Recipe: The not-to-cracked cupcakes (post-egg method) are accompanied by the ratio of the conversion bottom mold and the temperature and time required for baking.

Home Cooking Recipe: The not-to-cracked cupcakes (post-egg method) are accompanied by the ratio of the conversion bottom mold and the temperature and time required for baking.

Notes:

The key to not cracking or cracking is to send protein and baking temperature, protein neutral foaming, egg laying method, low temperature baking. After the egg method can make the egg yolk batter more delicate and the finished cake tastes better. This recipe can be used for large paper cups, 8 points full of batter, and 12 pieces. ???? also happens to be a 28*28 gold plate. โ˜… โ˜† The eggs used in the recipe are about 60~65 grams of shells. If you use the eggs, you can convert them by weight. โ˜…โ˜†โ˜… If the equivalent amount is converted into a live bottom mold, the amount of this 6 egg formula can just be made into a 10-inch live bottom mold (4 eggs 8 inches, 2 eggs 6 inches), and the cake is baked until it is baked. After the highest point, it will fall back slightly. Basically, it will be grilled and cooked thoroughly. If the novice is not sure whether it is ripe or not, it can be inserted into the test. If the cake is not cooked, it will be very retracted after taking out the oven.

Ingredients:

Steps:

  1. Home Cooking Recipe: This is the above formula converted into 4 egg dosing, 8 inch live bottom mold (in the last tip there is a proportion of formula ????) โ˜… โ˜† โ˜… โ˜† โ˜… โ˜† โ˜… โ˜† โ˜… โ˜† โ˜… โ˜† โ˜… โ˜† below is the theme of the cup cake How to make โ†“โ†“โ†“

    This is the above formula converted into 4 egg dosing, 8 inch live bottom mold (in the last tip there is a proportion of formula ????) โ˜… โ˜† โ˜… โ˜† โ˜… โ˜† โ˜… โ˜† โ˜… โ˜† โ˜… โ˜† โ˜… โ˜† below is the theme of the cup cake How to make โ†“โ†“โ†“

  2. Home Cooking Recipe: Mix 150 grams of milk (or 135 grams of water), add 50 grams of corn oil, and salt (1.5 to 2 grams) of manual eggs and mix until emulsified.

    Mix 150 grams of milk (or 135 grams of water), add 50 grams of corn oil, and salt (1.5 to 2 grams) of manual eggs and mix until emulsified.

  3. Home Cooking Recipe: Sift through 120 grams of low-gluten flour and manually spread the eggs. (Do not circle and stir, the batter is not good for the gluten!) After the egg white is separated, add the egg yolk to the batter that has just been stirred evenly, continue to mix the egg evenly, and the egg yolk paste can make the yolk paste more delicate. The taste is better.

    Sift through 120 grams of low-gluten flour and manually spread the eggs. (Do not circle and stir, the batter is not good for the gluten!) After the egg white is separated, add the egg yolk to the batter that has just been stirred evenly, continue to mix the egg evenly, and the egg yolk paste can make the yolk paste more delicate. The taste is better.

  4. Home Cooking Recipe: Next, the egg whites are started. The egg whites are firstly smashed to a wet foaming state, and the protein of the eggbeater is pointed in a sharp groove shape, and then the low speed is changed to a hard foaming, as shown above. Add 70 grams of sugar in 3 times. Add a little white vinegar or lemon juice to make the protein more stable when the fish eye appears. The longer the protein is, the less likely it is to crack when it is baked.

    Next, the egg whites are started. The egg whites are firstly smashed to a wet foaming state, and the protein of the eggbeater is pointed in a sharp groove shape, and then the low speed is changed to a hard foaming, as shown above. Add 70 grams of sugar in 3 times. Add a little white vinegar or lemon juice to make the protein more stable when the fish eye appears. The longer the protein is, the less likely it is to crack when it is baked.

  5. Home Cooking Recipe: 1/3 of the protein into the egg yolk paste and mix well, then add 1/3 protein and mix evenly, then pour the egg yolk paste into the remaining protein, cut and mix evenly (cutting method: 2 to 8 o'clock direction Mix up and down or zigzag, do not circle, circle the protein will defoam, after the roast, the cake is easy to collapse).

    1/3 of the protein into the egg yolk paste and mix well, then add 1/3 protein and mix evenly, then pour the egg yolk paste into the remaining protein, cut and mix evenly (cutting method: 2 to 8 o'clock direction Mix up and down or zigzag, do not circle, circle the protein will defoam, after the roast, the cake is easy to collapse).

  6. Put the mixed batter into the large enamel bag, then cut the mouth under the enamel bag, and then squeeze into the ladle cup. The mushroom-shaped cup cake will be squeezed 9 minutes.

  7. After preheating the oven at 140 degrees, place it in the middle of the oven for 120 minutes for 20 minutes, then for 140 minutes for 140 minutes, cover the tin foil to prevent the color from being too deep and then heat it at 140 degrees for 20 minutes. ok~ No need to cool down. . ????

  8. This is an 8-inch hurricane cake made with a live-bottom mold with 4 eggs. โ˜… The bottom mold is baked in a hurricane. I put the batter-filled mold in the middle and bottom of the oven. The required dosing ratio and the required temperature and time are in the tips below. โ†“โ†“โ†“

Tips:

PS: Use 2 eggs in the formula, all ingredients รท 3 decimal points rounded off, can do 8 points full 6-inch hurricane; 130 degrees 15 minutes turn โ†’ 150 degrees 25~30 minutes. PS: 4 eggs in the formula, all ingredients รท 1.5 decimal points rounded off, can do 6 points full 8 inch hurricane; 130 degrees 15 minutes turn โ†’ 150 degrees 35 ~ 40 minutes (do 28*28 gold plate 130 degrees 15 minutes Turn โ†’ 150 degrees 12 minutes). PS: 8 eggs in the formula, all ingredients ร— 1.33 decimal points rounded off, can do 8 points full 10 inch hurricane; 130 degrees 15 minutes turn โ†’ 150 degrees 45 ~ 50 minutes. My oven temperature is 30 degrees higher, the baby is holding it, coloring it feels almost the same as the tin foil to continue baking โ˜† โ˜… โ˜† to judge whether the cake is ripe: the smell of the cake is floating, the cake is baked When the swelling reaches a peak, it falls back slightly. At this point, the cake is ripe.


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