Egg flavored sponge Cupcake

Egg flavored sponge Cupcake

Introduction:

"The material is simple, but it has a strong egg fragrance, which is suitable for egg drop silver. It's very elastic, but it's not dry. It's soft and delicious

Production steps:

Step 1: a large collection of materials. It's not until I've finished the egg white that I want to take a picture. Separate egg white from egg white.

Step 2: the bowl of egg white should be oil-free and water-free. Add 60 grams of fine granulated sugar to the egg white, beat it to 8 with an egg beater, and then the big hook can be pulled out.

Step 3: add the remaining 20 grams of sugar into the yolk and beat until the color turns white and the volume becomes larger.

Step 4: take a small part of the protein cream into the egg yolk, mix well, then pour the egg yolk paste back into the basin of the cake cream, mix well. No circles.

Step 5: sift in the low gluten flour twice, mix well, and then put it for the second time.

Step 6: the dough is thick after mixing.

Step 7: take a small part of the batter into the corn oil bowl, mix well, and then pour it back into the batter basin, gently mix well. After mixing, the batter is smooth and glossy.

Step 8: preheat the oven for 10 minutes. Pour the batter into a paper cup, about 8 or 9 minutes full. I also took some batter and cocoa powder to make cocoa flavor. I like it. For this amount, I made 17 small paper cups with a height of 4.5cm and a diameter of 5cm.

Step 9: heat up and down, bake for about 20 minutes until the surface is golden.

Step 10: my mouth is wide open, waiting for me to eat. Hee hee!

Materials required:

Eggs: 5

Low gluten flour: 100g

Sugar (egg yolk): 20g

Sugar (for protein): 60g

Corn oil: 40g

Note: the use of egg sponge approach, very good operation, you can mix slowly, no longer have to worry about defoaming.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Original