Straight and non-retracting——cupcake
Overview
The method is simple, the taste is more delicate than beating whole eggs, and it is more straight and non-retracting than chiffon. The easiest cup cake to make.
Tags
Ingredients
Steps
-
First prepare the materials: 130 grams of cake flour (because there is no cake flour, I used the leftover self-rising flour at home), 3 eggs, 110 grams of sugar, and 30 grams of corn oil (melted butter).
-
First separate the egg yolks and egg whites, place them in water-free and oil-free basins, then add three drops of white vinegar to the egg whites, beat until the fish eyes are bubbled, add powdered sugar, and finish in three batches.
-
Whip until dry foam (it won't drip even if you turn it upside down), then use a whisk to slightly mix the egg yolks two or three times, then add it to the egg white basin with a spatula, and continue to beat with an electric egg beater. It doesn't take too long.
-
Add oil again and continue to beat with a whisk. It doesn't take long, just mix well.
-
Add sifted cake flour all at once.
-
Use a spatula to mix evenly, turning it up and down gently and quickly. At this time, you can preheat the oven to 180 degrees.
-
Put the mixed egg yolk paste into the paper cup until it is about ninety-fourths full. Put it in the oven and bake it for about ten minutes, then adjust the temperature back to 160 degrees and bake it for 20 minutes until it starts to color.
-
After baking and letting it cool, it stays like this. This is my first time trying this method, and it really works!
-
Judging from the texture inside, it's quite good. It doesn't have the rough texture of whole egg whipping, and the texture is more delicate, but it's a little worse than the chiffon cake. It's definitely delicious. If I add a little more milk next time, the taste should be closer to that of hurricane.
