A complete set of ways to make cupcakes in the oven

A complete list of cake recipes (cupcakes).

Introduction: Each small paper cup exudes a strong milk fragrance, simple cake materials can make a small cake with color and flavor, and the small cake made by yourself is more interesting, this cupcake is lazy welfare, does not need too many steps, especially when it is just baked and hot, it is the best to eat, and you can give it away after packaging!

Ingredients and details.

1.Prepare the materials.

2.Beat the whole eggs at low speed, add sugar at one time, and beat quickly.

3.Blast until the egg is whitish and swollen in color, and a clear texture appears.

4.Add milk and olive oil, add a few drops of lemon juice and stir quickly.

5.Sift in the flour and continue to stir quickly until well combined.

6.Pour into a paper cup, after 8 minutes full, put it on the table and shake it several times to shake the bubbles inside.

7.Preheat the oven to 175 degrees for 3 minutes, bake on top and bottom heat for 15 minutes, and the surface is golden brown.

8.After baking, take it out and let it cool before eating.

2.Olive oil can be substituted with butter. 3.

When sifting in the flour and stirring, avoid overmixing and causing defoaming. 4.Fill into a paper cup and fill it for 8 minutes, too full will cause the cake to drown during baking.

This cupcake is really super simple.

First of all, there must be a whisk, put the eggs, sugar and cake instant oil into the whisk, when whipping, first use slow speed to stir the eggs and sugar, about 2-3 minutes later, switch to fast whipping, when whipping, you will see that 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 bubbles are plastic, it is almost good (plasticity is to pick on the fingers 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 and 180 on the bottom (if you want the color to be dark, you can turn up the heat) Identification of maturity:

Bake for 8-10 minutes and take it out, gently press the surface of the cake with the palm of your hand if there is a "squeak, squeak" sound, or prick it with a toothpick, and touch the toothpick with your hand to see if it is dry or wet, just dry.

Ingredients: 4 eggs.

100g cake flour

Lemon juice to taste.

40g sugar

Method steps.

Crack four eggs into a bowl and add a few lemon juices.

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Blast until blistering.

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Pour in 40g of sugar.

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Continue to beat until a toothpick does not fall.

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Sift in 100g cake flour.

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Mix well up and down.

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Boil water in a pot and steam for 20 minutes.

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Cupcakes are made in the oven.

Cupcakes are a kind of classification of birthday cakes, and like ordinary cakes, they are a dessert made of whole wheat flour as the raw material, and in the method, they are also made with kitchen products such as electric ovens. Wheat flour, the key ingredient of birthday cakes, has a variety of dietary fiber, which can promote digestion and absorption in the stomach and prevent obesity and chronic diseases of acid respiration.

The main ingredients: 3 raw eggs, 40g of cooking oil, 60g of low-gluten flour, 60g of white sugar, 40g of Dutch dairy cow cheese, and 40g of milk

Condiment: 1g of edible salt, a small amount of vinegar.

Chiffon cake disposable paper cup cake preparation.

1。Prepare the raw materials in advance and sift the flour twice.

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

3。Add cooking oil in batches and mix well.

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

5。Sift in wheat flour.

6。Mix until smooth.

7。The protein is dripping into the vinegar to make a coarse bubble, and the white sugar is added in 3 times.

8。Beat it into a small bevel that mentions that the egg head has a small bevel to stand on.

9。Scrape one-third of the protein into the egg yolk paste.

10。Mix well with a scraper from top to bottom.

11。Pour the egg yolk paste into the remaining whipped egg whites.

12。Use an eraser spatula to completely cut and mix, and the tossed birthday cake batter is very smooth.

13。Pour into disposable paper cups, 7 minutes full, and shake out bubbles.

14。Put in a heated electric oven, 175 degrees, medium-high heat, left and right, 30 minutes.

Cupcake preparation:

Ingredients: 3 eggs, 45 grams of caster sugar, 10 grams of corn starch, 37 grams of corn oil, 55 grams of milk, 68 grams of cake flour.

Excipients: 2 grams of white vinegar.

Steps: 1. Make preparations first, put corn oil and milk into a dry basin, milk should be at room temperature, corn starch should be added to caster sugar and stirred well for later use, and low-gluten flour should be prepared.

2. Egg yolk and white separation, eggs should be at room temperature, respectively packed into 2 waterless and oil-free drying containers, and 3 grams of lemon juice or white vinegar should be added to the egg white.

3. Prepare a large piping bag and put it on a large cup for later use, so that if you operate it alone, you can also be in an orderly manner.

4. Prepare paper cups, the recipe shared this time can make 12 cupcakes, put them in a baking tray for later use.

5. After the preparation is completed, you can start the operation, at this time, you can preheat the oven at 110 degrees above and below the fire, fully stir the corn oil and milk, and fully emulsify.

6. Then sift in the low-gluten flour and stir well with the egg whip to draw a "z" shape, so as to avoid gluten in the dough.

7. Add the egg yolk 2-3 times, stir well in the "Z" way each time, and then add the next time, stir until smooth and free of particles, and put the egg yolk paste aside for later use.

8. To process the egg whites again, turn on the highest setting in the whisk, beat the egg whites to a coarse bubble, and add one-third of the caster sugar cornstarch mixture.

9. Turn on the highest setting again, beat until the bubbles become fine and have shallow lines, and add one-third of the fine sugar cornstarch mixture again.

10. Turn on the highest setting of the whisk again, beat until the texture is clear and three-dimensional, the resistance increases, and add the remaining one-third of the caster sugar cornstarch mixture.

