Delicious and convenient cocoa cupcakes, really don't need fermentation?

I came to share the cake again, but today I shared it a little differently. A small cupcake needs no fermentation, just an oven. Who doesn't love a cupcake that can be stirred successfully? Delicious and convenient.

Egg-splitting sponge cake tastes much softer than sponge cake, and tastes a little more solid than Qifeng cake, which is why I like egg-splitting sponge cake, mainly because it is not very troublesome to make. Finally, you can add some ingredients you like to eat to the cake, which will add a lot of color to the taste of the cake. Then let's see how delicious this cupcake is.

Cocoa cup cake

-The raw materials needed-

45 grams of milk, 4 eggs, 40 grams of corn oil, 90 grams of low-gluten flour, a proper amount of multi-grain cereal, 65 grams of fine sugar and 5 grams of cocoa powder.

Production steps:

1, first break the eggs, separate the egg white and yolk, and put them into two pots without water or oil.

2. Treat the egg yolk first, and add a little corn oil to the egg yolk. Please note that when preparing ingredients, you must try to prepare corn oil. Only corn oil can be used to make cakes or baked goods. Try not to use soybean oil or other cooking oil.

3. Stir evenly clockwise with a manual stirrer. Pay attention to the clockwise technique and don't stir it casually. Add milk and continue to stir clockwise.

4. Then, add the low-gluten flour and cocoa powder, and then use a manual eggbeater to quickly stir evenly in a zigzag shape.

5. Preheat the oven to 170℃, put the fine sugar powder into the egg white for three times, and beat it with electric egg beater until it is difficult to foam. Just mention that there is a protein tip at the bottom of electric egg beater.

6. Take out one third of the protein and put it into the egg yolk paste and mix it evenly, then mix it evenly and pour it back into the protein. At this time, it was stirred with a scraper.

7. After the batter is stirred evenly, put it in a framed bag, prepare a paper cup, then squeeze it into the paper cup and sprinkle with whole grains and cereals. You can put anything you like, such as dried fruits and nuts, which will taste better. Remember to squeeze the batter for 8 minutes, because the cake will naturally expand when it comes out, and it will overflow if it is put too much.

8. Put the cake in a baking tray and bake at 160 degrees for about 20 minutes. Bake the instant noodles of the cake until golden brown, and then take them out. It is soft and sweet to eat in one bite, and it is delicious. Every time you make such cupcakes, give them away if you can't finish them, or let the children at home give them to your classmates. Give it to other children. I just like to put some dried fruit or something. As soon as the cake is baked, it has a strong cocoa flavor. I learned that I don't have to go out to buy cakes, but I can cook them at home.

Tips:

1, when we divide eggs, the containers we prepare must be water-free and oil-free, otherwise it will greatly affect our later protein transportation. If protein is not transported well, the cake will be tasteless. You can wipe it with kitchen paper before you do it.

2, sugar should be put into the protein three times, each time, because if it is added at one time, it will hinder the protein bubble and take more time.

We should pay attention to the mixing method of adding cocoa powder when mixing egg white paste and egg yolk liquid. You can't draw a circle to stir, you should use a zigzag method to stir.