Whole wheat Cupcake
The small cake, which has been around for a long time, was once the favorite of the whole family, but it hasn't been baked for a long time. I think the cake can only be used as snacks, and office workers don't have enough free time. If they have time to bake, bread is a common item, which can not only snack, but also satisfy hunger for breakfast, killing two birds with one stone. Two days ago, I chatted with my colleagues about the making of cake. Aha, it reminded me of the memory that I had forgotten. On the day of off-duty, the cake mold and paper holder were dug out in the corner of the cupboard, and the cake recipe was found. Well, the kitchen wafted out the tempting taste of cake with a faint olive fruit fragrance1. Stress: the basin should be free of oil and water.2. When mixing egg yolk paste and protein cream, be sure to pay attention to the technique. Stir them like fried vegetables. Do not stir them in circles3. The cake paste can be scooped into the cake mould.
Step 1 . The whole wheat flour is black, which forms a sharp contrast with starch
Step 2 . Put the paper holder into the cake mold and put it on the baking tray for use
Step 3 . Separated egg white, the basin must be free of oil and water
Step 4 . Put the separated three yolks and one whole egg in another oil-free and water-free basin
Step 5 . Add 10g sugar and 1g salt to the egg yolk basin
Step 6 . Stir well with an egg beater. You can use a manual egg beater
Step 7 . Add 50 grams of olive oil in three times, each time be sure to stir well and then put it down again.
Step 8 . After mixing the egg yolk, sift in the mixed flour
Step 9 . Mix well with a scraper. There are no flour particles. Stand by. At this time, preheat the oven at 170 ℃ for 10 minutes
Step 10 . Add a little white vinegar or lemon juice to the egg white
Step 11 . Add 10 grams of sugar and use the first gear of the electric egg beater to make fish eye bubbles
Step 12 . Add another 10 grams of sugar, shift to second gear and continue to play until slightly delicate
Step 13 . Add the remaining sugar, gradually change to a higher level, beat until creamy, lift the egg beater, and the protein cream can firm the horn tip
Step 14 . Add 1/3 protein cream into the egg yolk paste and stir well
Step 15 . Add 1/3 protein cream for the second time, and continue to stir evenly
Step 16 . Pour all the cake paste into the remaining protein cream and stir well
Step 17 . Pour the cake paste into the mold, gently knock and vibrate twice, and put it into the oven for 170 degrees, 25 minutes
Step 18 . After coming out of the oven, let it cool and eat
* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!
