Cupcakes how to do it? -Iota

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Service > Cupcakes how to do it?

Cupcakes how to do it?

Hokkaido chiffon cake is what I think is best to eat cake, because the recipe eggs than the major, so really the entrance, hold the cream is also good to eat.

Although there are ingredients baking soda, but it is sophisticated detection after adding an acidic powder (such as cream of tartar) to balance its pH, so, basically, although with baking soda is an alkali substance, but was a commercial baking powder neutral powder, therefore, baking soda and baking powder are not any replacement. Baking powder in contact with water, acid and alkaline powder dissolved in water at the same time the sky reactions, some will begin to release carbon dioxide Co2, while the baking heat of the process, will release more gas, which makes products achieve expansion and soft effect.

Reference weight: 120ML cup 12

Baking: Oven middle, down the fire 180 degrees, about 15 minutes

Labeled material can be a net purchase of materials (cake ingredients)

Eggs four low-gluten flour 35 g

Granulated sugar 50 g (added protein in) fine sugar 30 grams (add egg yolk inside)

Salad oil 30 g milk 30 g

Labeled material can net purchase of materials 2 (vanilla cream filling ingredients)

Milk 200 g fine sugar 50 g

2 egg yolks 10 g of corn starch

Low-gluten flour, 10 grams a few drops of vanilla extract

Animal pale cream 100ML

1. Place the egg protein and egg yolk separated. To ensure that the bowl containing protein-free oil and water

2. Protein fine sugar added in three portions, and sent to the state can be pulled out of the curved corners of the wet foam. Then refrigerate spare. (Refrigerate can prevent protein defoaming)

3. yolks add the remaining caster sugar, beating well. Then add the milk and salad oil Beat

4. Sift cake flour, and mix into the batter evenly

5. The first protein to egg yolk batter Sheng 1/3 years, and mix gently with a rubber spatula, mix the batter and then re-rewind protein bowl and continue to mix evenly with a rubber spatula to turn

6. After marinated batter thick, fine, uniform

7. Load the batter cups, 5,6 into full can. Do not overfill. Put in preheated 180 degree oven good, baking 15 minutes or so, then baked until golden

After the cake is cooled, etc., with a small circular hole Pastry tips inserted inside the cake from the middle, squeeze vanilla cream filling inside. Surface of the cake can be pushed slightly muster. Unplug Pastry tips later, vanilla cream filling will be slightly overflow point on the surface, to form a small round little. Finally, sprinkle some powdered sugar on the surface of the cake you can eat

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