Ingredients for cupcakes: Low-gluten cake flour 80g, granulated sugar 50g, eggs 4, lemon juice to taste.
Method for making cupcakes: Step 1: Prepare the ingredients; (It is best to use eggs at room temperature. If they are just taken out of the refrigerator, they should be allowed to warm up to room temperature for 2 hours before making the cake). Step 2: Crack the eggs into a grease-free stainless steel bowl, and add an appropriate amount of lemon juice; (If there is no lemon at home, white vinegar can be used as a substitute).
Step 3: Add the granulated sugar to the egg mixture in three or four portions, and beat at high speed continuously. Step 4: When lifting the beater, if the egg mixture clinging to the beater does not drip down quickly, and the pattern drawn by the beater in the bowl does not disappear quickly, it is ready. (Many friends have mentioned that beating whole eggs can be quite laborious. Here is a tip for you: Place a bowl of warm water underneath while beating, which makes it easier to beat!) Step 5: Sift the low-gluten cake flour into the well-beaten egg mixture; (For a more delicate and fluffy cake, it is best to sift the cake flour twice).
Step 6: Use a spoon to scoop the well-stir batterred into the paper cups, filling them about 7-8 full, and continue until all are done. Step 7: Preheat the oven to 160 degrees for 5 minutes, place the mold with the batter into the middle layer of the oven, and bake at 160 degrees for 20 minutes with both the top and bottom heat on; (The specific temperature should be adjusted according to the temperature of your own oven).
Step 8: The baked cupcakes; (To check if the cake is cooked inside, you can use a toothpick. Insert the toothpick into the cupcake and quickly pull it out. If there is any sticky liquid on the toothpick, it indicates that the cake is not cooked; if it is clean, then it is cooked). Step 9: The finished product! Not bad, right? No shrinkage or cracking! (The freshly baked cupcakes are a bit dry, after all, they are water and oil-free.
After cooling, seal them in a plastic bag, and they will taste very good after a few hours). Step 10: The internal texture is very soft! (Many friends question why my cake is so yellow. In fact, I use home-raised eggs with a yellower yolk, which makes the color of the cake particularly attractive).
Cooking tips for cupcakes: 1. For a more delicate and fluffy cake, it is best to sift the cake flour twice; 2. The specific temperature should be adjusted according to the temperature of your own oven; 3. To check if the cake is cooked inside, use a toothpick. Insert the toothpick into the cupcake and quickly pull it out. If there is any sticky liquid on the toothpick, it indicates that the cake is not cooked; if it is clean, then it is cooked. Cooking delicious dishes all have techniques, and each of my dishes has a little trick. You can search for ‘cake’ to directly view my recipes!
