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How to make a mango cupcake, take a bite, full of mango fragrance?
Mango Cake Ingredients: low-gluten flour 100g mango pulp 100g pure milk 30g raw eggs 1 piece (50g up and down) Accessories: sugar 45g salt-free animal butter (or edible oil) 30g baking powder 5g processing technology:
The first step is to prepare the materials (forget to pat the milk, the butter in the secret recipe can be replaced with the same amount of olive oil or edible olive oil). Cut the mango into small pieces, put it in a bowl and tamp it slightly with a spoon (it will be more detailed if you can use multifunctional cooking). But I prefer to bring some pulp.
Step 2, pour raw eggs, milk and sugar into mango pieces and stir them evenly. Melt the unsalted butter in water, pour it into the upper part of the slurry and stir well (the butter can be replaced by the same amount of edible oil).
Step 3, mix the low-gluten flour and baking powder evenly, sieve the powder and pour it into the stirred mango sauce. Stir quickly and evenly, as long as there is no powder (be sure to stir quickly, not too much, or the cake will be hard).
Step 4: Pour the stirred batter into the prepared abrasives until it is 80% or 90% full (all abrasives can be used, but the temperature and duration should be properly adjusted). Put it in the middle and upper layer of an electric oven heated at 180 degrees, and fire it at 180 degrees for 40 minutes, and the cake will swell up and the surface will be slightly black. This is a cake that can taste the pulp ~ it's simple and convenient, you can make it if you want ~ it can be solved at once ~ fresh fruit can also be replaced with bananas and apples ~
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