@cat888 21 December 2022

16款纸杯蛋糕合集 不开裂!不回缩!快锁住 每款纸杯蛋糕都很松软好吃,单吃或者挤上奶油放 点水果装饰都很不错的~ 这个配方做出来的纸杯蛋糕不回缩不开裂水光肌~ 无论做早餐或者下午茶,都很适合哦~ 1）原味纸杯: 鸡蛋3个(每个60克以上) 低筋面粉65克 玉米油30克 纯牛奶55克 细砂糖35克 柠檬汁几滴 2 ）可可纸杯蛋糕: 鸡蛋3个(每个60克以上) 低筋面粉65克 可可粉8克 玉米油 30克 纯牛奶60克 细砂糖40克 柠檬汁几滴 3）抹茶纸杯蛋糕: 鸡蛋3个(每个60克以上) 低筋面粉65克 抹茶粉8克 玉米油 30克 纯牛奶75克 细砂糖40克 柠檬汁几滴 4）酸奶纸杯蛋糕: 鸡蛋3个(每个60克以上) 低筋面粉65克 浓稠酸奶98克 玉米油35克 细砂糖40克 柠檬汁几滴 5）炼乳纸杯蛋糕: 鸡蛋4个(1个全蛋、3个蛋黄、3个蛋白) (每个60克以上) 低筋面粉65克 炼乳 35克 玉米油40克 细砂糖40克 柠檬汁几滴 6）伯爵红茶纸杯蛋糕: 鸡蛋3个(每个60克以上) 低筋面粉65克 伯爵红茶粉4克 玉米油35克 纯牛奶70克 细砂糖40克 柠檬汁几滴 【做法】: 1）玉米油和纯牛奶搅拌至乳化,筛入低筋面粉 搅拌至无干粉,加入蛋黄Z字手法搅拌至顺滑。 2）蛋白冷冻10分钟,滴入几滴柠檬汁,分三次加入糖打发至打蛋器提起有小弯钩状态。 3）取1/3蛋白霜到蛋黄糊里,翻拌均匀,再倒回 蛋白霜里,J字手法翻拌均匀。倒入纸杯里8分满,用 牙签划几圈消除大气泡。 4）预热结束,放入烤箱中层,上下火110度烤 20分钟,转上下火130度烤30分钟,转上下火150度 烤15分钟(烤箱温度和时间根据自己的烤箱脾气调 整),熄火闷5分钟出炉,震出热气放倒晾凉,避免温差太大出炉凹陷。 详细的做法步骤请翻看主页查看哦,教程非常适合 新手,高成功率非常靠谱的配方,快来锁住吧!! 16 Cupcake Collection No Cracking! No Retraction! Lock It Up Each cupcake is very soft and delicious. It is good to eat alone or squeezed with cream and decorated with some fruits~ The cupcakes made by this formula will not shrink back or crack~ Whether it is breakfast or afternoon tea, it is very suitable~ 1) Original paper cup: 3 eggs (more than 60g each) 65 grams of low-gluten flour 30g corn oil 55 grams of pure milk 35 grams fine sugar few drops of lemon juice 2) Cocoa cupcakes: 3 eggs (more than 60g each) 65 grams of low-gluten flour 8 grams cocoa powder 30g corn oil 60 grams of pure milk 40 grams fine sugar few drops of lemon juice 3) Matcha Cupcakes: 3 eggs (more than 60g each) 65 grams of low-gluten flour Matcha powder 8 grams 30g corn oil 75 grams of pure milk 40 grams fine sugar few drops of lemon juice 4) Yogurt Cupcakes: 3 eggs (more than 60g each) 65 grams of low-gluten flour 98g thick yogurt 35g corn oil 40 grams fine sugar few drops of lemon juice 5) Condensed Milk Cupcakes: 4 eggs (1 whole egg, 3 egg yolks, 3 whites) (more than 60g each) 65 grams of low-gluten flour 35g condensed milk 40g corn oil 40 grams fine sugar few drops of lemon juice 6) Earl Gray Cupcakes: 3 eggs (more than 60g each) 65 grams of low-gluten flour Earl Gray Tea Powder 4g 35g corn oil 70 grams of pure milk 40 grams fine sugar few drops of lemon juice 【practice】: 1) Stir corn oil and pure milk until emulsified, sift in low-gluten flour and stir until there is no dry powder, add egg yolk and stir until smooth. 2) Freeze the protein for 10 minutes, add a few drops of lemon juice, add sugar in three times and beat until the whisk is lifted with a small hook. 3) Take 1/3 meringue into the egg yolk paste, mix evenly, then pour it back into the meringue, and mix evenly with J-shaped hand. Pour it into a paper cup 80% full, and use a toothpick to score a few times to eliminate large air bubbles. 4) After the preheating is over, put it into the middle layer of the oven, bake at 110 degrees for 20 minutes, turn the heat up and down at 130 degrees for 30 minutes, turn the heat up and down at 150 degrees and bake for 15 minutes (adjust the oven temperature and time according to your own oven temper), turn off the heat Stuffed for 5 minutes, take it out of the oven, shake out the heat and put it down to cool, so as to avoid the temperature difference from being too large to be out of the oven. Please check the homepage for detailed steps, the tutorial is very suitable Novice, very reliable formula with high success rate, come and lock it!!