Christmas Cup Cake
1.
The cup cake I shared today uses the method of separating eggs. The amount of eggs is relatively large, so use a chef's machine to stir. Make sure that the container used is dry and oil-free. Separate the yolk and white of the egg, and put the egg white into the kneading tank of the chef's machine. Put the egg yolk into a small drying basin.
2.
Put the corn oil and milk in the same small basin and mix well. This step is called emulsification. It must be in place. You can't see the oil flowers floating. Add fine sugar to the egg yolk and mix well.
3.
Pour the emulsion into the egg yolk and stir. Do not add it all at once. Stir while adding in small amounts. Then, sift the low-gluten flour into the egg yolk, and stir evenly with egg yolks. The egg yolk paste is finished and set aside for later use.
4.
Add white vinegar to the egg whites. You can also use lemon juice instead of white vinegar. Turn on the Jun Baking machine at 10 gears and beat it at high speed. Add fine sugar 4 times in the middle. It takes about 3-3.5 minutes. Stop the machine to check the state of the protein in the middle to avoid over-spending.
5.
Lift the stirring paddle, the egg whites are in a state of upright small sharp corners, that is, dry foaming. This state is also suitable for chiffon cakes. Hold the stirring paddles and stir in the egg whites for a few laps to start mixing the cake batter. Take four Pour one part of the prepared egg yolk paste into the meringue to pre-mix, and mix evenly with your hands! By hand! The mixing efficiency is the highest, and it is not easy to defoam. Pour all the pre-mixed batter into the remaining meringue and mix evenly by hand. Pour the finished cake batter into a paper cup, eighty full, and pick up each paper cup to shake A few times, big bubbles were shaken out.
6.
Preheat the oven in advance to 110 degrees, the middle layer, bake for 20 minutes, turn to 120 degrees to bake for 5 minutes, turn to 140 degrees to bake for 15 minutes, and finally turn to 150 degrees to bake for 5 minutes to color.
7.
The time to bake the cake is to make the cream frosting. Refrigerate the whipped cream for more than 24 hours, pour it into a basin, add fine sugar, and send it to the decorating state with an electric whisk, and the three-dimensional pattern with small sharp corners. After being sent, put it in the refrigerator. spare.
8.
The baked cupcakes are out of the oven and shake the baking pan to release the heat. You don’t need to buckle, just let it cool directly, and it won’t collapse or shrink. It’s perfect.
9.
The cupcakes can be decorated after they are completely cooled. If you want to make Christmas strawberry cupcakes, you must cut the surface flat, otherwise the strawberries won't hold.
10.
Place the strawberry in the center, put the whipped cream in the piping bag, squeeze it around the strawberry, then squeeze a little cream on the top of the strawberry, and sift the powdered sugar on the surface for decoration.
11.
If you don’t put strawberries, you can just squeeze the whipped cream on top of the cupcake, and then plug in the Christmas plug for decoration. It will look very beautiful.
