Soft Cupcake (chocolate and orange flavor)
It's Christmas in a week.To tell you the truth, I came to Northeast China for more than a year and was ready to go through the second Christmas. In addition to receiving a few peace fruits and small gifts, I always felt that there was not much festive atmosphere (_) You can only build it yourself~This cupcake is simple to make. It changes the proportion of oil, egg, sugar and flour. The taste is soft and different from the traditional Muffin Cake. Match it with the beautiful paper cup on the market and sprinkle it with powdered sugar, which makes it look like Christmas.This amount can make 3 chocolates and 3 orange cupcakes.1. If you only want to make chocolate cake, change the amount of cocoa powder to 15g (omitting 7.5G low gluten flour added later in the formula), and in step 4 Sift with 85g of low gluten flour and add to the cream. Other practices remain unchanged.2. In order to keep the soft taste, cut and mix the flour as few times as possible, as long as there is no obvious powder particles.3. My oven is relatively short, so the temperature of the oven needs to be reduced. If the height of the oven is enough, it can be used 180 degrees all the time, with a total length of about 18 minutes.
Step 1 . Preheat the oven at 180 ° C. Soften the butter at room temperature. Beat it with an electric egg beater until the color is slightly white and feels swollen. Add sugar and salt and stir to mix (it will appear granular).
Step 2 . Beat the eggs and add them to the cream three or four times. Each time the egg liquid is added, it must be stirred until the egg liquid is completely mixed with the cream icing before adding the next time.
Step 3 . The completely mixed egg liquid and cream icing will be smooth.
Step 4 . Add milk (without stirring first), sift 85g of low gluten flour and aluminum free baking powder, cut and mix until no obvious particles are found, and then separate out half.
Step 5 . Add 7.5G low gluten flour and sugar coated orange peel in the original pot, cut and mix until no obvious flour grains are found.
Step 6 . Add 7.5G sugar free cocoa powder to the other half, cut and mix until there are no obvious powder particles.
Step 7 . Spoon the batter into a baking paper cup, 2/3 of it. Shake the paper cup gently and drain the large air bubbles.
Step 8 . Place the paper cup on the baking tray, put it into the oven preheated to 180 ° C, bake for 10 minutes, reduce it to 160 ° C, cover the surface with baking paper, and bake for 10 minutes.
Step 9 . Sift moisture-proof powdered sugar on the surface of the cool cake to finish.
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