Delicious afternoon tea - mini cupcakes
Overview
How to cook Delicious afternoon tea - mini cupcakes at home
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Ingredients
Steps
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Prepare all the ingredients
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Beat the whole eggs in a clean basin, then add sugar
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Then beat the water in the bottom of the bowl with water, and use an electric egg beater to beat the egg liquid at high speed until it is 2 times the original size
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Lift the egg batter, if the dripping egg batter does not disappear within 30 seconds, it is considered to be whipped
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Use the lowest setting to continue beating the beaten egg batter (this is called finishing the bubbles). Whisk for about a minute, depending on how fine the egg batter is (it looks very delicate in the picture, until almost no bubbles are visible)
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Sift the low-gluten flour twice and add it to the egg batter in three batches, stirring well after each addition before adding the next time. This mixing method is to hold the spatula in your right hand and lower it from the 2 o'clock position and turn the bottom up to the 9 o'clock position. At the same time, turn the pot with your left hand and stir until all the powder is mixed. Don't take too long
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Mix well
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Mix the milk and liquid butter, add a little of the beaten egg batter into the butter and stir evenly, then pour it into the batter and continue stirring until completely mixed
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Mix well
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Use a spatula to put the mixed cake batter into a piping bag
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Cut the piping bag
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Pour the mixed cake batter into the paper cup
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Gently lift the mold three times to shake out the air in the egg batter
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Preheat the oven in advance (you can preheat the oven while stirring the liquid paste), set the preheating temperature to 170 degrees, turn on the upper and lower heat, put the baking sheet into the middle and lower layers, then turn the temperature to 160 degrees to start baking, which will take about 20 minutes.
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It’s ready
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Finally, let’s decorate it~
