About cupcake baking, ask for baking masters!

Formulation. 240 grams of eggs, 102 grams of sugar, 102 grams of flour (low strength flour), 10 grams of cake oil, 56 grams of water (can be replaced with half milk and half water), 40 grams of oil, and a number of paper cups.

Steps: First of all, there must be a whisk, put the eggs, sugar and cake instant oil into the whisk, when whipping, first use the busy egg and sugar to stir, about 2-3 minutes later, switch to fast whipping, when whipping, you will see the egg and cake instant oil begin to foam, the eggs in the container begin to expand, when you use your fingers to pick up the egg bubble plasticity, it is almost good (plasticity is to pick on the finger without falling on the surface smooth, into a pointed shape). At this time, you don't need to whip, add flour and water in turn and stir slowly with a hand whisk (don't stir too hard).

Finally, add the salad oil and stir well (be sure to stir well, otherwise the oil will sink to the bottom of the baking tray when baking). Pour into a paper cup and touch flat. The temperature is:

180 on the top heat and 180 on the bottom (if you want the color to be dark, you can turn up the heat) Identification and ripeness: Bake for 8-10 minutes, take it out and take a look, gently press the surface of the cake with the palm of your hand, if there is a "squeak, squeak" sound, or stab it with a toothpick, touch the toothpick with your hand to be dry or wet, just dry.

To bake the cake, it should be placed in the lower layer of the oven, close to the heating pipe above, and the surface of the cake will be easy to bake.

Don't put water and milk in the right proportion.

When making baked cupcakes, the main thing is that the ratio of flour and eggs must be coordinated, and then the dough must be slightly softer and the proofing time is longer.

After beating the eggs, add sugar, stir until white, turn the whisk to low speed, so that it will be more delicate, add the flour over the mountain, then stir clockwise, put it in a paper cup and sprinkle with sesame seeds, put it in the oven at 170 degrees and bake it for about 25 minutes, if you don't like it too sweet, you can put less sugar, and if you like the surface to be crispy, you can bake for 30 minutes.

Before baking the cake, you need to preheat the oven, you need a high temperature of 180 degrees, bake for 15 minutes, in the process of making, the eggs should be separated, the container should be oil-free and water-free, the egg white should be added with 40 grams of sugar three times to beat until dry foaming, the egg yolk needs to be added with 20 grams of sugar and stirred until melted, and then the corn oil and stirred Jiuyou, you also need to add milk and flour and stir until there is no particle.

Ingredients: 3 eggs, 40g corn oil, 60g of cake flour, 60g sugar, 40g of Dutch cow cheese, and milk

Seasoning: 1g of salt, a few drops of vinegar.

Chiffon cupcake preparation.

1。Prepare the ingredients and sift the flour 2 times.

2。Separate the egg yolk from the egg white, add 20g of sugar to the egg yolk and beat well.

3。Add the corn oil in batches and beat well.

4。Pour in the milk at one time and mix well.

5。Sift in the flour.

6。Stir until smooth.

7。Add the egg whites to the vinegar to make a coarse bubble, and add the sugar in 3 batches.

8。Beat until the egg head has a small pointed angle that is erect.

Cupcakes are made in the oven.

9。Scrape one-third of the egg whites to the egg yolk paste.

10。Stir well with a spatula from top to bottom.

11。Pour the egg yolk paste into the rest of the meringue.

12。Cut and mix thoroughly with a rubber spatula, and the cake batter is smooth.

13。Pour into a paper cup, 7 minutes full, and shake out bubbles.

14。Place in a preheated oven at 175 degrees on a medium level, on top and bottom, for 30 minutes.

1.Prepare a small clean basin with no water in it, beat three eggs, add one-third of a spoonful of salt (the small spoon that comes with the seasoning box), add 100 grams of sugar, and beat with an electric whisk for seven or eight minutes. If the manual whisk is used to beat the eggs, some of them will not disappear immediately when they are lifted with the whisk, or the word z will not disappear immediately.

I added the sugar at one time, or I could add it three times.

3.Thirty milliliters of corn oil, pour it into a clean bowl, and then pour fifty milliliters of milk, I use Wangzai, pure milk is fine, use a whisk to beat the oil and milk until it is completely integrated. Pour in the batter and gently stir up and down.

4.Preheat the oven for fifteen minutes, ten minutes is fine. Open up and down, modulate 150 degrees. When the oven is preheated, prepare raisins and walnuts and put them in cupcakes.

