Cupcakes are a type of cake that many people like to have as afternoon tea. It is a dessert that mixes various materials, pours it into the model, and sends it to the oven for baking. It is simple to make and easy to learn.
Here's how to make cupcakes, first, put eggs, caster sugar, and salt together in a container and whisk until sugar is fully incorporated. Next, sieve all-purpose flour, baking powder, and vanilla powder and mix well. Third, after mixing well, add the cake emulsion to the previous ingredients and beat (dip a little with your fingers, the texture of the ingredients can be viscous and can hang down). Fourth, add the milk to the previous ingredients, stir slowly until the ingredients are uniform, then add the salad oil and stir well. Fifth, pour the mixed materials into the model with a flower bag or a spoon and send it to the oven for baking. Finally, after baking until the surface is colored, you can turn the heat to 150 degrees and continue to bake until fully cooked.
In addition to cup cakes, there are many desserts that are also very popular. Each cake has a unique taste. You can make your own delicious food by learning how to make it. Let's take a look at some of them.
1. Cranberry Cake
First, chop the dried cranberries for later use, and sieve the starch for later use.After that, mix the milk, sugar, and cornstarch into the cooking pot. Bring to a boil over medium-low heat and stir constantly. Third, put in chopped dried cranberries and stir in one direction to form a paste. Finally, put it in the fresh-keeping box, compress the milk cake through the plastic wrap, put it in the refrigerator for more than 30 minutes, take it out and cut it into pieces and evenly sprinkle with grated coconut. Then it's ready to serve.
2. Chiffon cake
Chiffon cake is a fluffy and soft texture like a cloud, high water content, light and not greasy taste, moist and delicate taste, precisely because of its light and delicate taste, it is deeply loved by everyone. First prepare the ingredients: 4 egg yolks, 40 grams of water, 40 grams of corn oil, 27 grams of caster sugar, 50 grams of low-gluten flour, 15 grams of corn starch, 4 egg whites, a few drops of lemon juice, and 67 grams of caster sugar. First, separate the egg whites and yolks, and put them into a water-free and oil-free whisk. Meanwhile, preheat the oven to 150 degrees for 10 minutes. Next, add the water, caster sugar, and corn oil indicated in the main ingredients to the egg yolk, and beat with an egg beater until the volume becomes larger and the color becomes lighter and fluffy. The smaller the particle size of the grease, the more uniform the distribution. Third, sift in the mixture of low-gluten flour and cornstarch, and stir from the bottom in a cross to form a fine and viscous state, set aside. Fourth, add a little lemon juice or white vinegar to the separated egg whites, and beat with an electric egg beater at a constant speed in one direction. Egg white is alkaline, so add acidic lemon juice or white vinegar to neutralize it, which is more conducive to beating. Fifth, add the granulated sugar in the accessories in three times, and beat until it is in a hard foaming state. Sixth, add the beaten egg whites into the egg yolk liquid in three times, and mix well in a cross pattern from the bottom. Finally, pour the mixed cake batter into the mold at one time, do not scrape into the mold piece by piece with a spatula, so as not to bring in excess air. Bump the bubbles a few times to roughly smooth the surface.
