【Chocolate Cupcakes】|Sweet holiday desserts

Cooking Instructions

1. Separate the egg whites in advance. The bowl of egg whites is oil-free and water-free.
   
   Pour the milk and corn oil into a large bowl.

   

2. Stir well until white and cloudy, and this step of emulsification allows the milk and corn oil to completely blend.

   

3. Add the sifted cake flour and cocoa powder.

   

4. Mix well until there is no obvious dry powder, no need to over-stir.

   

5. Add egg yolks to the batter.

   

6. You can use the Z-shaped method or the method of stirring, and the cocoa egg yolk paste mixed by the egg method is delicate and smooth without particles.

   

7. Preheat the oven before whipping egg whites. Add two or three drops of lemon juice or white vinegar to the egg whites. Sugar can be added in batches, of course, you can add it all at once, as long as you are used to mastering whipped egg whites, it is recommended to divide them if you are generally novices.

   

8. If you beat the egg whites in stages, the egg white will drip when you lift the egg head, then add 1/3 of the sugar, and then continue to whip. The egg white liquid has a small foam, but the egg white is not delicate, and the egg white liquid will not drip when you lift the egg head, so continue to add another 1/3 of the sugar. The egg whites are gradually delicate, and there is a wet and soft big hook on the egg head, and the whole is in a relatively wet semi-flowing state, at this time, add the last 1/3 of the sugar and continue to whip, and finally stir the side with low speed.
   Whipping egg whites is generally done at low speed - medium high speed - low speed. Of course, the power of the whisk also determines the time and speed of whipping, according to personal habits to beat, I am only for the reference of novices.
   Beat the egg whites to a soft hook state, which is slightly softer than chifon.

   

9. Add 1/3 of the meringue to the cocoa yolk paste and mix well.

   

10. Pour the mixed cocoa batter back into the remaining egg whites.

    

11. Mix well with a tossing method to form a delicate cocoa cake batter. Put the finished cake batter in a piping bag.

    

12. Put the paper tray into the 6-piece mold and squeeze the cake batter into the paper tray.

    

13. Put it in a fully preheated oven and bake two layers at the same time in the oven mode, bake at 130 degrees for 20 minutes, and adjust the temperature to 150 degrees for the last 4 minutes. If it is not a wind stove, it can only be baked one layer at a time.
    The time and temperature should be adjusted according to the actual size of the individual oven.

    

14. Dark chocolate in a small pot, I use Valrhona 66% black chocolate, this taste is more like to eat by the family, not too bitter and not too sweet, if you don't have chocolate, you can also go to the supermarket to buy Dove's, you can do it. Anyway, try to use pure cocoa butter, which is healthier, and don't use cocoa butter substitutes.
    Heat the water until the chocolate melts, and the water temperature is not too high.

    

15. Add caster sugar to whipping cream.

    

16. Whip until about 5 servings are soft, and then slowly add the dark chocolate liquid to the whipped cream.

    

17. To turn on the whisk again, just mix well with the lowest speed. After playing, it is about eight or nine points that can be framed.

    

18. Put the whipped cream into a piping bag, put the piping nozzle in advance, squeeze the surface of the cupcake with cream, and decorate it with strawberries. If you don't have a piping spout or can't decorate it, you can directly put the cream into the piping bag, cut a round mouth at the front of the piping bag, and squeeze it directly on the surface of the cupcake. There are two shapes above me, one with piping and the other directly squeezed with a round mouth.

    

19. Simple and easy-to-operate festive cakes with a strong sense of atmosphere.

    

20. Both shapes are OK~

    

21. How can there be no chocolate on Valentine's Day~The sense of ritual must be full~