INS style cupcakes [small and fresh, first-class taste]

Many students said that cupcakes were not baked well, so I came up with a recipe This cake is indeed a bit difficult, retraction, cracking, peeling, all kinds of problems. But... After a day of adjustment, this cake has become less difficult, as long as everyone follows it, you can definitely succeed! First of all, there is no problem with the formula, don't doubt it, if there are any of the following problems, please adjust yourself a few more times and then ask me, I am not successful at one time. Isn't this also a day of testing! I'm busy too, after all, right? (Cracking. Mushroom top): the temperature is too high, the batter is too much, the top is dark and the heat is reduced, and the bottom is dark and the fire is reduced, this is a problem that can be seen and solved with the eyes (the cake is baked and retracted): it is not baked, or the formula liquid is large, and the cupcakes are not suitable for liquid large recipes (cold and peeling): cupcake peeling is related to the large amount of water in the formula and the paper cups, I recommend that you use the paper cups I recommend, the kind of very thin and thin paper molds that use muffin molds are easy to peel. Finally, increasing the heating temperature can also avoid the problem of peeling The formula can make 8 paper cups, and you can also use other paper cups to try, and the amount can be doubled!

Ingredients

Eggwhites 70 gram

Eggyolk 30 gram

Milk 30 gram

Cornoil 25 gram

Cakeflour 40 gram

Sugar 45 gram

salt 1 gram

Cooking Instructions

Take the egg white part to the refrigerator and refrigerate it
, and in this basin is egg yolk, corn oil, milk, and all three things together.
Stir the egg whisk to emulsify evenly, combining the three different ingredients together.
Add the sifted low-gluten flour and stir well, the video is the flow state of the stirred batter, you can see clearly (if it is too thin or too thick, adjust the amount of flour)
The batter is ready to be sealed and set aside!
Add salt to the
refrigerated egg whites, and then turn on the whisk at medium and high speed
The sugar is added three times, and this is the first time that the sugar is added, and the size is not necessarily bubbles
The second time I added sugar, the foam became fine
The last time I added sugar, it began to show lines, and the last time I added sugar,
it was about 20 seconds at medium and high speed, and then I had to turn to the lowest speed
In the end, it's like this, it's not going to be very hard, it's not going to be too hard.
First take half of the meringue and mix it with the batter, the egg whip is mixed quickly, and the spatula can also be used, pay attention to the technique not to defoam.
Add the remaining meringue and mix well
Put it into a piping bag, cut the edge, the opening should not be too small, and squeeze it into a paper cup for 7 minutes, about 25 grams of batter.
You can gently shake the baking tray twice to create large bubbles
New oven, like
this i7 oven temperature is 150 on the top 140 on the bottom of the fire, bake for 40 minutes on the middle and lower layers, then add the upper heat to 170 degrees, the lower heat remains unchanged, continue to bake for 10 minutes, a total of 50 minutes.
The temperature of the household oven is 130 degrees in the middle for 40 minutes, then increase the upper heat to 150 degrees, and the lower heat remains unchanged, and bake for 10 minutes, a total of 50 minutes.
It's baked, and you're done with your favorite brand while it's hot!
Beautiful!
For more information about the event, please pay attention to the official account: Beautiful Baking Academy