Corn Flour Sponge Cup Cakes

Name: Corn Flour Sponge Cup Cakes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs 65 g shelled eggs; 80g Cornmeal; 60g Caster sugar; 20g Corn oil; 30g milk

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Today, let’s make a few cup cakes instead of wheat flour. Let’s use the most common corn flour. Corn flour is also called cornmeal or cornmeal, which is the product of grinding dried corn kernels into flour. It is classified into coarse and fine grains regardless of grade. It is a kind of coarse grains. Eating cornmeal often has the effect of promoting intestinal peristalsis and aiding digestion. Moreover, cornmeal is also rich in carotene, which is helpful to eyesight and skin.
Compared with wheat flour, cornmeal is still heavier than wheat flour, even if it is more delicate. So when mixing the cornmeal and egg batter, the action should be brisk and gentle, even if you hear a slight "pupu" defoaming sound, don't be nervous. The baked cornmeal cakes look the same as wheat flour from the outside, but when cut open, the golden color is very attractive; a bite, the fragrant corn flavor is full of fragrance.
The amount of sugar in my cornmeal cake is reduced by 1/3 compared to the normal amount of sugar, so it is not particularly sweet. This is very suitable for people who care about health and do not like sweets. It relieves hunger and does not increase mental and physical stress. burden. If you want something sweeter, you can increase the amount of granulated sugar to 80-90 grams. Golden color, soft taste, fragrant taste, less oil and sugar, even the old mother who doesn't like sweets followed me to eat one, and praised it again and again. "

Ingredients

Corn Flour Sponge Cup Cakes

1. All the ingredients are ready: eggs at room temperature, fine sugar, corn oil, milk at room temperature, very fine cornmeal; I use a cook machine to beat the eggs, without a cook machine, I can use a handheld electric whisk;

2. Knock the eggs into the egg-beating basin, which should be clean and water-free;

3. Use the 7-speed high speed of the ACA chef machine to beat the egg liquid into a thick bubble, then pour all the fine sugar at one time, and then switch to the 7th and 8th gears to beat;

4. After adding fine sugar to the egg liquid, it is very easy to beat. If you use a hand-held electric whisk, you can sit the egg beater in 60 degrees of warm water, and it will be easy to beat; the gears and speeds of different machines are different. One step should be adjusted according to the performance of your own machine;

5. The egg liquid is getting bigger and bigger, and the color changes from dark yellow to light yellow. Lift the whisk, the egg liquid will flow down slowly, and the trace will disappear for tens of seconds, and the whisk will be in place; if you use a hand-held electric egg beater The egg beater can be used to beat the eggs. At this time, the speed of the beater can be reduced by two gears, and it will take one minute to walk in the egg beater at a speed that is almost invisible. This will break some of the large bubbles and make The egg paste becomes more delicate and the state is more stable;

6. Sift the cornmeal into the egg batter. Since the cornmeal is heavier than the wheat flour, it can be sifted in twice, mixed with the egg batter and then sifted into the remaining cornmeal;

7. Use a spatula to mix the cornmeal and egg batter evenly from bottom to top, then you will hear some popping defoaming sound, so the action must be brisk and gentle;

8. Pour the milk into the corn oil bowl, use a small manual whisk to beat evenly, without oil and water separation, then pour it into the batter along the wall of the basin;

9. Use a spatula to continue to mix the corn oil milk melt with the batter from the bottom up; the mixed batter should be smooth and shiny; after mixing the batter, preheat the oven to 150 degrees;

10. Use a small spoon to scoop the cake batter into the paper cup, 8 minutes full; the paper cup size is placed on the grill;

11. Put the grill with cupcake batter into the middle level of the oven. The heating tube under my oven is hidden, so I put it on the middle and lower level. The heat is 140 degrees, and the heat is 150 degrees for 25 minutes;

12. After being out of the oven, hold the paper cup in your hand and shake it on the table for a few times, no need to invert, and it can be stored in a bag after it cools naturally.

13. Corn flour sponge cup cakes are golden and soft, with little oil and sugar.

Tips:
1. The cook machine I use, so the eggs can be easily beaten in place at room temperature. If you use a hand-held electric whisk, you can sit the egg bowl in a 60-degree water bowl, which makes it easier to beat and the state is more stable. ；
2. The baking time and temperature are adjusted according to the actual situation of the oven and the size of the cup.