Water cup cake

Water cup cake

Introduction:

"I saw a recipe for cake baking from a food blogger. It's different from the traditional Qifeng cake making method. It's adding a whole egg into the yolk. In order to test the difference between it and Qifeng cake, I took time to make a dish that afternoon, and found that it tasted good, and the taste was more delicate and soft than Qifeng. What makes me strange about this recipe is its name - water cupcake. Although it is called clear water cupcake, there is no water in it. After the event, I think that the reason why it is called may be related to its taste and taste, just like a person who is thirsty and suddenly drinks sweet and beautiful water, which makes people feel comfortable to the extreme. Today, I will upload and share this prescription, hoping to bring you a fresh and beautiful feeling in spring and summer! "

Production steps:

Step 1: the raw materials are ready as shown in the figure.

Step 2: separate the egg yolk and protein into two small pots without oil and water.

Step 3: pour a whole egg liquid into the yolk.

Step 4: pour the corn oil into the egg yolk.

Step 5: beat well with a manual beater.

Step 6: sift in the low powder.

Step 7: mix well to make yolk paste.

Step 8: add salt to the protein.

Step 9: add a few drops of white vinegar to the protein.

Step 10: add sugar to the protein in batches.

Step 11: beat the protein until it foams.

Step 12: Take 1 / 3 of the whipped protein and pour it into the egg yolk paste.

Step 13: cut and mix evenly.

Step 14: pour the paste cut and mixed in step 13 into 2 / 3 protein.

Step 15: cut and mix again to make a cake paste.

Step 16: pour the cake paste into a paper cup and sprinkle sesame seeds on the surface.

Step 17: oven 150 degrees, middle layer, bake for 20 minutes.

Step 18: take out the baked cake and cool it.

Materials required:

Low powder: 50g

Yolks: 3

Protein: 3

Whole egg: 1

Corn oil: 50g

Sugar: 50g

White vinegar: a few drops

Salt: 1g

Note: 1, protein salt, white vinegar is to send in a short time to dry foaming state. 2. When the low flour is poured into the egg yolk liquid, mix it evenly. Do not over stir it to avoid gluten. 3. When pouring the egg yolk paste into the pastry protein, mix it well by turning it up and down or cutting it. Do not circle it to avoid defoaming. Otherwise, it is easy to cause the cake to shrink. 4. The test standard of protein whipping is: lift the egg beater, there are short vertical small sharp corners, indicating that the whipping is in place. 5. Baking temperature can not be copied, according to the respective oven to set.

Production difficulty: Advanced

Process: Baking

Production time: three quarters of an hour

Taste: sweet