Qifeng Cupcake
I haven't made such a small cake for a long time. Unexpectedly, the cake baked in a small paper cup has a unique flavor. It tastes super delicate, soft and light, just like the clouds in my heart.....
Step 1 . Separate the albumen yolk, add 40g sugar powder into the albumen for three times, beat until it foams hard, and put it in the refrigerator for later use.
Step 2 . Add 20g sugar powder, 20g vegetable oil and yogurt to the egg yolk.
Step 3 . Beat well with an egg beater.
Step 4 . Sift in low powder and cut evenly (circle is not allowed)
Step 5 . Dig half of the egg white into the concomitant yolk paste
Step 6 . Evenly mix (do not circle to avoid defoaming).
Step 7 . Put all the yolk paste into the egg white, turn it evenly, and the color is the same (no circles).
Step 8 . Pour the cake batter into the paper cups respectively. Shake each paper cup for several times to shake out big bubbles and make the surface smooth.
Step 9 . Put it in the preheated oven, 170 °, middle layer, 20 minutes (subject to your own oven temperature).
Step 10 . When baking, pay attention to the change of the surface of the cake. When the color is similar, you can cover a piece of tin foil with quick action to avoid the surface being burnt. There is no need for backoff after discharging.
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