This cupcake is a ratio that I have tried many times to have a marshmallow-like delicate texture.
This recipe is for 20 cupcakes, you can make two if you use an 8-inch cake mold.
As many friends have asked about the problem of cracking and shrinkage of the cake, I would like to summarize the two main reasons for this.
Reasons and solutions for cake cracking
1、The baking temperature is too high (or the oven is too small resulting in uneven heating)
(1) Properly reduce the oven temperature, cooling range of about 10 ~ 20 degrees Celsius range, while paying attention to the cooling needs to extend the baking time, so as not to bake the cake is not cooked.
(2) A small household oven may have an uneven heat problem, and the higher fire temperature may lead to surface cracking.
If this is the reason, you can lower the position of the baking pan to solve.
2, protein whipping is not sufficient
In the process of whipping protein, if the whipping technique is not appropriate, it will make the protein have large bubbles.
These large bubbles in the baking process by the heat expansion, once rising to the surface position will rupture, and then make the cake surface cracked.
First, when mixing the meringue and egg yolk paste, do not stir in circles to avoid defoaming, Z-shaped rapid mixing.
Then, after pouring the mixed cake batter into the container, gently drop it a few times, that is, let the container free fall at a height of about 5CM, so that you can easily drive out some large air bubbles.
- 1 Measuring cup
- 1 oven
- 1 container
- 1 Egg beater
- 8 pieces egg
- 100 g Low-gluten flour
- 80 g Corn oil
- 100 g milk
- 120 g White sugar
- 20 g paper cup
- Have all the ingredients ready
- Prepare two clean containers, oil-free and water-free (remember), especially the egg white container, the eggs will not be able to beat if they come into contact with water! Separate egg whites and yolks!
- Let’s process the egg yolk first and stir well
- keep it up! I am using corn germ oil here. If you don’t have it at home, just use ordinary salad oil, as long as it is not an oil with a strong flavor like peanut oil.
- Stir evenly
- Add milk and mix well
- Sift in low-gluten flour
- Stir in a Z-shape until the flour is fully incorporated into the egg liquid and there are no lumps!
- Prepare to beat the egg whites and add the sugar in three batches
- When big bubbles appear, pour in one-third of the sugar
- Twenty seconds after the second time, when the bubbles are slightly finer,
- The third time you add the sugar, the egg whites no longer have many big bubbles, and most of them have turned into fine small bubbles (if you don't know how to master it, you can pour it in when you add the sugar for the first time. I tried it, and it didn't work too well. big impact)
- Whip until stiff peaks
- Turn the basin upside down and the egg whites will not drip or slide. It is ready.
- First put in half of the beaten egg whites and stir thoroughly using a Z motion.
- After stirring evenly
- Pour in the remaining half of the egg whites directly and mix well in the same way.
- Mix thoroughly
- You can prepare a measuring cup for easy pouring into a paper cup, or you can use a piping bag to squeeze it out
- Pour it into a paper cup until it is about 80% full! It’s ok to be full! It will expand when baked, and will return to its eighty-full state after cooling! Because my paper cup is relatively large, I filled it eighty percent full. If your paper cup is too small, follow my recipe and you can fill it up to 10% full!
- Let me show you the size of my paper cup. You can compare it with the ones at home.
- Pick it up gently and drop it slowly to release the bubbles
- Put it in the middle rack of the oven. My oven has three layers.1、Preheat for ten minutes, adjust to 150 degrees, and bake for 35-40 minutes. (If the same recipe is baked in an eight-inch mold, it will take 40 to 45 minutes).2、Preheat for ten minutes at 130 degrees, bake for 35-40 minutes, then bake at 150 degrees for 5-10 minutes. Baking at low temperatures will reduce the amount of shrinkage. You can try it
- Getting better soon
- It’s out of the pan. I took pictures when it was full. It’s already a little soft. It was very plump when it came out of the pan!
- The texture is soft and delicate. I have been practicing this recipe for nearly two years. Almost all my friends have tasted it, and no one says it tastes bad! Especially my mother, she really likes the cakes I make
- This year it’s my nephew’s 10th birthday. I made the birthday ladder and dessert table myself at home!
- The birthday cake is not perfect! But it tastes very good. The cake base is made with this ratio.
- This is the same cupcake with whipped cream on top