The round model of the hurricane cake is much more, now come to a paper cup version of the hurricane cake, so sweet and soft ~ ~ (about 12 continuous mold cups + 6 large cup cakes)
Prepare the material, the best egg to use at room temperature
First separate the egg yolk and protein of the egg, mix the egg yolk and fine sugar, and then use the egg beater to send the volume to enlarge, the color becomes lighter, and then add the cooking oil three times. After each addition, use the manual egg beater to mix until evenly. Add next time
Add milk and mix well
Sift into low-gluten flour, mix thoroughly with a squeegee, and turn into egg yolk batter
Make a protein cream: (the protein-packed utensils must be oil-free and water-free) first use the electric egg beater to reach the coarse bubble state.
Add 1/3 of the fine sugar to the protein, turn to the fine foam in the high speed, add 1/3 of the fine sugar, and continue to hit the high-speed state.
Finally add the remaining sugar and continue to the state of dry foaming (that is, when the eggbeater is lifted, the protein can pull out a short, erect sharp corner), so the meringue is finished.
Take 1/3 of the protein cream into the egg yolk paste pan and mix evenly with a squeegee; then take 1/3 of the meringue into the egg yolk paste pan and mix evenly with a squeegee.
Finally, pour all the batter in the egg yolk paste pan into the remaining meringue plate and mix thoroughly (remember to not draw a circle)
Before putting the cake paste into the 12 cake mold, you can first put the cake paste into the flower bag.
Put the small cake cup into the mold, then squeeze into the cake paste, 8-9 minutes or so. After loading it, gently rub it on the table and shake the big bubbles inside the cake.
Preheat the oven for 10 minutes and bake for 170 minutes and 25 minutes.
While baking the small cake, pour the remaining cake paste into a large paper cup, 8 minutes full, and a few bubbles in the air
After the small cake is baked, it is immediately baked in the oven, which is also 170 degrees 25-30 minutes.
The original hurricane cake is completed in this way, and it must be smashed on the table after being baked. The cupcakes do not have to be buckled.
Look, this height
The crack is very attractive~
Oven: Kepu TO5332 oven 1, the protein-containing utensils must be water-free and oil-free, and the protein can not be mixed with egg yolk, otherwise it will affect the protein. 2. When adding protein, add one or two drops of white vinegar or lemon juice to help the protein. It is easier to send and more stable. 3. When mixing batter, you should mix the batter with the technique of mixing from bottom to top. Do not stir vigorously to avoid defoaming. 4. Do not add all the protein at once when mixing. It is also easy to defoam the protein 5. The temperature and time of baking are only for reference. 6. The cupcake does not need to be buckled. It is normal for the cake to collapse.