Clear water paper cup cake-You Are Foodie

By Caesar
54

Clear water paper cup cake

From a food blogger, I saw a cake baking recipe, which is different from the previous Qifeng cake making method. It adds a whole egg into the egg yolk. In order to test the difference between it and Qifeng cake, I took time to make a dish that afternoon. I found that it tasted good, and the taste was more delicate and soft than Qifeng cake.What surprised me about this recipe was its name - clear water cupcake. Although it is called clear water cupcake, there is no water in the square. Afterwards, I thought that the reason why it was called this name might be related to its taste and taste. Just like a person who is thirsty and suddenly drinks sweet and beautiful water, it makes people feel extremely comfortable. Today, I will upload and share this prescription. I hope it can bring you a fresh and beautiful feeling in spring and summer!

Main Ingredients

Auxiliary Ingredients

salt 1 g
vinegar A few drops
sugar 50g
Corn oil 50g

1. The purpose of adding salt and white vinegar to the protein is to send it to the dry foaming state in a short time.2. When pouring the low flour into the egg yolk liquid, mix it evenly. Do not over mix it to avoid gluten in the flour.3. When pouring the egg yolk paste into the whipped egg white, mix it up and down or cut it. Do not draw circles to avoid defoaming. Otherwise, it is easy to cause the cake to shrink.4. The inspection standard for protein whipping is: lift the egg beater, and there are short and upright small sharp corners, indicating that the whipping is in place.5. The baking temperature cannot be copied. It should be set according to the respective oven.

Step 1 . Raw materials are ready as shown in the figure.

Step 2 . The egg white and yolk are separated into two oil-free and water free small basins.

Step 3 . Pour a whole egg liquid into the yolk.

Step 4 . Pour the corn oil into the egg yolk liquid.

Step 5 . Beat well with a hand whisk.

Step 6 . Sieve in low powder.

Step 7 . Mix well to form egg yolk paste.

Step 8 . Add salt to the protein.

Step 9 . Add a few drops of white vinegar to the egg white.

Step 10 . Add sugar to the protein in batches.

Step 11 . Beat the protein until it foams dry.

Step 12 . Pour 1/3 of the whipped egg white into the egg yolk paste.

Step 13 . Cut and mix evenly.

Step 14 . Pour the batter cut and mixed in step 13 into 2/3 of the protein.

Step 15 . Cut and mix again until smooth.

Step 16 . Pour the cake batter into the paper cup and sprinkle a little sesame on the surface.

Step 17 . Oven 150 ℃, middle layer, bake for 20 minutes.

Step 18 . Take out the baked cake and cool it before serving.

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