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Pudding Cupcake

Food Material List

  • 1 Low-gluten flour 50g
  • 2 Edible oil 40g
  • 3 sugar 40g+10g
  • 4 milk 50g+100g
  • 5 Egg 3+1
  • 6 Vinegar A drop

Operational steps

  • 1 Separate the yolk of two eggs and add a whole egg to the yolk.
    Pudding Cupcake
  • 2 Add 40 g milk to the yolk solution and stir it smooth and without granules.
    Pudding Cupcake
  • 3 Screening of low gluten flour
    Pudding Cupcake
  • 4 Heat the cooking oil over low heat until it has grain. Cool slightly and pour it into the flour.
    Pudding Cupcake
  • 5 Stir until sticky
    Pudding Cupcake
  • 6 Pour the flour paste into the yolk solution and mix well.
    Pudding Cupcake
  • 7 Beat the egg white until the fish eye blisters are present. Add sugar three times and beat until the wet blister is formed.
    Pudding Cupcake
  • 8 Take a third of the protein into the yolk liquid, stir slightly, and then pour all the yolk into the protein, mix well.
    Pudding Cupcake
  • 9 Place half of the cake solution in the bottom of the cake cup, place it in the baking pan, pad it with tin paper, heat it with water bath, preheat the oven 170 degrees, bake for 15 minutes, and solidify on the surface.
    Pudding Cupcake
  • 10 Pudding liquid: milk 100g plus sugar 10g low heat until sugar melts, beating in eggs and stirring
    Pudding Cupcake
  • 11 Fill the pudding mixture three times
    Pudding Cupcake
  • 12 After the cake surface solidifies, add a layer of pudding solution to it and bake it in the oven (add a little more water, the pudding will taste old when baked anhydrous).
    Pudding Cupcake
  • 13 Add the remaining cake liquid and bake thoroughly.
    Pudding Cupcake
  • 14 Its done!
    Pudding Cupcake

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