New Year Cartoon Cupcakes

Name: New Year Cartoon Cupcakes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs yolk; 2 pcs protein; 1 piece Whole egg; 35g Corn oil; 42g Cake flour; 40g Sugar; 1g salt; 12 capsules chocolate beans

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

Super cute molds, booming, with a warm New Year atmosphere. Although the image of the cake is still Christmas-little snowman, reindeer, sleigh, but for the childlike people, the cute cartoon shape will always be particularly fond of. I used it to make a few small cakes to give to relatives’ kids. Presumably the children will cheer after seeing it.
The recipe of the cake is based on the recipe of "Stunning Little Cakes" made by chef Bao Ma, a food expert. For me who are not proficient in the use of silicone molds, this is really an excellent reference. Many small cakes can be made with the original amount. Taking into account the molds I actually use, I will reduce the amount, but the production method still retains the original. So thanks again to Baoma's little chef! "

Ingredients

New Year Cartoon Cupcakes

1. All materials are ready

2. Separate the white and yolk of the two eggs, put the egg white into an oil-free and water-free egg-beating bowl, and put the whole egg into the egg-yolk bowl for the third egg

3. Use a manual whisk to mix the egg yolk with a whole egg, then pour in corn oil and mix well

4. Sift in the cake flour

5. Stir evenly, no dry powder particles

6. After the egg whites are thickly bubbled with an electric whisk, add 20 grams of sugar and beat at a low speed to a medium speed

7. When the white and delicate foam is reached, add the remaining 20 grams of sugar and continue to beat at a medium speed

8. Lift the egg beater, the egg whites are short and straight with small corners.

9. Take half of the egg white paste into the egg yolk paste and mix evenly

10. Pour the mixed batter back into the meringue bowl

11. Stir it into a delicate and shiny cake batter

12. Spread corn oil on the inside of the silicone mold in advance, scoop the cake batter into the mold with a small spoon, and use a flat mold.

13. Put the mold on the baking tray, put it into the middle layer of the preheated oven, heat up to 150 degrees, lower the heat to 160 degrees, 20-25 minutes

14. After being out of the oven, it is buckled upside down on the drying rack, and it can be easily demoulded after cooling.

Tips:
This method has both the fineness of chiffon and the thickness of sponge, which is really good; the inside of the mold is greased to facilitate demolding; this recipe is just the amount of 6 small cakes; the time and temperature are adjusted according to your own oven.