CUPCAKE
Overview
CUPCAKE, as the name suggests, is a cake that can be placed in any cute paper cup. Small and cute, the preparation method is very simple, suitable for those of us who are new to baking. This is the breakfast I made for my children this morning. With a glass of milk, a nutritious breakfast is completed. CUPCAKE is also very suitable for afternoon tea snacks, suitable for office workers. It’s just that the surface of the cupcakes I’ve made so far is very good-looking, but the surface is uneven and not as beautiful as the ones made by the experts. I haven't found the reason yet, please give me some advice. I don’t know if it’s caused by the temperature setting being too high. Fortunately, except for the appearance of the finished product, it has no impact on the taste and the taste is still delicious.
Tags
Ingredients
Steps
-
Crack the eggs into a bowl and add all the sugar.
-
Sift the cake flour twice and set aside.
-
Use a whisk to beat the egg liquid until the whisk stops falling when you lift it.
-
Pour the sifted low-gluten flour into the egg batter 3-4 times and mix evenly. I sifted it in with a flour sieve (remember not to make circles, otherwise it will defoaming)
-
Pick some chopped and mixed egg batter into a small bowl, add 15 grams of corn oil, and mix evenly.
-
Pour the mixture from step 5 into the egg batter from step 4 and mix evenly.
-
Pour the mixed cake batter into paper cups and sprinkle with black and white sesame seeds. Place in a preheated oven at 180 degrees, with the upper and lower heat in the middle layer, for 20 minutes.
-
With a ding, the cake is out of the oven.
-
Put it in a ziplock bag and give it away.
