Butter paper cup Qifeng

Butter paper cup Qifeng

Introduction:

Production steps:

Step 1: all materials

Step 2: cut the butter into small pieces and soften with hot water

Step 3: separate the egg white and yolk and put them into the basin respectively

Step 4: heat the milk in the microwave, pour it into the butter, mix well, then pour it into the egg yolk, mix well, sift in the low powder, mix well

Step 5: mix the starch and sugar well, add the protein into the protein in several times after the protein is blistered, until it is whipped

Step 6: add one third of the protein to the yolk

Step 7: mix well

Step 8: pour the rest of the protein into the yolk

Step 9: mix well

Step 10: install the mounting tape

Step 11: squeeze into a paper cup

Step 12: pick up the baking tray, drop it and shake out the big bubbles

Step 13: preheat the oven at 130 degrees for 30 minutes and get out of the oven

Step 14: baked

Materials required:

Eggs: 3

Butter: 40g

Milk: 45g

Low powder: 70g

White granulated sugar: 40g

Starch: 7g

Note: it's been more than two months since I started to work as Qi Feng, and I've failed dozens of times. Later, I read candy's article and learned several good methods. As a result, Qi Feng has improved, and now I can make a decent Qi Feng. I'd like to share my experience with you. First of all, it's protein whipping. Some students add Tata powder in it, but as a zero additive theorist, I don't even add white vinegar. Ha ha, what I add is adding starch in white granulated sugar to increase the stability of protein bubbles. Second, I mix protein and egg yolk paste, which is to copy from the bottom to the top. Third, I have to move gently to avoid elimination Bubble, would rather mix one or two minutes more, do not mix too hard. Finally, it was baking. Originally, it was baked at 180 degrees, with serious cracking. Later, it was slowly baked at low temperature. I chose 130 degrees, and the cake was cooked in half an hour. The effect was very good.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet