Sponge Cupcakes-the Softness Immediately Appears
1.
Mix the eggs, sugar, water and syrup with a manual whisk for a few times and stir evenly. Put the pot into the pot and heat it with water until the water in the pot is slightly hot, about 40 degrees Celsius, and take it out.
2.
Put the milk and butter into a small pot, put it in a large pot and heat over water until the butter melts.
3.
Beat the whole egg at high speed until the big bubbles disappear and the egg liquid becomes delicate, then turn to low speed and continue to beat for 1 minute until the egg beating head is lifted, and the egg liquid dripping does not disappear.
4.
Sift in the cake flour twice, and mix well by cutting and shoveling. Pour the warm milk and butter liquid in the pot twice on the spatula, flow into the batter through the spatula, and mix well.
5.
Scoop up the batter with an ice cream spoon, divide it into small paper cups, lift up the continuous mold, shake two to remove bubbles. The quantity is 12-13. After I divided the 12, I left a little bit and used a small paper mold for baking.
6.
Oven 180 degrees, 18 minutes in the middle. The surface is golden, take it out, and let it cool.
7.
Break it apart and have a taste. If you don't like a solid taste, this one will definitely satisfy you!
8.
So soft, sweet and delicious!
Tips:
Although it is a sponge cake, it is not a solid taste. Another flavor is very suitable for making small paper cups.
Sponge is easy to defoam, the custard must be beaten in place!