5.Pour the batter into a paper cup, don't fill it up, eight points will do. After pouring, add two or three raisins and one or two walnuts to each paper cup.

6.Place the cupcakes in the oven for 40 minutes. You can see the cake bulging up little by little when you bake it, and after 40 minutes, the delicious cupcakes are seated and ready to eat.

Cupcakes are special paper cups with a finch cavity, which is a kind of high-temperature resistant paper cup, and not just any paper cup can be used, so you have to go to the bakery to buy a special paper cup.

Disposable paper cups can withstand a maximum heat resistance of only 100 degrees, which cannot withstand the high temperature of the oven. Most of them are made of fiber pulp, and then the inner layer is coated with adhesive film, so the heat-resistant temperature is within 100 degrees, and the cup body is a little thinner, and the heat resistance is less than 70 degrees.

Generally, the oven temperature of baking puff pastry soup is at least 220 degrees or more, and the plastic poison dissolved in the paper cup will cause harm to the human body if it cannot withstand the high temperature. If you want to bake a cake, you need to buy a special cake paper cup.

Note:

1. If the baked cupcake is very wet in the middle, it means that it is not baked, and it needs to be sent to the oven again to bake, and it can be pulled out with a toothpick.

2. The formula is native eggs.

The color of the finished product is yellowish, but the fishy smell will be greater.

3. This waterless and oil-free model is the basic whole egg cake, which can also be poured into the round bottom mold for baking, or the cake liquid can be replaced with the cake liquid of the egg method.

4. To make cupcakes, the requirements for batter are not as high as chiffon, and the batter can be beaten to almost draw a slight trace, and it does not have to be maintained for a long time.

To bake cupcakes, the temperature of the oven needs to be set to 180 degrees on the top and 180 degrees on the bottom, and the baking time is about 30-35 minutes.

To bake cupcakes, you need to prepare 60 grams of cake flour, 2 eggs, 30 grams of milk, 10 grams of sugar, 15 grams of cooking oil, 10 grams of cranberries, and 2 drops of white vinegar.

First, prepare the materials.

2. Separate the egg whites and yolks, and put the egg whites into an oil-free and water-free container.

3. Beat the egg yolk and add cooking oil and stir well.

4. Add milk and stir well.

5. Sift in the cake flour and continue to stir.

6. Add 2 drops of white vinegar to the egg whites and beat until foamy.

7. Pour half of the beaten egg yolk paste into the meringue, and mix well by cutting up and down.

8. After stirring well, add the remaining egg yolk paste to the meringue, and mix well with the same way of cutting up and down.

9. Put it in a paper cup and sprinkle with cranberries.

10. Put it in the preheated oven, bake it at 180 degrees and bake for about 30-35 minutes.

Ten. 1. Then take out the baked cupcakes and serve.

The temperature is: 170 on the top heat and 170 on the bottom heat, bake in the oven for about 15 minutes, bake until the surface is golden brown, insert a toothpick to see if the batter sticks. To darken the color, turn up the heat.

How to bake cupcakes in the oven

Ingredients: 45 grams of cake flour, 2 eggs, 20 grams of unsalted butter, 45 grams of caster sugar, 20 grams of milk.

Step 1: Prepare all materials and tools; Paper cups.

Step 2: First, cut the butter into pieces, soften it through hot water, soften it until the surface is melted, and then stir to make the butter slippery; Spare.

Step 3: Separate the yolk and egg white.

Step 4: Beat on low speed until coarse foam (add the egg whites to the caster sugar in three parts).

Step 5: Beat until coarse bubbles add caster sugar.

Step 6: Add caster sugar to a fine lather. Cupcake preparation.

Step 7: Add the remaining caster sugar when the lines appear.

Step 8: Crack until wet foaming and small hooks appear.

Step 9: Pour in the egg yolk directly.

Step 10: Stir the egg yolks and meringue well.

Step 11: Add the low powder and stir well until the dry powder is not visible.

Step 12: Pour the milk into the butter and stir to combine.

Step 13: Pour the mixed oil and water into the batter and stir well.

Step 14: Mix well and form a cake batter.

Step 15: Pour the batter into the piping.

Step 16: Then pour the evenly mixed batter into the mold separately, not too full, about 7 minutes full.

Step 17: Shake away the bubbles with a few gentle shakes.

Step 18: Preheat the oven at 170 degrees for two minutes, then put the mold containing the cake batter into the oven and bake for about 15 minutes, bake until the surface is golden brown, insert a toothpick to see if the batter sticks.

Step 19: The cupcakes are baked.

Write the temperature and time inside, I usually bake it in the middle layer, and the heat is on top and bottom.

175 degrees for 20 minutes, but each oven is different, the temperature is different.

You have to adjust the temperature of your own oven, mine can only be used as a reference...

<> Cupcakes. Ingredients (Three-egg recipe attached.) The five-egg recipe made 12 molds and 4 paper cups).

Eggs: 5 (about 60g in shell).

Corn oil: 45g

Pure milk water: 55g

Cake flour: 80g

Caster sugar: 60g

Salt: 2g lemon juice (or a few drops of white vinegar).

Steps. The egg whites and yolks are separated, and the egg whites and yolks are put into water-free and oil-free basins respectively. Freeze the egg whites in the refrigerator for about 10 minutes.

2.Corn oil pour in milk stir well to emulsify, 3Sift in the cake flour and stir until it is smooth without dry powder.

4.Add egg yolks to the batter and stir until smooth.

5.At this time, preheat the upper and lower tubes of the oven at 120 degrees for more than 10 minutes, add 1g of salt, 2g of lemon juice, and 60g of caster sugar to the egg whites.

6.Take 1 3 egg whites and add them to the egg yolk paste and mix them up and down evenly, pour all the egg yolk paste into the egg whites and continue to mix evenly, and the mixing time should not be too long, so as not to foam.

7.Use a cake mold, put a paper cup in the mold, use a spoon (you can also put it into a piping bag) to put the cake batter into the mold for about 7 8 minutes, smooth the surface with a spatula, pick up the mold and drop a few times to shake out the bubbles (or use a bamboo skewer to make a circle in the cake paste to eliminate the bubbles), put it in the middle layer of the preheated oven, bake at 120 degrees for 30 minutes, turn to 150 degrees and bake for 30 minutes.

8.After baking, the hot air is shaken out and cooled on a baking net.

Comes with a three-egg recipe:

Eggs: 3 (about 60g in the shell).

Corn oil: 30g

Pure milk water: 35g

Low gluten powder: 50g

Caster sugar: 35g

Salt: 2g lemon juice (or a few drops of white vinegar).

<> "Paper Cup Egg Shirt High Cake."

Ingredients: 5 eggs, 45 grams of milk, 65 grams of sugar, 40 grams of corn oil, 90 grams of cake flour, 1 gram of salt, a few drops of lemon juice.

Method: 1. Separate the egg whites and yolks, whip the milk and corn oil until emulsified, sieve in the low-gluten or return-to-ruler flour and stir until there is no dry powder, add the egg yolks, and stir until the batter is delicate and smooth.

2. Add 1 gram of salt and a few drops of lemon juice to the egg white, add the white sugar to the egg white three times, and beat until it is in a small pointed hook state.

3. Take 1 3 meringue and add it to the egg yolk paste and mix evenly, then pour it into the remaining meringue and mix evenly.

4. Put the mixed batter into the piping egg, squeeze it into the cup, fill it for 8 minutes, and smooth the top of the batter after shaking out the bubbles.

5. Put it in the preheated oven, bake it at 135 degrees for 35 minutes, and then turn to Shizhou 150 degrees to bake for about 15 minutes, and the surface of the cake is golden brown.

<> Cupcakes. Ingredients.

It can be eaten raw with three eggs, 35 grams of milk, 30 grams of corn oil, 30 grams of caster sugar, and 60 grams of low-gluten flour.

Steps. 1.Egg whites and yolks are separated, and the egg whites are frozen for ten minutes.

2.Pour milk and corn oil into a bowl and stir with a whisk in front of your hand until completely emulsified.

3.Pour in the sifted low-gluten powder, draw the Z word and stir the ridge section evenly until there is no dry powder and wild grains.

4.Add the egg yolk and continue to draw the Z-shaped technique and stir well, be sure not to stir excessively to avoid gluten in the batter.

5.Add caster sugar to the egg white, beat the electric whisk at high speed until it is white and delicate, turn to low speed and beat until the egg head is lifted into a stiffer hook.

6.Add one-third of the egg whites to the egg yolk paste and mix well, then pour in the remaining egg whites and mix well.

7.Put the adjusted cake batter into a paper cup for seven or eight minutes, put it in the middle layer of the preheated oven at 130 degrees for 25 minutes and turn to 145 degrees for 20 minutes, and lie on your side to cool when you get out of the oven.