11. Turn to medium speed to lift the whisk, and there will be a short and sharp small sharp corner, that is, a hard foaming state, and stir a few times in the meringue manually with an egg whip to roll away the large bubbles, and at the same time stabilize the meringue.

12. Take one-third of the meringue, add it to the egg yolk paste, stir evenly with an egg whip, the batter of the cupcake is relatively thick, and stirring with an egg whip is more efficient than using a spatula.

13. Pour all the evenly mixed egg yolk paste into the remaining meringue, and continue to mix well with egg whip.

14. Put it in a piping bag.

15. Cut the head end of the piping bag with a diameter of 1 cm, squeeze the cake batter into the paper cup, eight points full, the recipe can just make 12 cupcakes, and each paper cup will be shaken a few times on the tabletop to shake out bubbles.

16. Bake the oven at 110 degrees above and below for 20 minutes, which is the expansion stage.

17. At this time, the cupcake has swelled out of the paper cup, turn to 120 degrees, bake for 5 minutes, and then turn to 140 degrees and bake for 15 minutes.

18. Finally, turn to 150 degrees and bake for 5-10 minutes, which is the coloring stage, and when the color reaches the desired effect, it can be baked. Note: The specific temperature and time of the four-stage baking can be fine-tuned according to the temper of the oven.

19. The cake can be cooled directly after baking, without inverting or collapsing and retracting.

1. Ingredients: 3 eggs, 100 grams of cake mix, appropriate amount of raisins, appropriate amount of walnut kernels, 50 ml of milk, 30 ml of corn oil, appropriate amount of salt, 100 grams of sugar.

2. Prepare a clean small basin with no water in it, beat three eggs, add one-third of the spoon of salt (the small spoon that comes with the seasoning box), add 100 grams of sugar, and beat it 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.

3. Take out 100 grams of cake flour, ordinary flour can also be used, as long as there is no gnocchi. Add to the egg batter in two parts, stir up and down well, no gnocchi, no dry flour, and mix completely with the egg batter.

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

5. Preheat the oven for 15 minutes, 10 minutes is OK. Open up and down, modulate 150 degrees. When the oven is preheated, prepare raisins, walnuts and put in cupcakes.

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

7. Put the cupcakes in the oven for 40 minutes. When you bake it, you can see the cake bulging up little by little, and after 40 minutes, the delicious cupcakes are ready.

1. Ingredients: about 50g of low-gluten flour, 2 eggs, about 20g of sugar, about 30g of milk, a little salt, a little cooking oil, and two drops of white vinegar.

2. The egg yolk and egg white are placed separately in two containers, if you are not proficient, the easier way to learn is to break the egg and put it in your hand, and pour it back and forth with both hands, so that the egg white leaks out from the fingers, and you must pay attention to the egg white can not be mixed with the egg yolk, otherwise the egg white will be slower in the later stage.

3. Mix the egg yolk, 10g sugar, milk, salt and cooking oil and stir well, add flour after the sugar is dissolved, stir well. For a fluffier texture, you can mix it in a cross-cut manner, where you use a tamper to keep crosses in the container.

4. Beat the egg whites. If you use manual beating, the process will be longer, but if you use an electric whisk, it will be very fast. Add 10g of sugar and two drops of vinegar in the middle, and continue beating until the egg whites are all hard foamy.

The hard foaming of the egg whites is to pour the container and the egg whites will not fall out.

5. Put the beaten egg whites into the previously stirred egg yolk batter twice, stir slowly and evenly, and it is recommended to stir in a cross way. After that, pour the batter into a paper cup, about 3 or 4 of the cups.

6. Put the paper cup in the preheated oven. The standard temperature for baking cupcakes is about 160-180 degrees Celsius for about 15 minutes.

1. Prepare the ingredients, and it is best to put the eggs at room temperature before use.

2. Separate the yolk and egg white of the egg first, mix the egg yolk and caster sugar and beat it with a whisk until the volume expands and the color becomes lighter, then add cooking oil three times, and stir it with a manual whisk until it is evenly mixed and then add the next time.

3. Sift in the low-gluten flour and mix evenly with a rubber spatula to become an egg yolk batter.

4. Make meringue: (the container containing the egg whites must be oil-free and water-free) first beat it with an electric whisk until it is coarse and foamy.

5. Add 1 3 caster sugar to the egg white, turn to medium and high speed to beat until the fine foam, then add 1 3 caster sugar, turn to high speed and continue to beat until it can show a textured state.

6. Finally, add the remaining sugar and continue to beat until it is dry and foamy (that is, when the whisk is lifted, the egg white can pull out a short and upright sharp corner), so that the meringue is completed.

7. Take 1 3 meringue into the egg yolk paste plate, stir well with a rubber spatula; Add 1 3 of the meringue to the egg yolk paste dish and mix well with a rubber spatula.

8. Finally, pour all the batter in the egg yolk paste plate into the remaining meringue plate, and mix well completely (remember not to stir in circles).

9. Before putting the cake batter into the 12 cake mold, you can put the cake batter into the piping bag.

10. Put the small cake cup into the mold, and then squeeze in the cake batter, about 8-9 minutes full, after loading, gently sip it on the table a few times to shake out the big bubbles in the cake batter.

11. Preheat the oven for 10 minutes and bake at 170 degrees for 25 minutes.

12. Pour the remaining cake batter into a large paper cup while baking the small cake, 8 minutes full, and shake out a large bubble after a few bites.

13. After the cake is baked, immediately put it in the oven and bake it at 170 degrees for 25-30 minutes.

14. The original chiffon cake is finished like this, and you have to snort it on the table a few times after it is baked, and the cupcakes don't need to be upside down.