Evocative Salted Egg Yolk Cupcakes
1.
Separate the egg yolk and egg white first.
2.
Beat the egg whites at low speed until coarsely soaked, add 1/3 fine sugar and beat until all is dissolved.
3.
When making a fine foam at a medium speed, add 1/2 fine sugar and continue to beat until all is dissolved.
4.
When the lines appear at high speed, add the remaining fine sugar and continue to beat until dry foaming (that is, when the whisk is lifted, the egg white can pull out a short, upright sharp corner).
5.
Pour water and corn oil into the egg yolk and stir well.
6.
Sift in low-gluten flour, and mix slowly until it is smooth, fine, and particle-free.
7.
Add the egg whites to the stirred egg batter in two portions, and stir evenly with a spatula.
8.
Pour the batter into one-third of the paper cup and add the cooked Jin Qixiang salted egg yolk.
9.
Pour in the batter again. The salted egg yolk must be covered. The batter is 80% full. Gently shake it a few times to create bubbles.
10.
Preheat the oven at 170 degrees for 10 minutes, then put the batter, 160 degrees, and bake for about 25 minutes.
Tips:
1. Salted egg yolk can be steamed on medium heat for 15 minutes, or oven at 180 degrees for 10 minutes.
2. The egg white should be placed in a clean, oil-free and water-free container.
3. When mixing the batter, in order to prevent defoaming, please use the mixing method instead of stirring in circles.
