Whole egg sponge Cupcake

Whole egg sponge Cupcake

Introduction:

"Soft and elastic sponge cake, although the taste is not as delicate as Qi Feng, but it is also elastic, but it is good with cream decoration."

Production steps:

Step 1: the materials are ready. When making a cake, it's customary to prepare the materials and tools in advance. In this way, you won't be in a hurry. Sift the powder and melt the butter in advance

Step 2: put the eggs into the basin, pour in 80 grams of sugar, put it into the hot water pot, heat it slowly with the minimum heat, beat the eggs with the electric egg beater until they are thick, the color of the eggs turns pale, and the volume is more than twice that of the egg beater. Lift the egg beater to show obvious lines, which disappear in a few seconds, and lift the end of the egg beater off the water

Step 3: sift in the powder and mix it evenly with a rubber scraper. If the powder will sink, it must be mixed from the bottom to the top. Do not draw a circle to avoid defoaming

Step 4: add the butter and milk, and continue to stir evenly. When you stir, you should also turn from bottom to top, because the butter and milk will sink at the bottom. Just mix the cake paste well

Step 5: load into the prepared paper cup. This batter will be thin and easy to drip. Be careful when loading it. You can use Ice Cream Ball digger or flower mounting bag. Use large size for flower mounting bag

Step 6: bake at 140 ℃ for 20 minutes in the middle of the oven (my oven thermometer is 20 degrees worse than the oven)

Materials required:

Low gluten flour: 80g

Fine granulated sugar: 80g

Salad oil: 45g

Water: 45g

Baking powder: 2G

Note: the beaten egg is fluffy and full of bubbles, so it will sink easily after adding powder or oil and water. When mixing, mix it from the bottom to the top, don't draw circles. I feel that sponge cake is easier to defoaming than Qi Feng.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet