the protein is fine (normal 1-2 minutes);
Then add a second white sugar 20g, start the egg beater and continue to whipping until the egg beater protein has a small hook state;
Then add a third white sugar 20g, continue to start the egg beater to whipped to a rigid foaming state (lift the eggbeater, there is an upright small sharp corner);
Add 1/3 protein to the egg yolk paste, mix the two with a spatula from the bottom up, remember not to stir the ring, otherwise it will cause protein defoaming;
Mix the evenly spread egg paste into the remaining protein bowl, then mix the two together in the same way. At this time, you can open the oven and warm up and heat up 170 degrees.
Prepare the six-piece mold and the flower bag, and pour the batter into the flower bag. Here I use a flower bag to squeeze the batter to the bottom of the cup to minimize the air in the batter, and to control the amount of batter in each cup. Almost the same);
Cut a small mouth with scissors at the bottom of the bag, then squeeze the batter into a small cup. Each cup batter is preferably equal to 8 minutes, then use a toothpick to draw a few rings in each cup. The purpose is also to eliminate the air in the batter;
Put the battered 6-piece mold into the preheated oven and bake for about 18 minutes (the temperature of each oven is different, this time is for reference only, it can be seen when it is baked for 15 minutes);
Finally, after taking it out, there is a key step to prevent the cake from shrinking: after the cake is baked, the cake will be blown 4-5 times from the height of 30cm, then it can be used to cool down, and the food can be stored in the refrigerator. Yes;
Before the batter is put into the oven, you can sprinkle a little black sesame. The cake you make will be better. Let's play it freely. It's a bit more, the advantages are awkward, but follow this recipe step by step, I believe you made the cup cake. The same is not broken! If you like baking, you can add my personal micro signal: guangjiaoxiaopohai